Categories: Chicken, Dinner, Mexican

Ingredients

• 1 (8 oz) can crushed pineapple
• Zest of 1 lime
• Juice of 1 lime, about 1/4 cup
• 3 Garlic cloves, minced
• 3 tbsp Apple cider vinegar
• 1 tsp Chili powder
• 1 tsp Cumin
• 1/2 tsp Salt
• 1/2 Jalapeño, seeded, minced
• 2 tbsp Worcestershire
• 2 tbsp Cilantro leaves
• 2 lbs Boneless, skinless chicken breast, pounded into 1"thickness an cut into 1" strips and (optional) pounded thin
• 4 tbsp Olive or canola oil, divided
• 1 Small red onion, 1/4 thinly sliced for the marinade 3/4 sliced for the sautéd veggies
• 1 Green bell pepper, 1/2” sliced
• 1 Red bell pepper, 1/2” sliced
• 1 Yellow bell pepper, 1/2” sliced
• 8-10 6” or 8” flour tortillas
• SERVE WITH:
• Lime wedges
• Cilantro leaves
• Avocado
• Queso fresco or cotija cheese

Directions

1. In a medium bowl, mix together all the ingredients for the marinade.

2. Mix the chicken into the bowl and let it marinade for 30 minutes at room temperature or cover it and place it in the refrigerator for up to 4 hours.

3. Heat 2 tablespoons of the the oil in a large cast iron skillet set over medium-high heat. Working small batches add the chicken to the pan and sauté until the chicken is cooked all the way through.

4. When the chicken is cooked add the remaining 2 tbsp oil to the pan and turn up the heat to high. Once oil is smoking sauté the red onions and bell peppers on until they are just tender and turning dark brown in some spots. Add chicken back into the pan and mix everything together.

5. Serve the fajitas with warm tortillas, lime, cilantro, avocados and cheese if desired.

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