Hawaiian Fajitas Food

HAWAIIAN CHICKEN FAJITAS

Hawaiian Chicken Fajitas image

Make and share this Hawaiian Chicken Fajitas recipe from Food.com.

Provided by Diana Adcock

Categories Chicken Breast

Time 8h30m

Yield 8 tortillas, 4 serving(s)

Number Of Ingredients 18

Ingredients

4 boneless skinless chicken breasts
6 slices pineapple, fresh (1/2 inch slices)
6 cups baby mesclun
8 large flour tortillas
1/2 cup tamari
1/2 cup unsweetened pineapple juice
1 tablespoon sesame oil
1/2 cup packed brown sugar
1 tablespoon red pepper flakes
2 teaspoons grated gingerroot
1 teaspoon minced garlic
1 tablespoon wasabi paste
1/4 cup honey
1/2 cup mayonnaise
3 tablespoons sour cream
4 tablespoons unsweetened pineapple juice
1 teaspoon minced fresh cilantro
salt and pepper

Steps:

In-between wax paper lightly pound chicken until uniform in thickness.
In a small saucepan mix together the tamari, unsweetened pineapple juice, sesame oil, brown sugar, red pepper flakes, grated ginger and garlic.
Bring to a quick boil, reduce heat and simmer for 3 to 5 minutes, or until sugar dissolves.
Remove from heat and let cool.
Place chicken in a freezer bag and add marinade.
Marinate at least 8 hours.
Prep Grill.
While grill is heating up whisk together in a medium bowl the wasabi paste, honey, mayo, sour cream, pineapple juice, cilantro, salt and pepper.
Grill the chicken and pineapple slices until done, about 30 minutes.
Quickly heat the flour tortillas on the grill.
To assemble:.
Slice chicken and pineapple.
Place a small bed of greens on each tortilla, followed by the chicken and pineapple. Drizzle the wasabi cream evenly over each and chow down!

Nutrition Facts : Calories 1286, Fat 34.7, SaturatedFat 7.8, Cholesterol 80, Sodium 3765.8, Carbohydrate 193.8, Fiber 9.7, Sugar 67.2, Protein 51.6

CHICKEN PINEAPPLE FAJITAS

Chicken Pineapple Fajitas image

Pineapple brings a sweet and sassy flavor to this chicken fajita dish, we love it, have it a lot in the summer.

Provided by SHERRYLYNN2

Categories World Cuisine Recipes Latin American Mexican

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

8 (6 inch) flour tortillas
1 pound skinless, boneless chicken breast halves - cut into strips
2 small red bell peppers, cut into strips
2 teaspoons Jamaican jerk seasoning
⅛ teaspoon ground black pepper
4 slices canned pineapple, chopped
1 tablespoon vegetable oil
chopped fresh cilantro
lime wedges

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Wrap the tortillas in aluminum foil and heat in the oven.
Combine the chicken, bell pepper, jerk seasoning, and pepper in a large bowl, set aside. Heat a large skillet over medium-high heat, and coat with cooking spray. Add the pineapple and cook until brown, about 4 to 6 minutes. Remove the pineapple from the pan and set aside.
Return the skillet to the stove and heat the vegetable oil. Add the chicken and peppers; cook and stir until the chicken is no longer pink, about 6 minutes. Stir in the cooked pineapple. Serve in the warmed tortillas and garnish with cilantro and a squeeze of lime.

Nutrition Facts : Calories 410.3 calories, Carbohydrate 46.3 g, Cholesterol 65.9 mg, Fat 10 g, Fiber 3.8 g, Protein 32.2 g, SaturatedFat 2.1 g, Sodium 709.3 mg, Sugar 11.7 g

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