Jerk chicken and pineapple fajitas

    (20)
    25 min

    Browned pineapple and Jamaican jerk seasoning add a sweet and sassy flavor to these chicken fajitas.


    1 person made this

    Ingredients
    Serves: 4 

    • 8 flour tortillas
    • 450g skinless, boneless chicken breasts - sliced into strips
    • 2 small red peppers, cut into strips
    • 2 teaspoons Jamaican jerk seasoning
    • 1/8 teaspoon freshly ground black pepper
    • 4 slices tinned pineapple, chopped
    • 1 tablespoon vegetable oil
    • chopped fresh coriander
    • lime wedges

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat an oven to 180 C / Gas 4. Wrap the tortillas in foil and heat in the oven.
    2. Combine the chicken, red pepper, jerk seasoning and pepper in a large bowl, set aside. Heat a large pan over medium-high heat and grease with oil. Add the pineapple and cook until brown, about 4 to 6 minutes. Remove the pineapple from the pan and set aside.
    3. Return the pan to the stove and heat the vegetable oil. Add the chicken and red pepper; cook and stir until the chicken is cooked through, about 6 minutes. Stir in the cooked pineapple. Serve in the warmed tortillas and garnish with fresh coriander and a squeeze of lime.

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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (14)

    by
    12

    I have made this recipe twice so far and EVERYBODY has LOVED it! I only made a couple alterations - I blended my own Caribbean Jerk seasoning, substituted olive oil for vegetable oil and added more pineapple. This is a WONDERFUL recipe. Thanks so much for sharing it!  -  29 Aug 2011  (Review from Allrecipes US | Canada)

    by
    11

    Quite good! Fed 4 people for around 20$ (with left overs).  -  30 Jul 2011  (Review from Allrecipes US | Canada)

    by
    7

    I make fajitas all of the time but have never thought of adding pineapple, tasty! I used up some garden fresh jalapenos and poblanos. Used my own spicy seasoning. I really, really liked adding the pineapple to mine.  -  15 Nov 2011  (Review from Allrecipes US | Canada)

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