Grilled Pineapple and Chicken Fajita

Looking for a sweet and smoky twist on classic fajitas? These Grilled Pineapple and Chicken Fajitas are bursting with juicy flavor from marinated chicken, caramelized pineapple, and vibrant bell peppers—all wrapped in warm tortillas. It’s a tropical-inspired dinner that’s perfect for summer cookouts or weeknight grilling!

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Why You’ll Love This Recipe

• Tropical Twist – Grilled pineapple adds sweet, smoky flavor to your fajitas.
• Colorful & Fresh – Loaded with bell peppers, onions, and herbs.
• Quick to Make – Ready in about 30 minutes with easy prep.
• Family-Friendly – Everyone can customize their own fajitas.
• Perfect for Outdoor Grilling – But just as easy on a stovetop grill pan.

Ingredients You’ll Need

For the Chicken Marinade:

• 1½ lbs boneless, skinless chicken breasts or thighs, sliced into strips
• 2 tbsp olive oil
• 2 tbsp lime juice (freshly squeezed)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp ground black pepper

For the Fajita Vegetables & Pineapple:

• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 red onion, sliced
• 1 small pineapple, peeled, cored, and sliced into rings
• 1 tbsp olive oil
• Pinch of salt and pepper

For Serving:

• 8 small flour or corn tortillas (warmed)
• Fresh cilantro, chopped
• Lime wedges
• Sliced avocado or guacamole (optional)
• Sour cream or Greek yogurt (optional)
• Salsa or pico de gallo (optional)

Tools You’ll Need

• Grill or grill pan
• Tongs
• Mixing bowls
• Knife and cutting board
• Foil or tortilla warmer

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a large bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
2. Add chicken strips and toss to coat.
3. Cover and let marinate for at least 20 minutes (or up to 2 hours in the refrigerator).

Step 2: Prepare the Pineapple and Veggies
4. Slice the pineapple into rings or half-rings about ½-inch thick.
5. In a separate bowl, toss bell peppers and onions with olive oil and a pinch of salt and pepper.

Step 3: Grill Everything
Grill Method:
6. Preheat your grill to medium-high heat.
7. Grill the marinated chicken strips for 4–5 minutes per side, or until fully cooked and slightly charred. Remove and let rest.
8. Add the pineapple slices to the grill and cook 2–3 minutes per side, until grill marks form.
9. Grill bell peppers and onions in a grill basket or directly on the grill, stirring occasionally, until tender and lightly charred (about 8 minutes).

Stovetop Method:
10. Heat a grill pan over medium-high heat and cook chicken, pineapple, and veggies in batches until charred and tender.

Step 4: Slice and Assemble
11. Slice grilled pineapple into chunks or strips.
12. Warm tortillas on the grill for 30 seconds per side or wrap in foil and heat.
13. Fill each tortilla with grilled chicken, pineapple, and veggie mix.
14. Top with fresh cilantro and a squeeze of lime juice. Add optional toppings if desired.

Tips for the Best Fajitas

• Use Fresh Pineapple – Canned can work in a pinch, but fresh gives the best caramelized flavor.
• Don’t Overcrowd the Grill – Cook in batches for perfect char on each ingredient.
• Let Chicken Rest – This keeps it juicy and allows flavors to settle.
• Customize Your Heat – Add sliced jalapeños or a spicy salsa if you like extra kick.
• Warm Tortillas – A quick toast makes all the difference in texture and taste.

Serving Suggestions

• Mexican Street Corn – A creamy, cheesy side that pairs perfectly.
• Black Bean Salad – Light and refreshing with citrus dressing.
• Cilantro Lime Rice – A simple yet flavorful side dish.
• Chilled Agua Fresca – Try watermelon, lime, or mango for a sweet sip.

How to Store & Reheat

Storing:

• Store chicken, pineapple, and veggies separately in airtight containers in the fridge for up to 3 days.
• Keep tortillas in a sealed bag at room temperature or in the fridge.

Reheating:

• Microwave: Reheat in 30-second bursts until warm.
• Stovetop: Toss in a skillet over medium heat until heated through.
• Oven: Wrap in foil and warm at 350°F for 10 minutes.

Frequently Asked Questions

1. Can I use pre-cooked chicken?
   Yes! Just grill or sauté it briefly with the spices and follow the rest of the steps.
2. What’s a good vegetarian alternative?
   Swap chicken for grilled portobello mushrooms or tofu strips for a tasty meat-free option.
3. Can I make this ahead of time?
   Yes! Marinate the chicken and prep veggies a day in advance. Grill just before serving for best results.
4. Do I need to grill the pineapple?
   Grilling adds a smoky-sweet depth, but raw pineapple works too if you’re short on time.
5. Can I use frozen bell peppers?
   Fresh is best for texture, but thawed frozen peppers will work in a pinch.

Final Thoughts
These Grilled Pineapple and Chicken Fajitas bring a tropical twist to your classic fajita night! The caramelized pineapple perfectly complements the smoky grilled chicken and vibrant veggies, creating a colorful, flavorful meal that everyone will love. Whether you’re cooking on the grill or inside on a stovetop, this recipe is sure to be a hit.

Try it for your next taco Tuesday, BBQ, or casual family dinner—and don’t forget to customize with your favorite toppings!

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Cuisine: Mexican-Caribbean Fusion

Nutritional Information (Per Serving):
Calories: 410 | Protein: 28g | Carbohydrates: 32g | Fat: 18g | Fiber: 4g | Sodium: 470mg

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