from my cousin Emily at GupFood
adapted from Gourmet Momma
- 8 6-inch flour tortillas
- 4 1-inch slices peeled fresh pineapple
- 1 lb. skinless, boneless chicken breast halves
- 2 small red or orange sweet peppers, seeded, cut in strips
- 2 tsp. Jamaican jerk seasoning
- 1/8 tsp. ground black pepper
- 1 Tbsp. cooking oil
- Fresh cilantro and lime wedges
1. Preheat oven to 350 degrees F. Wrap tortillas in foil and heat in oven. Meanwhile, coat a 12-inch nonstick skillet with cooking spray; heat over medium-high. Add pineapple slices; cook 4 to 6 minutes, until browned, turning once. Remove.
2. Cut chicken in strips; toss with sweet peppers; jerk seasoning, and pepper. Heat oil in skillet; add chicken and peppers. Cook and stir over medium-high 4 to 6 minutes, until chicken is no longer pink. Core and chop pineapple. Serve with chicken, tortillas, cilantro, and lime.
Note to Self: I didn't have and couldn't find Jerk seasoning so I used a Baja Citrus seasoning packet. It works great. I also add onions. If I use canned pineapple I throw it in at the end just to warm it a tad. I also throw in a little juice for more flavor. The tortillas I leave in the plastic bag and throw in the microwave for about a minute for a whole package. We LOVE these fajitas. They are also extremely easy and come together fast. They also are much healthier when you use Whole Wheat tortillas.
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