Ingredients
Marinade
- 1 (8-ounce) can crushed pineapple
- ½ teaspoon lime zest
- ¼ cup fresh lime juice (from 2 limes)
- 3 garlic cloves, minced
- 3 tablespoons unfiltered apple cider vinegar
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- ½ jalapeño, seeded and minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh cilantro leaves
- ¼ of a small red onion, thinly sliced
Main Ingredients
- 2 pounds boneless, skinless chicken breasts, pounded thin and cut into 1-inch strips
- 4 tablespoons vegetable oil
- 1 small red onion, thinly sliced (remaining ¾ of the onion)
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
To Serve
- 12 (6-inch) corn or flour tortillas, warmed (optional)
- Lime wedges
- Fresh cilantro leaves
- Avocado, sliced
- Queso fresco or cotija cheese, crumbled
Instructions
- Marinade the chicken: In a medium bowl, combine the crushed pineapple, lime zest, lime juice, minced garlic, apple cider vinegar, chili powder, cumin, kosher salt, minced jalapeño, Worcestershire sauce, fresh cilantro leaves, and ¼ of the sliced red onion. Add the chicken strips and turn to coat thoroughly. Cover and marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator to allow flavors to infuse.
- Cook the chicken: Heat 2 tablespoons of vegetable oil in a large cast-iron skillet over medium-high heat. When the oil is shimmering, add the marinated chicken strips in a single layer, working in batches if necessary to avoid overcrowding. Cook, stirring occasionally, until the chicken is cooked through and slightly caramelized, about 15 minutes. Transfer the cooked chicken to a plate and set aside.
- Cook the vegetables: Add the remaining 2 tablespoons of oil to the skillet and increase heat to high. Once the oil is smoking lightly, add the remaining ¾ of the sliced red onion and all the bell peppers. Sauté the vegetables, stirring frequently until they are browned, tender, and slightly charred, approximately 5 minutes. Return the cooked chicken to the skillet and toss everything together to combine and heat through.
- Serve the fajitas: Spoon the chicken and vegetable filling onto warmed corn or flour tortillas. Garnish with lime wedges, fresh cilantro leaves, sliced avocado, and crumbled queso fresco or cotija cheese as desired. Enjoy the fajitas fresh and hot for the best flavor and texture.
Notes
- For extra heat, leave some seeds in the jalapeño or add a dash of hot sauce when serving.
- If you prefer a smoky flavor, grill the vegetables and chicken instead of sautéing.
- Use any color bell peppers you like; they add sweetness and vibrant color.
- To make this recipe gluten-free, ensure the Worcestershire sauce used is gluten-free and use corn tortillas.
- Marinating the chicken longer enhances the flavor but avoid exceeding 4 hours to prevent the acid in the marinade from breaking down the meat too much.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Tex-Mex
