Pineapple Chicken Fajitas |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Suggested romance: Serve with sour cream, shredded cheddar cheese, salsa and toasted almonds. Honey and pineapple add a sweet twist to these fajitas that my family loves. I like to serve them with coleslaw and baked or fried potatoes. âRaymonde Bourgeois, Swastika, Ontario Ingredients:
2 pounds boneless skinless chicken breasts, cut into strips |
1 tablespoon olive oil |
1 each medium green, sweet red and yellow peppers, julienned |
1 medium onion, cut into thin wedges |
2 tablespoons fajita seasoning mix |
1/4 cup water |
2 tablespoons honey |
1 tablespoon dried parsley flakes |
1 teaspoon garlic powder |
1/2 teaspoon salt |
1/2 cup unsweetened pineapple chunks, drained |
8 flour tortillas (10 inches), warmed |
Directions:
1. In a large nonstick skillet, cook chicken in oil for 4-5 minutes. Add peppers and onion; cook and stir 4-5 minutes longer.
2. In a small bowl, combine seasoning mix and water; stir in the honey, parsley, garlic powder and salt. Stir into skillet. Add pineapple. Cook and stir for 1-2 minutes or until chicken is no longer pink and vegetables are tender.
3. Place chicken mixture on one side of each tortilla; fold tortillas over filling. Yield: 8 servings.
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