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Home Recipes Ingredients Meat & Poultry Chicken

Sheet-Pan Pineapple Chicken Fajitas

Name: Sheet-Pan Pineapple Chicken Fajitas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 2 tablespoons coconut oil, melted; 3 teaspoons chili powder; 2 teaspoons ground cumin; 1 teaspoon garlic powder; 3/4 teaspoon kosher salt; 1-1/2 pounds chicken tenderloins, halved lengthwise; 1 large red or sweet onion, halved and sliced (about 2 cups); 1 large sweet red pepper, cut into 1/2-inch strips; 1 large green pepper, cut into 1/2-inch strips; 1 tablespoon minced seeded jalapeno pepper; 2 cans (8 ounces each) unsweetened pineapple tidbits, drained; 2 tablespoons honey; 2 tablespoons lime juice; 12 corn tortillas (6 inches), warmed; Optional: Pico de gallo, sour cream, shredded Mexican cheese blend, sliced avocado and lime wedges

8 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 20 min.

Makes

6 servings

Updated: Jan. 09, 2024

For our fajitas, I combine chicken and pineapple for a different flavor. These fajitas are more on the sweet side, but my family loves them! —Nancy Heishman, Las Vegas, Nevada

Sheet-Pan Pineapple Chicken Fajitas Recipe photo by Taste of Home

Ingredients

2 tablespoons coconut oil, melted
3 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1-1/2 pounds chicken tenderloins, halved lengthwise
1 large red or sweet onion, halved and sliced (about 2 cups)
1 large sweet red pepper, cut into 1/2-inch strips
1 large green pepper, cut into 1/2-inch strips
1 tablespoon minced seeded jalapeno pepper
2 cans (8 ounces each) unsweetened pineapple tidbits, drained
2 tablespoons honey
2 tablespoons lime juice
12 corn tortillas (6 inches), warmed
Optional: Pico de gallo, sour cream, shredded Mexican cheese blend, sliced avocado and lime wedges

Directions

Preheat oven to 425°. In a large bowl, mix first 5 ingredients; stir in chicken. Add onion, peppers, pineapple, honey and lime juice; toss to combine. Spread evenly in 2 greased 15x10x1-in. baking pans.

Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler.
Broil chicken mixture, 1 pan at a time, 3-4 in. from heat until vegetables are lightly browned and chicken is no longer pink, 3-5 minutes. Serve in tortillas, with toppings and lime wedges as desired.

Test Kitchen tips

If you love pineapple, add even more as a topping or serve with a fruit salsa like peach or pineapple salsa.

If you don’t have coconut oil on hand, substitute with canola or vegetable oil.

Nutrition Facts

2 fajitas: 359 calories, 8g fat (4g saturated fat), 56mg cholesterol, 372mg sodium, 45g carbohydrate (19g sugars, 6g fiber), 31g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 fat.