Chicken Pineapple Fajitas – Recipe

This dinner deserves a medal because everyone in the house will eat at least part of it. If you have children, you understand just how miraculous this is. Granted, our picky almost-five son will only eat the tortilla and the chicken, but it’s better than staring at it and calling it “Yucky,” which he does to most other meals. I like it because it’s fast, too.

So behold, the almost-unanimous current household favorite.

Note that this recipe calls for jerk seasoning, which is not a colorful insult but a blend of spices that can be quite hot. If you’re not used to it, you may want to try half the amount. I am putting the recipe down the way we make it at our house – half with jerk seasoning for the grown ups, half without for the young ones who don’t appreciate a fiery kick.If you want to make the whole recipe hot, I don’t recommend doubling the amount of jerk seasoning – 3-4 tsp will still be plenty.

Chicken Pineapple Fajitas (Hot and Mild)
Serves 4 (2 servings hot, 2 servings plain)

1/2 of a pineapple, peeled, cored and sliced about 1/4″-1/2″ thick
1 pound chicken, cut into 1-inch strips, divided
1 red pepper, cut into strips, divided
1 large yellow onion, sliced, divided
2-3 teaspoons jerk seasoning
8 flour tortillas
vegetable oil

In a large skillet, heat about 1 tbsp oil over medium high heat. Put pineapple slices in single layer and heat for about four minutes, then turn and cook on other side about four more minutes. Remove pineapple from skillet.

While pineapple cooks, mix half of chicken, half of the red pepper strips, half of the sliced onion and all of the jerk seasoning in a medium sized bowl. Use spoon or tongs to toss so chicken is coated in seasoning. Set aside.

After pineapple has been removed from the skillet, add the unseasoned chicken, red pepper and onions to the skillet and cook over medium high heat until chicken is cooked through and onions start to soften. Remove mixture from skillet and keep warm.

Add about 2 tsp oil to skillet and add seasoned chicken, peppers and onions. Cook as before, until chicken is cooked through.

Put two tortillas on each plate, then fill with pineapple and fajita mixture of your desired spiciness level.


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