Pineapple Chicken Fajitas.
Say what!
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.
Like MAJOR.
(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
Ingredients
- 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
for serving:
- queso fresco cheese
- fresh cilantro
- fresh salsa
- sliced avocado
- corn tortillas
Instructions
- 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.
Did you make this recipe?
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61 Comments on “Pineapple Chicken Fajitas.”
You had me at pineapple AND papaya.
Pineapple beer???? Is that a thing???? Oh be still my heart! These look incredible. I looooove pineapple in savory dishes, and I’ll be adding this one to the list! (Oh and totally with you on fajitas saving my life since having a baby. We have them at least once a week. SO EASY)
i think we do have on locally! def need to find some to try.
oof, those pictures! I was already hungry but this looks delicioussss
Why haven’t I added pineapple to our fajitas before? That’s such a genius move. We’re totally on the same page about pineapples, that’s for sure.
This recipe is looking amazing. We are going to try this in our kitchen!
Fajitas are one of our go-tos as well! But ours aren’t quite this amazing. And now they must always be served alongside pineapple beer, since you brought it up.
ohh man, you have me craving Fijitas and it’s not even 9:00 yet! Can we just skip to dinner?
Already labelling this as “Hawaiian” lol
These look so messy and good!!! I love that you marinated the veggies as well!
Stunning. Love the beer in the background. Total must with these delish fajitas!
I have a problem with getting good quality papaya. It contains huge amount of vitamins and minerals and is a source of papain – an enzyme which helps to maintain healthy gut, but it happened to me few times, that the fruit which I bought had kind of bitter aftertaste. Have you got any tips how to choose papaya?
ahhh i wish i did! i’m honestly not super familiar with it because i can’t always find it.
I have never thought about putting papaya on tacos before, what I cool idea!
I would be 100% okay if my house always smells of charred tortillas. What does charring tortillas terrify me so much?! I’m always scared that I’m going to burn the place down…
i’ve definitely had a few almost-fire occasions…
You make everything seem “EASY”!!! Is anything hard for you?!? Yum yum.
pies – layer cakes – grilling – those are off the top of my head. :)
I want this in my mouth now. It SOUNDS so good. What attachment on your stand mixer do you use to shred the chicken? Paddle?
yep, paddle!
yaaaas! sweet gone savory is one of my favorites – sharing common fbk! x
I wish that I could order food through your blogs. I’d love this for lunch!!
Kari
http://www.sweetteasweetie.com
This would be so good on a bed of greens. MMMMmmmm.
BRILLIANT flavor fusion! I bet the combo of sweet/tropical fruits and charred/grilled fajita goodness is killer. Well done!
well these look absolutely EPIC – great minds think alike too! i have a roast in the crockpot getting all nice and shredded…planning to cook up some mushrooms, onion and peppers too! The man is going to love it (hopefully) on a roll served cheesesteak style…i’m thinking THIS RECIPE needs to be added to our menu soon. i LOVE mixing sweet like pineapple with the savory! :)
that sounds so delicious!
best idea ever!
What a great idea! These look absolutely amazing, Jessica. Must try!
These look sooo amazing! I love that you added pineapples these fajitas to give it a little sweetness. This is going to be an incredible meal. Can’t wait!
Omg, 10000% YES!!! I want to devour a whole tray of these beautiful things!!!
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Your photos are so beautiful! Makes me wish there was smell-o-vision so I can enjoy this through the screen. This looks SO GOOD! YUM!
thanks jamie!
oh yummy! Now this looks so good!
I simply love, love, love your 3rd shot of the steam coming off of the plate. Fabulous!!! That should be on a menu somewhere. I can almost smell them; I’m definitely trying this one! “Charlie Brown” tortillas bring out the flavors even more. At least that’s what we call them down south. :)
thank you denise!!
I very seldom make fijitas but I think I want to have some of these!
Your pictures make it look sooo delicious!
These look amazing! Do you have any suggestions as to what i could use to sub for the smoked paprika? My 16 month old had a reaction to paprika last time we used it. Should I just omit it?
i would totally just leave it out!
Yummy!! This looks super fancy :)
I made this last night and it was a big hit. Love the pineapple addition.
so glad you liked them!!
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Pineapple beer totally does exist, at least in San Diego…Pinapple Sculpin by Ballast Point. I know they distribute in a lot of states now, but I don’t know if this one has made it very far yet. And it would be the perfect compliment to these delicious looking fajitas! I can almost smell the tortillas charring on the gas stove (I always burn my finger tips when I do it)
going to keep my eye out! thanks valerie!
That steam coming off the peppers …. AMAZING!
thanks lauren!
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These look so good Holly!!! I love fajitas.
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We loved this tonight, thank you! Marinated everything for 24 hours… Hubby went to pick up the pineapple but found fruit flies all around them in the supermarket, so we used the canned version instead. This is definitely a recipe we’ll make again. Very flavorful <3
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I made this tonight and it was absolutely delicious. Definitely will make again. Thanks for sharing! :)
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