Pineapple Chicken Fajitas.
I’m pretending to be all fancy with a really non-fancy recipe. It’s one you can make TONIGHT and you kinda maybe definitely should. It tastes like heaven and summer all rolled into one. Oh and it’s complete health food in my book. Kapow.
It was only a matter of time.
Before I brought pineapple back and threw it in something savory again. Couldn’t help it; in fact, couldn’t wait.
Not only are these fajitas packed with caramely, highly seasoned pineapple spears, they have papaya slices inside too. PAPAYA! So sweet, but perfectly savory with the peppers and chili heat and crumbly queso fresco and refreshing cilantro. And lime!
And faux charred tortillas done on a gas stove because it actually snowed in April when I made these.
You know how some people have problems with a burnt toast scent in their house? We constantly have issues with charred tortilla flames.
Things could be worse, I suppose.
If you follow me on snapchat or instagram, then you know that fajitas have been a major savior when it comes to dinners ever since I had Max.
(p.s. why don’t online writing programs recognize snapchat and instagram as legit words yet?! and still give me squiggly red lines? if I’m giving in, 2016 should give in.)
I used our favorite fajita marinade but included pineapple juice instead of beer (…the horror) and fruit inside instead of fruit salsa on top.
Also, my newest thing is to use leftover sliced peppers from Sunday meal prep to make small-batch fajitas when we’re feeling it on a busy weeknight or afternoon. LOVE the idea. So easy, already done. These taste best when they can marinate, so you can prep the whole shebang a day before if you’d like.
YES I LIKE.
Plus, that means there is extra room for some beer on the side and I’m thinking… pineapple beer? You totally deserve it after THAT weekend.
Pineapple Chicken Fajitas
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 sweet onion, sliced
- 1/2 pineapple, peeled and sliced into spears (roughly the size of the peppers)
- 1/2 papaya, peeled and sliced into speads (^same)
- 1/3 cup extra virgin olive oil
- 1/3 cup pineapple juice
- 1/3 cup fresh lime juice
- 2 tablespoons brown sugar
- 1 tablespoon worcestershire sauce
- 1 tablespoon cumin
- 1/2 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon chipotle chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 garlic cloves, minced
- Place the chicken in a baking dish or resealable bag. Place the peppers, onions, pineapple and papaya in another dish or bag.
- In a large bowl, whisk together the pineapple juice, oil, lime juice, sugar, worcestershire sauce, lime juice, cumin, both chili powders, smoked paprika, salt, pepper and garlic cloves. Pour half of the mixture over the chicken and the other half over the peppers/onions, tossing well to coat. Cover both dishes and refrigerate for at least 30 minutes – or even few hours or overnight. Toss the chicken and peppers every so often to coat in the marinade if you can. If not, no biggie!
- When it comes time to cook, you can grill them using this method. Or, to cook indoors, heat a skillet over medium high heat. Add 1/2 or 1/3 of the batch of peppers and fruit to the skillet (I do it in 2-3 batches) and cook until softened and ever charred and caramely. Remove and place them on a place (I cover with foil to keep it warm as I go!) and repeat.
- While the veg/fruit is cooking, heat the broiler in your oven to high. Place the chicken on a baking sheet and stick it directly under the broiler. Broil for 7 to 8 minutes, then flip and broil for 7 to 8 minutes more. Remove the chicken and shred it – I do this easily by using my stand mixer! You can also slice it or shred it with forks, but using the mixer keeps it hot and makes shredding easy, even if it’s one more bowl to wash.
- Serve on charred tortillas with queso fresco cheese (it’s key!) and lots of cilantro. I don’t need a salsa with this, but if you do, go for it! I also love adding avocado on top.
Favorite way to eat color, boom.