Sheet-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!
