Sheet-Pan Pineapple Chicken Fajitas are a delightful, gluten-free dinner option that's quick to prepare and full of flavor. The combination of sweet pineapple and savory chicken with bell peppers and onions makes this dish a family favorite.
prep time: 20 minutes & cook time: 25 minutes / serves: 4
Nutritional Information (per serving): Calories: 350, Carbs: 25g, Protein: 30g, Fat: 15g, Saturated Fat: 4g, Cholesterol: 80mg, Fiber: 5g
ingredients
1 lb boneless, skinless chicken breasts, sliced into thin strips
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 red onion, sliced
1 cup pineapple chunks
2 tbsp olive oil
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
Salt and pepper to taste
8 small corn tortillas
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
instructions
Preheat oven to 400°F (200°C).
On a large sheet pan, toss chicken strips, bell peppers, onion, and pineapple chunks with olive oil, chili powder, cumin, paprika, salt, and pepper.
Spread everything out in an even layer on the sheet pan.
Bake for 20-25 minutes, or until the chicken is cooked through and vegetables are tender.
Serve the chicken and vegetables in warm corn tortillas.
Garnish with fresh cilantro and a squeeze of lime juice.
recipe tips:
For extra flavor, marinate the chicken in the spices and olive oil for 30 minutes before cooking.
Add sliced avocado or a sprinkle of shredded cheese as additional toppings.
Use leftover filling to make a delicious salad or bowl with rice or quinoa.