Chicken Pineapple Fajitas: A Sweet and Savory Delight

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
• 0.13 teaspoon ground black pepper
• cooking spray
• 4 slices canned pineapple, chopped
• 1 tablespoon vegetable oil
• chopped fresh cilantro
• lime wedges

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Wrap the tortillas in aluminum foil and warm them in the oven.
2. In a large bowl, mix together the chicken, bell peppers, jerk seasoning, and pepper. Set the bowl aside.
3. Heat a large skillet over medium-high heat and coat it with cooking spray. Add the pineapple and cook for 4 to 6 minutes, or until browned. Remove the pineapple from the skillet and set aside.
4. Place the skillet back on the stovetop and heat the vegetable oil. Add the chicken and bell peppers and cook, stirring frequently, for about 6 minutes, or until the chicken is no longer pink.
5. Add the cooked pineapple back to the skillet and stir to combine. Serve the fajita mixture in the warm tortillas, garnished with fresh cilantro and a squeeze of lime juice.

Nutrition

• Calories: 410 kcal
• Fat Content: 10 g
• Fiber Content: 4 g
• Sugar Content: 12 g
• Sodium Content: 709 mg
• Protein Content: 32 g
• Cholesterol Content: 66 mg
• Carbohydrate Content: 46 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g