These chicken pineapple fajitas are packed with delicious flavors that will make your taste buds sing with joy. A tasty meal that you will want to make again and again.
In a small bowl whisk together marinade ingredients: lime juice, oil, minced garlic, salt, vinegar, chili powder, cayenne pepper, liquid smoke, black pepper, onion powder, oregano, white sugar, chicken bouillon, and cumin. Reserve ¼ cup of marinade for later.
Add chicken strips to a gallon-size freezer bag and pour remaining marinade over chicken. Seal the bag and let marinate in the refrigerator for 2 to 6 hours.
After marinating, take chicken out of the bag and discard the marinade. Heat 2 tablespoons olive oil in lage skillet over medium high heat. Put ½ the chicken in the skillet and brown on all sides. Remove and repeat with remaining chicken, adding more oil if needed to keep chicken from sticking to bottom of the pan. It's okay if the chicken isn't cooked through completely at this step. Just get it a nice brown.
Cut pineapple lengthwise through the entire pineapple, including the crown. Scoop out flesh, leaving a pineapple boat for serving, if desired. Discard core. Chop pineapple into ½-inch pieces. When chicken is done, remove from skillet and add 2 cups of chopped pineapple and cook for just a few minutes to lightly caramelize. Remove from skillet and set aside.
Add an additional tablespoon of oil, if needed. Sauté onion strips, bell pepper strips and sliced mushrooms for about 5 minutes or until starting to soften. Then add browned chicken and pineapple. Whisk together the reserved ¼ cup of marinade with 1 tablespoon of cornstarch and add that to the skillet. Cook until chicken is cooked through and veggies are soft. Add 1 cup of shredded cheese to the skillet and stir until melted.
Preheat broiler. Place empty pineapple boats on a baking sheet and place a few inches from the broiler. Broil for 2 to 3 minutes until starting to darken. Remove from oven and divide fajita mixture evenly between pineapple shells. Add 1 cup shredded cheese on top. Place a few inches under broiler and broil for 2 to 3 minutes until cheese is melted and bubbly and starting to brown.
Serve fajitas in warm flour or corn tortillas with your choice of toppings: sour cream, guacamole, salsa, lime wedges, cilantro springs, etc.
1. For the chicken bouillon I use this homemade chicken bouillon substitute.