Ingredients (~8 servings)
Marinade
- 1 (8 oz) can crushed pineapple
- 1/2 tsp lime zest
- 1/4 cup fresh lime juice (from ~2 limes)
- 4 garlic cloves, minced
- 3 Tbsp unfiltered apple cider vinegar
- 1 1/2 tsp chili powder
- 1 1/2 tsp cumin
- 3/4 tsp kosher salt
- 1 jalapeño, seeded and minced
- 3 Tbsp Worcestershire sauce
- 3 Tbsp fresh cilantro leaves
- 1 small red onion, thinly sliced
Chicken and Vegetables
- 3 lbs boneless, skinless chicken breasts, pounded thin and cut into 1-inch strips
- 3 Tbsp vegetable oil
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
For Serving
- 18 (6-inch) corn or flour tortillas, warmed
- Lime wedges
- Fresh cilantro leaves
- 2 avocados, sliced
- Queso fresco or cotija cheese, crumbled
Make the Marinade and Marinate the Chicken
In a medium bowl, mix together the pineapple, lime zest, lime juice, garlic, vinegar, chili powder, cumin, salt, jalapeño, Worcestershire, cilantro, and about 1/4 of the sliced onion.
Add the chicken strips and turn to coat completely.
Marinate for 30 minutes at room temperature or up to 4 hours covered in the refrigerator.
The pineapple enzymes will start working on the chicken pretty quickly, so don’t go much longer than 4 hours or the texture gets weird.
Cook the Chicken in Batches
Heat 2 Tbsp of oil in a large cast-iron skillet over medium-high heat.
Once the oil is glistening, add the chicken in batches – don’t crowd the pan.
Cook, stirring occasionally, until the chicken is cooked through and lightly browned, ~12-15 minutes total.
The marinade has sugar from the pineapple so it’ll brown faster than plain chicken.
Transfer the cooked chicken to a plate and set aside.
Cook the Peppers and Onions
Add the remaining 1 Tbsp oil to the same pan and crank the heat to high.
Once the oil starts smoking, add all the bell peppers and the remaining onion slices.
Cook until the vegetables are browned on the edges but still have some bite, ~5 minutes.
You want them softened but not mushy.
Combine and Serve
Return the chicken to the skillet with the peppers and onions; toss everything together for ~1 minute to reheat the chicken.
Serve the fajita filling in warm tortillas with lime wedges, cilantro, sliced avocado, and crumbled cheese.
This makes enough filling for about 18 tacos or 8-10 burritos depending on how much you load them up.
Chicken Fajitas
Ingredients
Marinade
- 1 can crushed pineapple 8 oz
- 1/2 tsp lime zest
- 1/4 cup fresh lime juice from ~2 limes
- 4 garlic cloves minced
- 3 Tbsp unfiltered apple cider vinegar
- 1 1/2 tsp chili powder
- 1 1/2 tsp cumin
- 3/4 tsp kosher salt
- 1 jalapeño seeded and minced
- 3 Tbsp Worcestershire sauce
- 3 Tbsp fresh cilantro leaves
- 1 small red onion thinly sliced
Chicken and Vegetables
- 3 lbs boneless skinless chicken breasts, pounded thin and cut into 1-inch strips
- 3 Tbsp vegetable oil
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
For Serving
- 18 corn or flour tortillas 6-inch, warmed
- Lime wedges
- Fresh cilantro leaves
- 2 avocados sliced
- Queso fresco or cotija cheese crumbled
Instructions
- Combine pineapple, lime zest, lime juice, garlic, vinegar, chili powder, cumin, salt, jalapeño, Worcestershire, cilantro, and some onion in a bowl.
- Add chicken strips and coat completely with marinade.
- Let marinate 30 minutes at room temperature.
- Heat oil in cast-iron skillet over medium-high heat.
- Cook chicken in batches until browned and cooked through, about 12-15 minutes.
- Remove chicken and set aside.
- Add more oil to pan, increase heat to high.
- Cook bell peppers and remaining onions until edges brown, about 5 minutes.
- Return chicken to skillet with peppers, toss together for 1 minute.
- Serve in warm tortillas with lime wedges, cilantro, avocado, and cheese.
