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Pork 'n' Pineapple Fajitas

 Pork 'n' Pineapple Fajitas
Grilled pineapple gives these fajitas a different, fun twist people will love. If you have time, allow the pork to marinate for up to an hour.
4 ServingsPrep: 15 min. + marinating Grill: 25 min.


  • 1 can (8 ounces) sliced pineapple
  • 1 envelope fajita seasoning mix
  • 1 pork tenderloin (1 pound)
  • 1 medium sweet red pepper, sliced
  • 1 medium onion, sliced
  • 4 flour tortillas (8 inches), warmed
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 medium ripe avocado, peeled and sliced


  • Drain pineapple, reserving juice; set pineapple aside. In a large
  • resealable plastic bag, combine seasoning mix and reserved juice;
  • add the pork. Seal bag and turn to coat; refrigerate for 15 minutes.
  • Meanwhile, place the red pepper, onion and pineapple on a double
  • thickness of heavy-duty foil (about 12 in. square). Fold foil around
  • mixture and seal tightly.
  • Prepare grill for indirect heat. Drain and discard marinade from
  • pork. Grill pork and foil packet, covered, over indirect medium heat
  • for 20-35 minutes or until a thermometer inserted in the pork reads
  • 145° and vegetables are tender. Remove from the grill. Cover
  • pork and let stand for 5 minutes.
  • Cut tenderloin into strips; place on tortillas. Top with vegetable
  • mixture, cheese and avocado; fold in sides. Yield: 4 servings.

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Pork 'n' Pineapple Fajitas (continued)

Nutritional Facts: 1 fajita equals 523 calories, 22 g fat (8 g saturated fat), 88 mg cholesterol, 942 mg sodium, 45 g carbohydrate, 5 g fiber, 35 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.