Pineapple Chicken Fajitas

A sweet twist on the restaurant staple, these pineapple chicken fajitas deliver a flavor-packed dinner that’s sweet, spicy, savory and tropical. These fajitas have all the classic ingredients—sliced chicken, bell peppers, onion and seasonings—with the addition of pineapple. Fruit in Mexican dishes isn’t new (think al pastor tacos made with pork and pineapple). The sweet, acidic pineapple tenderizes the meat and nicely contrasts the savory heat of spices. The result tastes complex and exciting, even though all you did was open up a can of fruit!

These pineapple fajitas have another twist—they’re a fantastic sheet-pan recipe. No need to hoist out the cast iron and create plumes of smoke in the kitchen! Just toss the ingredients with sauce, spread them on a pan and stick them in the oven. Serve pineapple chicken fajitas with warm corn tortillas and an array of toppings.

Ingredients for Pineapple Chicken Fajitas

• Coconut oil: Unrefined coconut oil, often labeled as “virgin,” has a slight tropical flavor, which underlines the sweetness of the pineapple. For a more neutral taste, use refined coconut oil.
• Spices: DIY fajita spice mix is so easy to make. Chili powder, ground cumin, garlic powder and kosher salt provide savory, smoky, warm flavor with just a hint of heat.
• Chicken tenderloins: Narrow chicken tenderloins cook quickly—in about the same time it takes to cook the veggies. Slice them in half before cooking so they’re bite-sized.
• Vegetables: Sliced fresh veggies are the cornerstone of any fajita recipe. Red onion and red peppers add sweetness, while green peppers add a pop of color and a dash of grassy flavor. Add a minced jalapeno pepper, removing the seeds so it’s not too spicy.
• Unsweetened pineapple tidbits: We use canned pineapple in this recipe because the canned fruit has a consistent flavor. And since it’s already cut, it couldn’t be easier to cook with. Make sure to drain off the liquid before using the fruit.
• Honey: Honey spreads sweetness across the vegetables and chicken, making a sticky sauce.
• Lime juice: A punchy squeeze of citrus brightens and enlivens the fajita flavors.
• Corn tortillas: Heated corn tortillas have a warm, nutty flavor that’s delightful with the kicky filling.
• Toppings: So many toppings taste great on fajitas. We love pico de gallo, sour cream, shredded Mexican cheese blend, sliced avocado and lime wedges.

Directions

Step 1: Season the chicken and veggies

Preheat the oven to 425°F. In a large bowl, mix the melted coconut oil, chili powder, ground cumin, garlic powder and kosher salt. Stir in the chicken. Add the onion, peppers, pineapple, honey and lime juice to the bowl. Toss to combine.

Step 2: Spread them on baking pans

Spread the chicken and veggies evenly across two greased 15x10x1-inch baking pans.

Editor’s Tip: Use a spatula to scrape all the sauce into the pan. Two baking pans are better than one because you want a lot of surface area for the fajitas to brown. If you overcrowd them, you won’t get a good sear on anything.

Step 3: Bake the fajitas

Roast the fajitas for 10 minutes, rotating the pans halfway through cooking so the top pan ends on the bottom, and the left sides end on the right.

Step 4: Broil the fajitas

Remove the pans from the oven and preheat the broiler. Broil the chicken mixture, one pan at a time, 3 to 4 inches from the heat until the vegetables are lightly brown and the chicken is no longer pink, three to five minutes.

Editor’s Tip: This is a good time to warm the tortillas. To keep the tortillas warm, wrap them in a kitchen towel or a tortilla warmer.

Step 5: Serve the fajitas

Serve the fajitas in tortillas, with toppings and lime wedges as desired.

Pineapple Chicken Fajitas Variations

• Turn up the heat: Add cayenne pepper to the spice mix, stir hot sauce in with the chicken and veggies, or sprinkle the fajitas with pepper flakes before serving.
• Play with the veggie mix: Peppers and onions are classic, but don’t be scared to get creative. Add sugar snap peas, snow peas, mushrooms, cherry tomatoes, zucchini and any spicy pepper you like.
• Lean into sweetness: If you love pineapple, add even more as a topping. You can also serve the fajitas with peach or pineapple salsa.
• Change the oil: No coconut oil? You can use canola or vegetable oil instead.
• Play with toppings: So many garnishes are tasty on top of fajitas. Think fresh cilantro, sliced jalapenos or a drizzle of teriyaki sauce. Other great options include shredded cabbage, a zippy green salsa or cotija cheese.
• Swap proteins: You can easily replace the chicken with cubed tofu or shrimp.
• Skip the soy: Can’t tolerate soy? Or need to go gluten-free? Use coconut aminos for a soy-free marinade.

How to Store Pineapple Chicken Fajitas

Fajitas keep very well! Store the chicken and vegetable mix in an airtight container in the refrigerator. Don’t add the toppings or store them on the tortillas; they’ll get soggy. Store those separately, in plastic bags or airtight containers in the fridge. Keep leftover corn tortillas wrapped in foil at room temperature or in the fridge.

How long do pineapple fajitas last?

The chicken and vegetables can be stored in the refrigerator for up to four days. The tortillas can be stored for several days at room temperature or a few weeks in the fridge. Chopped herb and vegetable toppings will keep for a couple of days in the fridge.

How do you reheat pineapple chicken fajitas?

In a hurry? Reheat the chicken fajitas in the microwave until they’re steamy and warmed through. You can also heat oil in a pan on the stovetop, add the chicken and veggies and cook until they’re hot. Microwave the tortillas on a plate under a wet paper towel.

Pineapple Chicken Fajitas Tips

Can you use fresh pineapple for pineapple chicken fajitas?

Yes, you can use fresh pineapple in these fajitas. When shopping, look for a fragrant pineapple, especially around the stem. To cut a pineapple, slice off the stem and base. Set the pineapple upright and trim off the skin. Then cut the pineapple like a cake, slicing down through the core and again in wedge slices. Once the fruit is in wedges, slice the core off each wedge and then cut the remaining pineapple strips into pieces.

What can you serve with pineapple fajitas?

We love that fajitas are a simple one-pan meal for when you’re in a hurry. They have protein, vegetables and starch all in the mix. For a bigger meal, serve fajitas with classic Mexican-inspired sides, like beans and rice, guacamole or corn salad.