SHEET-PAN PINEAPPLE CHICKEN FAJITAS

Sheet-Pan Pineapple Chicken Fajitas image

For our fajitas, I combine chicken and pineapple for a different flavor. These fajitas are more on the sweet side, but my family loves them! -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

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

Steps:

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

Nutrition Facts : Calories 359 calories, Fat 8g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 372mg sodium, Carbohydrate 45g carbohydrate (19g sugars, Fiber 6g fiber), Protein 31g protein. Diabetic Exchanges