Sheet Pan Pineapple Chicken Fajitas

It's up to you... use two 8 oz cans of pineapple chunks, drained or dice a fresh pineapple
It’s up to you… use two 8 oz cans of pineapple chunks, drained or dice a fresh pineapple

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.

Chicken, red onion, red pepper, green pepper, pineapple and honey combine to make this an easy to prepare and delicious sheet pan dinner
Preheat oven to 425 degrees
In a large bowl mix together:
1 large red or sweet onion, halved and sliced (about 2 cups)
1 large sweet red pepper, cut into 1/2-inch strips
1 large green pepper, cut into 1/2-inch strips
Coconut oil, chili powder, cumin, garlic powder, salt and lime juice are the flavours of this dish
In a small bowl mix together:
2 tablespoons coconut oil, melted (or canola oil)
3 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
3/4 teaspoon kosher salt
2 tablespoons lime juice
Toss spice mixture into prepared veggies and mix well
Add 1 tablespoon minced seeded jalapeno pepper to veggies
Add 1 tablespoon minced seeded jalapeno pepper to veggies
Add 1-1/2 pounds chicken tenderloins, halved lengthwise. Drizzle with 2 tablespoons of honey and stir to mix well
Add 1-1/2 pounds chicken tenderloins, halved lengthwise.
Drizzle with 2 tablespoons of honey and stir to mix well
To dice the pineapple cut off the top and bottom and quarter it
To dice the pineapple cut off the top and bottom and quarter it
Slice each quarter 4 or 5 times, cut away from the rind and further dice to smaller chunks
Slice each quarter 4 or 5 times, cut away from the rind and further dice to smaller chunks
Add pineapple to the chicken and veggies...
Add pineapple to the chicken and veggies…
Stir well
Stir well
Evenly spread the veggies and chicken over two lightly greased baking pans and place in preheated oven for ten minutes rotating pans halfway through
Evenly spread the veggies and chicken over two lightly greased baking pans and place in preheated oven for ten minutes rotating pans halfway through
Finish each pan individually on the oven's top rack under the broiler for approximately 5 minutes each. 
The veggies will be slightly browned and the chicken will be cooked through.
After 10 minutes remove pans and finish each pan individually on the oven’s top rack under the broiler for approximately 5 minutes each.
The veggies will be slightly browned and the chicken will be cooked through
You can also warm up some corn or flour tortillas and serve this as a wrap
I like to serve this dish with Spanish rice and street corn
You can also warm up some corn or flour tortillas and serve this as a wrap

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