Habanero Pineapple Fajita Recipe

These chicken fajitas present the perfect combination of spicy and sweet, featuring habanero powder alongside crushed pineapple.

Ingredients

• 1 pound

  white meat chicken breasts sliced thinly and into strips

• 2 tablespoons

  olive oil

• One 20-ounce can

  crushed pineapple

• 3/4 teaspoon

  habanero powder (divided into 1/2 tsp. and 1/4 tsp.)

• 1/8 teaspoon

  crushed red pepper flakes

• 2 tablespoons

  chopped cilantro

• 2

  garlic cloves, minced

• 1 1/2

  limes for juicing

• 1/2

  medium white onion chopped into rings and then halved

• 1/4 cup

  chopped red bell pepper

• 2 medium

  green bell peppers cut into strips

• 2 1/4 teaspoon

  ancho chile powder (divided into 2 tsp and ¼ tsp)

• 2 teaspoons

  cumin

• 1/2 cup

  chopped lettuce

• 8 fajita size

  flour tortillas

• 1/2 cup

  grated Monterey Jack cheese

• Fleur de sel salt to taste

• Ground black pepper to taste

•  

Directions

Drain pineapple juice into a small bowl to make marinade for chicken. Add juice from 1 squeezed lime, 1/2 tsp. habanero powder, red pepper flakes, 1 tablespoon chopped cilantro, 2 minced garlic cloves and fleur de sel salt and ground black pepper to taste. Whisk mixture.

Add chicken to habanero mixture, toss and marinate in the refrigerator for half an hour.

On a baking sheet, sprinkle 2 tsp. cumin and 2 tsp. ancho chile powder over halved onion rings and sliced green peppers. Add fleur de sel salt and ground black pepper to taste. Broil for 5-7 minutes or until peppers and onions have slightly blackened skins.

Heat oven to 400 degrees Farenheit (204 degrees Celcius) and add stack of tortillas wrapped in aluminum foil to warm.

Sautee marinated chicken strips for about seven to ten minutes in olive oil over medium high heat.

Remove tortillas from oven.

Add juice from half of a squeezed lime to crushed pineapple in a medium sized bowl. Add chopped red pepper, chopped white onion, 1 tablespoon chopped cilantro, 1/4 tsp. habanero powder, 1/4 tsp. ancho chile pepper with fleur de sel salt and ground black pepper to taste. Mix well with fork.

Serve chicken strips with lettuce, cheese and pineapple salsa in warm tortillas.

The leftover salsa goes well with tortilla chips!