Sheet Pan Pineapple Chicken Fajitas is another version of a popular, easy to prepare dish at my house using peppers and pineapple but swapping in chicken in place of salmon. In most other ways the dishes are virtually identical and just as quick and easy to prepare. In fact, I find many of the dishes I prepare can use either salmon or chicken as their foundation protein. And both are excellent sources of nutrition.

Sheet Pan Pineapple Chicken Fajitas offers all the nutritional punch of peppers and pineapple. Chicken is chock full of vitamins and minerals essential to psychological health as well as body tissue strength and cell growth. Nutritionists also agree that consuming chicken is useful in protecting eye, nail and oral health, treats anemia, can boost your immune system and really can improve the effects of your seasonal cold. Chicken protein also helps support cardiovascular health, balances cortisol hormones which affect stress levels and it’s an excellent food choice if you are trying to lose weight.

Start this easy dish by slicing peppers and onion and then choose either canned or fresh pineapple. Toss together the delicious fajita spice mix with some coconut or canola oil, mix it into the veggies and add sliced chicken strips and you’re ready to cook. Spread everything out onto prepared baking pans, roast for 10 minutes in a preheated oven then finish everything under the broiler. It’s just that easy.

I like to serve this dish on a plate with sides like salsa, grated cheese, guacamole and sour cream but rice and beans or corn do very nicely too. My oldest daughter warms up a couple of tortillas and has the dish as a wrap. It’s up to you.