Week 16-Sheet-Pan Pineapple Chicken Fajitas

TOTAL TIME: Prep: 20 min. Cook: 20 min.

YIELD: 6 servings.


2 tablespoons coconut oil, melted

3 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon garlic powder

3/4 teaspoon kosher salt

1-1/2 pounds chicken tenderloins, halved lengthwise

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

1 tablespoon minced seeded jalapeno pepper

2 cans (8 ounces each) unsweetened pineapple tidbits, drained

2 tablespoons honey

2 tablespoons lime juice

12 corn tortillas (6 inches), warmed

Optional: Pico de gallo, sour cream, shredded Mexican cheese blend, sliced avocado and lime wedges


1. Preheat oven to 425. In a large bowl, mix first 5 ingredients; stir in chicken. Add onion, peppers, pineapple, honey and lime juice; toss to combine. Spread evenly in 2 greased 15x10x1-in. baking pans.

2. Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler.

3. Broil chicken mixture, 1 pan at a time, 3-4 in. from heat until vegetables are lightly browned and chicken is no longer pink, 3-5 minutes. Serve in tortillas, with toppings and lime wedges as desired.

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