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Pineapple Chicken Fajitas

 Pineapple Chicken Fajitas
Suggested romance: Serve with sour cream, shredded cheddar cheese, salsa and toasted almonds. Honey and pineapple add a sweet twist to these fajitas that my family loves. I like to serve them with coleslaw and baked or fried potatoes. —Raymonde Bourgeois, Swastika, Ontario
8 ServingsPrep: 25 min. Cook: 15 min.


  • 2 pounds boneless skinless chicken breasts, cut into strips
  • 1 tablespoon olive oil
  • 1 each medium green, sweet red and yellow peppers, julienned
  • 1 medium onion, cut into thin wedges
  • 2 tablespoons fajita seasoning mix
  • 1/4 cup water
  • 2 tablespoons honey
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened pineapple chunks, drained
  • 8 flour tortillas (10 inches), warmed


  • In a large nonstick skillet, cook chicken in oil for 4-5 minutes. Add
  • peppers and onion; cook and stir 4-5 minutes longer.
  • In a small bowl, combine seasoning mix and water; stir in the honey,
  • parsley, garlic powder and salt. Stir into skillet. Add pineapple.
  • Cook and stir for 1-2 minutes or until chicken is no longer pink and
  • vegetables are tender.
  • Place chicken mixture on one side of each tortilla; fold tortillas
  • over filling. Yield: 8 servings.

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Pineapple Chicken Fajitas (continued)

Nutritional Facts: 1 serving (1 each) equals 402 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 839 mg sodium, 44 g carbohydrate, 7 g fiber, 30 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.