Fresh pineapple brings a sweet and sassy flavor to this chicken fajita main-dish recipe that can be prepared in less than 30 minutes.
- Makes: 4 servings
- Start to Finish: 20 mins
- Heat: 350°F tortilla shells
6 inches flour tortillas
1 inches slices peeled fresh pineapple (about half)
pound skinless, boneless chicken breast halves
small red or orange sweet peppers, seeded, cut in strips
teaspoons Jamaican jerk seasoning
teaspoon ground black pepper
tablespoon cooking oil
Fresh cilantro and lime wedges
- Preheat oven to 350 degrees F. Wrap tortillas in foil and heat in oven. Meanwhile, coat a 12-inch nonstick skillet with cooking spray; heat over medium-high. Add pineapple slices; cook 4 to 6 minutes, until browned, turning once. Remove.
- Cut chicken in strips; toss with sweet peppers; jerk seasoning, and pepper. Heat oil in skillet; add chicken and peppers. Cook and stir over medium-high 4 to 6 minutes, until chicken is no longer pink. Core and chop pineapple. Serve with chicken, tortillas, cilantro, and lime. Makes 4 servings.
Nutrition Facts (Chicken-Pineapple Fajitas)
- Per serving:
- 393 kcal cal.,
- 10 g fat
- (2 g sat. fat,
- 66 mg chol.,
- 633 mg sodium,
- 43 g carb.,
- 4 g fiber,
- 32 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
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