Best 4 Sheet Pan Pineapple Chicken Fajitas Recipes
**Tantalize your taste buds with our delectable Sheet Pan Pineapple Chicken Fajitas:**
**A symphony of flavors awaits you in this vibrant dish where tender chicken, succulent pineapple, and an array of colorful vegetables dance together on a sizzling sheet pan. Marinated in a zesty blend of spices, the chicken emerges juicy and bursting with flavor, while the pineapple lends a sweet and tangy touch. Perfectly charred bell peppers and onions add a smoky depth, creating a harmonious balance of flavors in every bite. Served with warm tortillas, cool avocado slices, and a dollop of tangy sour cream, this culinary masterpiece is sure to become a family favorite. Let's embark on a culinary journey with our collection of recipes, each offering a unique twist on this classic dish.**
**Recipes Included:**
- **Classic Sheet Pan Pineapple Chicken Fajitas:** Experience the original recipe that started it all. This timeless dish features tender chicken, juicy pineapple, and an array of colorful bell peppers and onions, all roasted together on a sheet pan. The result is a flavorful and vibrant meal that is sure to impress.
- **Sheet Pan Pineapple Chicken Fajitas with Sweet Chili Sauce:** Elevate your fajitas with a sweet and slightly spicy kick. This variation incorporates a homemade sweet chili sauce, adding a complex layer of flavor to the chicken and vegetables. Prepare to tantalize your taste buds with every bite.
- **Sheet Pan Pineapple Chicken Fajitas with Avocado Salsa:** Experience a refreshing twist on the classic fajitas with this recipe. Featuring a vibrant avocado salsa made with fresh avocado, cilantro, lime juice, and red onion, this dish offers a creamy and tangy complement to the savory chicken and pineapple.
- **Sheet Pan Pineapple Chicken Fajitas with Black Bean and Corn Salsa:** Indulge in a fiesta of flavors with this recipe that incorporates a zesty black bean and corn salsa. The combination of sweet corn, hearty black beans, and a medley of spices creates a flavorful salsa that perfectly complements the roasted chicken and pineapple.
- **Sheet Pan Pineapple Chicken Fajitas with Roasted Red Pepper Salsa:** Discover a smoky and vibrant variation of fajitas with this roasted red pepper salsa. Roasted red peppers, fire-roasted tomatoes, and a blend of spices come together to create a rich and flavorful salsa that adds a touch of heat to the dish.
CHICKEN PINEAPPLE FAJITAS
Pineapple brings a sweet and sassy flavor to this chicken fajita dish, we love it, have it a lot in the summer.
Provided by SHERRYLYNN2
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Wrap the tortillas in aluminum foil and heat in the oven.
- Combine the chicken, bell pepper, jerk seasoning, and pepper in a large bowl, set aside. Heat a large skillet over medium-high heat, and coat with cooking spray. Add the pineapple and cook until brown, about 4 to 6 minutes. Remove the pineapple from the pan and set aside.
- Return the skillet to the stove and heat the vegetable oil. Add the chicken and peppers; cook and stir until the chicken is no longer pink, about 6 minutes. Stir in the cooked pineapple. Serve in the warmed tortillas and garnish with cilantro and a squeeze of lime.
Nutrition Facts : Calories 410.3 calories, Carbohydrate 46.3 g, Cholesterol 65.9 mg, Fat 10 g, Fiber 3.8 g, Protein 32.2 g, SaturatedFat 2.1 g, Sodium 709.3 mg, Sugar 11.7 g
SHEET PAN CHICKEN FAJITAS
Quick and easy way to prepare homemade, flavorful fajitas for a crowd!
Provided by themoodyfoodie
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; shake to mix.
- Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours.
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
- Spread chicken mixture onto prepared pan.
- Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes.
- Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 5.7 g, Cholesterol 48.5 mg, Fat 11.4 g, Fiber 1.7 g, Protein 18.6 g, SaturatedFat 2.1 g, Sodium 197.8 mg, Sugar 2.5 g
PINEAPPLE CHICKEN FAJITAS
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. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, cook chicken in oil for 4-5 minutes. Add peppers and onion; cook and stir 4-5 minutes longer. , 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. , Place chicken mixture on one side of each tortilla; fold tortillas over filling.
Nutrition Facts : Calories 402 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 839mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 7g fiber), Protein 30g protein.
SHEET-PAN CHICKEN FAJITAS
You might think fajitas are too fussy for a weeknight, but this easy, foolproof version roasts on a sheet pan and can be ready in an hour. Because the ingredients are thinly sliced, everything cooks in a flash - and with little attention required. Smoked paprika, chipotle chiles and a quick stop under the broiler provide the smoky flavor that would traditionally come from the grill. This recipe is very adaptable: Chicken is called for here, but you could also use shrimp or skirt steak. For a vegetarian version, substitute fresh corn kernels, mushrooms, poblano peppers or zucchini for the meat. Cut the vegetables into sizes you'd want in a taco, coat them in the lime-chipotle marinade, roast until cooked, then broil until charred.
Provided by Ali Slagle
Categories dinner, easy, for two, lunch, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees. In a medium bowl, stir together 4 tablespoons oil, the lime zest and juice, chipotle chiles, cumin and paprika with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add the chicken, toss to coat and set aside to marinate while you prepare the vegetables.
- Cut bell peppers in half lengthwise, remove stem and seeds and cut into 1/4-inch slices. Peel and halve the onion and cut it into 1/4-inch slices. On a sheet pan, toss the bell peppers and onion with the remaining 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Gently shaking off excess marinade as you go, transfer the chicken to a second sheet pan. Roast the chicken and vegetables until the chicken is cooked through and the peppers are soft, 15 to 20 minutes.
- Once the chicken is out of the oven, move an oven rack close to the broiler. Turn on the broiler and transfer the sheet pan of vegetables to the rack. Broil until charred to your liking, 2 to 5 minutes.
- While the vegetables are broiling, place the tortillas directly on a free oven rack until warm, about 1 minute, flipping once halfway through. Wrap the tortillas in a kitchen towel or foil to keep them warm.
- Serve chicken and vegetables with tortillas and desired toppings.
Nutrition Facts : @context http, Calories 737, UnsaturatedFat 25 grams, Carbohydrate 62 grams, Fat 33 grams, Fiber 6 grams, Protein 48 grams, SaturatedFat 5 grams, Sodium 1133 milligrams, Sugar 9 grams, TransFat 0 grams
Tips:
- For a crispier texture, use boneless, skinless chicken breasts or thighs. If using chicken with skin, ensure to remove it before slicing.
- Marinate the chicken for at least 30 minutes or up to overnight for maximum flavor.
- Use a large sheet pan to ensure the chicken and vegetables have enough space to cook evenly.
- Don't overcrowd the pan; otherwise, the chicken and vegetables will steam instead of roasting.
- Roast the chicken and vegetables at a high temperature (400°F or 200°C) to caramelize the pineapple and get a nice char on the chicken.
- Toss the chicken and vegetables halfway through cooking to ensure they cook evenly.
- Serve the fajitas immediately with your favorite toppings, such as guacamole, sour cream, salsa, and tortillas.
Conclusion:
This sheet pan pineapple chicken fajitas recipe is an easy and delicious weeknight meal that is perfect for busy families. The dish is packed with flavor from the sweet pineapple, savory chicken, and smoky roasted vegetables. It's also a great way to get your kids to eat their fruits and vegetables. So next time you're looking for a quick and easy meal, give this sheet pan pineapple chicken fajitas recipe a try. You won't be disappointed!
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