Description
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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Ingredients
For the Chicken Marinade:
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1½ lbs boneless, skinless chicken breasts or thighs, sliced into strips
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2 tbsp olive oil
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2 tbsp lime juice (freshly squeezed)
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2 tsp chili powder
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1 tsp ground cumin
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1 tsp smoked paprika
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp salt
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¼ tsp ground black pepper
For the Fajita Vegetables & Pineapple:
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1 large red bell pepper, sliced
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1 large yellow bell pepper, sliced
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1 red onion, sliced
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1 small pineapple, peeled, cored, and sliced into rings
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1 tbsp olive oil
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Pinch of salt and pepper
For Serving:
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8 small flour or corn tortillas (warmed)
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Fresh cilantro, chopped
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Lime wedges
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Sliced avocado or guacamole (optional)
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Sour cream or Greek yogurt (optional)
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Salsa or pico de gallo (optional)
Instructions
Step 1: Marinate the Chicken
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In a large bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
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Add chicken strips and toss to coat.
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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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: Mexican-Caribbean Fusion