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Sheet Pan Pineapple Chicken Fajitas

4 boneless, skinless chicken breasts, cut into strips

1 red, yellow and orange pepper, sliced thinly

1 onion, sliced thinly

2 chipotle peppers in adobo sauce, finely diced

1 c. pineapple juice

1 c. pineapple chunks

1 T. chili powder

1 T. cumin

1 T. onion powder

1 T. garlic powder

1 t. salt

1 t. pepper

1.  In large bowl combine the sliced chicken, chipotle peppers, pineapple and it's juice and all of the seasonings.  Toss to coat.  Cover with a lid and marinate this for 2-3 hours.

2.  Preheat the oven to 400 degrees and spray a large rimmed baking sheet with cooking spray.

3.  Place the marinated chicken on the baking sheet and top with the thinly sliced peppers and onions.

4.  Bake for 40 minutes, turning/tossing the mixture halfway through.  

5.  Serve warm with tortillas and your favorite toppings.