Best Hawaiian Fajitas Recipes

Hawaiian Chicken Fajitas image

Provided by Diana Adcock

Time 8h30m

Yield 8 tortillas, 4 serving(s)

Number Of Ingredients 18

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

Hawaiian Fajitas image

Provided by April Maddox

Categories Beef

Time 1h

Number Of Ingredients 10

1 whole fresh pineapple, cored & sliced into chunks
1 can(s) pineapple chunks
1/4 c worcestershire sauce
3 lb loin steaks
1 Tbsp garlic powder
1 Tbsp parsley
SIDE
3 large bell peppers
1 jar(s) salsa, mild
4 oz canned mushrooms

Steps:

1. Slice steaks thinly. Marinate steaks slices in the pineapple juice, pineapple chunks, worc. sauce, parsley & garlic overnight. ( the acidity helps tenderize the meat & soak up the flavors overnight)
2. Slice peppers & pineapple thinly, add mushrooms. Cook on med heat until tender.
3. Cook steaks strips in a wok on 350 (or any large skillet) until done.
4. Serve on tortillas with lettuce, shredded cheese, sour cream, salsa & Franks red hot sauce (or any hot sauce of your choice)