This post republished with permission from Ally’s Sweet and Savory
Who doesn’t like dinner served with just one dirty dish to clean up?
These Sheet Pan Pineapple Chicken Fajitas do just that!
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Hey y’all.  How ya doing?  I’m a bit flabbergasted that October is nearing an end {it’s my favorite month of the year}.  I want to hold on tight like a girl does with her first college love. Seriously, I heart the month of October.
I can easily get away with pants or shorts or flip flops or hot chocolate or a margarita all in the same day.  It’s like heaven on earth!  Today I sit in leggings and a t-shirt, while sipping on ice water, yet dreaming of the soup dinner we are having tonight.  See?  October let’s you do anything.
Just like October, I feel like fajitas can be eaten any time of the year.  Blazin’ hot in the summer or a cold dead of winter night, they always taste good.  Traditionally they are cooked in a hot skillet or a wok, but I made it even easier and cooked it all on a huge rimmed sheet pan in the oven.
Genius, right?  Hey, I’m all about the clean up and this dinner’s clean up is easy peasy. Because I just don’t have time for ultra messy dinners.
Now, when I usually make fajitas I just throw on some seasonings {chili powder, cumin, salt and pepper} and call it good.  This time I wanted to do something different.
I love the taste of chipotle peppers in adobo sauce, but that stuff can get HOT and SPICY.Like real hot and spicy, to the point of where my family would probably die on me, so I needed to figure out a way to tone it down.
We all love pineapple around here so I thought to myself, “what if I just combine the two?”It made sense in my foodie brain that the pineapple would bring down the heat and give the chicken a sweet, yet smoky taste.
I gave it a go.
It worked.
Now, let me tell you this.  My kids are not the biggest fans of peppers and onions, but that doesn’t keep me from cooking with them.  In this case I prepped myself for this and sliced those little buggers super thin, because frankly that is how I like them too, but I sensed that if they were thin and got all caramelized in the oven then the munchkins wouldn’t complain as much.
This worked too.  I’m 2 for 2!
I wrapped up their fixings in a warm tortilla and no one mentioned a thing.  A thing!  Do you know how refreshing that is?  To have not a single person complain about anything during dinner?  It’s fantastic.
It was an October miracle.


I served these Sheet Pan Pineapple Chicken Fajitas on warm tortillas, then topped them with salsa, sour cream and my new favorite Cabot Cheese Extra Sharp Cheddar.  Traditional? Probably not, but they sure tasted good.

Sheet Pan Pineapple Chicken Fajitas

4 boneless, skinless chicken breasts, cut into strips
1 red, yellow and orange pepper, sliced thinly
1 onion, sliced thinly
1 c. pineapple juice
1 c. pineapple chunks
1 T. chili powder
1 T. cumin
1 T. onion powder
1 T. garlic powder
1 t. salt
1 t. pepper
1.  In large bowl combine the sliced chicken, chipotle peppers, pineapple and it’s juice and all of the seasonings.  Toss to coat.  Cover with a lid and marinate this for 2-3 hours.
2.  Preheat the oven to 400 degrees and spray a large rimmed baking sheet with cooking spray.
3.  Place the marinated chicken on the baking sheet and top with the thinly sliced peppers and onions.
4.  Bake for 40 minutes, turning/tossing the mixture halfway through.  
5.  Serve warm with tortillas and your favorite toppings.

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