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Plate of Chicken Pineapple Fajitas

Chicken Pineapple Fajitas

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.

Course Main Course
Cuisine Mexican Inspired
Keyword Chicken, Fajitas, Pineapple
Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Total Time 2 hours 50 minutes
Servings 6 servings
Author Heather @ thecookstreat.com

Ingredients

Marinade:

  • ¼ cup fresh lime juice
  • ¼ cup neutral flavored oil avocado or canola
  • 2 large cloves fresh garlic minced
  • 1 tablespoon apple cider vinegar I use Bragg's
  • ½ teaspoon liquid smoke
  • 2 teaspoons granulated white sugar
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ¾ teaspoon chicken bouillon see note
  • ½ teaspoon oregano
  • ½ teaspoon cumin
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon onion powder

Fajitas

  • 1 to 1 ½ pounds boneless chicken cut into 1 to 2-inch strips
  • 2 tablespoons olive oil
  • 1 small fresh pineapple
  • ½ white or yellow onion cut into 1-inch thin strips
  • ½ green bell pepper cut into 1-inch thin strips
  • ½ red bell pepper cut into 1-inch thin strips
  • 4 ounces sliced mushrooms
  • 1 teaspoon cornstarch
  • 2 cups grated Monterey jack cheese divided
  • corn or flour tortillas, avocado, sour cream, lime wedges, cilantro sprigs for serving

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Serve fajitas in warm flour or corn tortillas with your choice of toppings: sour cream, guacamole, salsa, lime wedges, cilantro springs, etc.

Recipe Notes

1. For the chicken bouillon I use this homemade chicken bouillon substitute.