Sheet-Pan Pineapple Chicken Fajitas
This quick, easy, and YUMMY recipe for Sheet-Pan Pineapple Chicken Fajitas is based on a recipe from the summer 2025 edition of Taste of Home Magazine.
You could absolutely swap in shrimp for the chicken, mango chunks for the pineapple, etc. The possibilities are endless and completely up to you.
PrintSheet-Pan Pineapple Chicken Fajitas
These yummy fajitas are quick enough to make on a weeknight–and you don’t have to stand over the stove!
- Prep Time: 10 minutes
- Cook Time: 20 Minutes
- Total Time: 30 Minutes
- Yield: 4 Servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low-Carb
Ingredients
2 Tablespoons Olive Oil
3 Teaspoons Chili Powder
2 Teaspoons Cumin
1 Teaspoon Garlic Powder
3/4 Teaspoon Salt
1-1/2 Pounds Chicken Breast, Cut Into Strips Or Chunks
1 Large Red Onion, Sliced Thickly
2 Large Bell Peppers Of Any Color, Cut Into 1/2″ Strips
1 Tablespoon Minced Jalapeno
16 Ounces Pineapple Tidbits, Drained
2 Tablespoons Honey
2 Tablespoons Lime Juice
6-12 Flour Tortillas (I like the Low Carb Ones)
Optional: Pico de Gallo, Avocado/Guacamole, Sour Cream, Shredded Cheese, Salsa or Taco Sauce
Instructions
Preheat your oven to 425 degrees, and line a sheet pan with aluminum foil or parchment.
In a large bowl, combine the first five ingredients, then toss in the remaining ingredients (except the tortillas and toppers).
Spread evenly on your sheet pan and bake for 20-ish minutes or until the chicken is cooked through and nicely browned.
Serve in the tortillas with whatever toppings you like!
