Prep Time::15 mins
Cook Time::10 mins
Total Time::25 mins
Servings::4
Yield::8 fajitas
Ingredients
8 (6 inch) flour tortillas
1 pound skinless, boneless chicken breast halves – cut into strips
2 small red bell peppers, cut into strips
2 teaspoons Jamaican jerk seasoning
⅛ teaspoon ground black pepper
cooking spray
4 slices canned pineapple, chopped
1 tablespoon vegetable oil
chopped fresh cilantro
lime wedges
Directions
Preheat the oven to 350 degrees F (175 degrees C). Wrap tortillas in aluminum foil and heat in the oven.
Combine chicken, bell peppers, jerk seasoning, and pepper in a large bowl; set aside.
Heat a large skillet over medium-high heat, and coat with cooking spray. Add pineapple and cook until brown, 4 to 6 minutes. Remove pineapple from the pan and set aside.
Return the skillet to the stovetop and heat vegetable oil. Add chicken and bell peppers; cook and stir until chicken is no longer pink, about 6 minutes.
Stir in cooked pineapple. Serve fajita mixture in warmed tortillas garnished with cilantro and a squeeze of lime.