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Hawaiian Chicken Skillet Fajitas
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4 from 3 votes

Hawaiian Chicken Sillet Fajitas

Around that time when spring slides into summer and dinners get lighter and easier to prepare Hawaiian Chicken Skillet Fajitas are a recipe, you'll want to keep on repeat. With a tangy-sweet kick from the Hawaiian inspired marinade and the crunchy sauteed onions and peppers all wrapped in a toasted tortilla your spring and summer will be deliciously epic.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 Servings
Calories: 548kcal
Author: Aimee Mars

Ingredients

MARINADE

  • 1/3 cup Pineapple Juice
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Hoisin Sauce
  • 1 tablespoon Brown Sugar
  • 2 tablespoons Oil
  • 2 teaspoons Cumin
  • 1 teaspoon Chili Powder
  • 2 tablespoons Fresh Cilantro

FAJITAS

  • lbs Chicken Breast
  • 1 medium Red Onion sliced
  • 1 medium Red Bell Pepper seeded and sliced
  • 2 cups Pineapple
  • 8 small Flour Tortillas

Instructions

  • Marinade: Arrange the Chicken Breast is a shallow dish. Whisk all the ingredients for the marinade together in a small bowl and pour on top of the chicken. Cover and let marinate in the refrigerator for 4 to 6 hours, or a minimum of 30 minutes at room temperature.
  • Chicken: Set a large cast-iron skillet or nonstick skillet over high heat and allow the pan to heat for several minutes. Add 1 teaspoon of oil and place the Chicken Breast into the skillet, cooking on each side for 3 to 5 minutes, or longer depending on the thickness of the chicken. Before flipping the meat to the other side to cook pour in the marinade. Remove chicken and set aside to slice once slightly cooled.
  • Fruit and Veggies: Scrape the browned bits off the bottom of the pan or clean completely and return to the high heat and add an additional teaspoon of oil. Place the Red Onion, Red Bell Pepper, and sliced Pineapple into the heated skillet and cook for about 3 minutes tossing as necessary. Don't overcook the fruit and veggies to avoid them becoming mushy.
  • Tortillas: In a clean nonstick skillet, while the chicken and veggies mixture is cooking heat the Tortillas on each side over high heat.
  • Assembly: Top each warmed tortilla with the chicken fajita mixture and garnish with Cilantro and sliced Jalapeno or desired toppings.

Nutrition

Serving: 2tortillas | Calories: 548kcal | Carbohydrates: 56g | Protein: 43g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 1255mg | Potassium: 996mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1205IU | Vitamin C: 83mg | Calcium: 104mg | Iron: 4mg