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Chicken-Pineapple Fajitas

Makes: 4 servings
Start to Finish 20 mins Heat 350°F  tortilla shells
Chicken-Pineapple Fajitas
  • 8 6  inches  flour tortillas
  • 4 1  inches  slices peeled fresh pineapple (about half)
  • 1  pound  skinless, boneless chicken breast halves
  • 2  small red or orange sweet peppers, seeded, cut in strips
  • 2  teaspoons  Jamaican jerk seasoning
  • 1/8  teaspoon  ground black pepper
  • 1  tablespoon  cooking oil
  •  Fresh cilantro and lime wedges

1. 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.

2. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 393,
  • Fat, total (g) 10,
  • chol. (mg) 66,
  • sat. fat (g) 2,
  • carb. (g) 43,
  • fiber (g) 4,
  • pro. (g) 32,
  • vit. A (IU) 1263,
  • vit. C (mg) 72,
  • sodium (mg) 633,
  • calcium (mg) 111,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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