Hawaiian Chicken Fajitas
Jun 4, 2021 23:46:13 GMT -5
Post by leilani on Jun 4, 2021 23:46:13 GMT -5
Hawaiian Chicken Fajitas
Serves 6-8
10m prep time
15m cook time
2h inactive
MARINADE:
1/3 cup pineapple juice (saved from a can of diced pineapple)
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon brown sugar
2 tablespoons olive oil
2 teaspoons cumin
1 teaspoon chili powder
2 tablespoons fresh cilantro
Salt & pepper to taste
FAJITAS:
2 tablespoons olive oil, divided
1 1/2 lbs chicken breast
1 red onion, sliced
1 red bell pepper, sliced
1 can (20 oz) diced pineapple, drained
8 small flour tortillas
Toppings: sour cream, shredded cheese, sliced jalapeƱos, salsa, lime wedge, etc.
PREPARATION
For the marinade, place uncooked chicken in a shallow baking dish. Whisk all the ingredients for the marinade together in a small bowl and pour on top of the chicken. Cover and set in the fridge to marinate for 2-6 hours.
After the chicken is done marinating, heat 1 tablespoon of oil in a cast-iron skillet. Add marinated chicken to the skillet and cook for 3-5 minutes on each side. Remove chicken from skillet and set aside to cool.
Add a tablespoon of olive oil to the skillet and heat on high. Stir in onion, pepper, and pineapple, and cook for 2-3 minutes. Slice the chicken breast and add it back into the skillet, stirring to combine.
While the chicken and veggie mix is cooking, heat up a separate skillet and add the tortillas, toasting a bit on each side to warm them up.
Assembly: Top each warmed tortilla with the chicken fajita mixture and garnish with sour cream, salsa, cheese, jalapeƱos, lime wedge, etc.
link
Serves 6-8
10m prep time
15m cook time
2h inactive
MARINADE:
1/3 cup pineapple juice (saved from a can of diced pineapple)
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon brown sugar
2 tablespoons olive oil
2 teaspoons cumin
1 teaspoon chili powder
2 tablespoons fresh cilantro
Salt & pepper to taste
FAJITAS:
2 tablespoons olive oil, divided
1 1/2 lbs chicken breast
1 red onion, sliced
1 red bell pepper, sliced
1 can (20 oz) diced pineapple, drained
8 small flour tortillas
Toppings: sour cream, shredded cheese, sliced jalapeƱos, salsa, lime wedge, etc.
PREPARATION
For the marinade, place uncooked chicken in a shallow baking dish. Whisk all the ingredients for the marinade together in a small bowl and pour on top of the chicken. Cover and set in the fridge to marinate for 2-6 hours.
After the chicken is done marinating, heat 1 tablespoon of oil in a cast-iron skillet. Add marinated chicken to the skillet and cook for 3-5 minutes on each side. Remove chicken from skillet and set aside to cool.
Add a tablespoon of olive oil to the skillet and heat on high. Stir in onion, pepper, and pineapple, and cook for 2-3 minutes. Slice the chicken breast and add it back into the skillet, stirring to combine.
While the chicken and veggie mix is cooking, heat up a separate skillet and add the tortillas, toasting a bit on each side to warm them up.
Assembly: Top each warmed tortilla with the chicken fajita mixture and garnish with sour cream, salsa, cheese, jalapeƱos, lime wedge, etc.
link