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When the weather heats up and the seasons turn from winter to spring to summer, it’s time to pull out the lighter dinner recipes. Hearty casseroles and soul-warming soups are perfect for cold winter nights, but when the temperatures rise, I crave lighter meals that pack a punch of flavor.
This recipe for Hawaiian Chicken Fajitas fits the bill! With a tangy yet sweet marinade and perfectly sauteed, slightly crispy veggies, what’s not to love? Check out the video below to see how to make this delicious meal.
Doesn’t that marinade look amazing? It tastes even better. Pineapple juice and soy sauce mix with brown sugar and chili powder, as well as a few other spices, to create one amazing sauce. While this might seem like an odd combination, these flavors blend seamlessly, creating a sweet, slightly spicy, and deliciously tangy marinade.
You’ll start by placing the uncooked chicken in a shallow baking dish. Then, whisk all the ingredients for the marinade together in a small bowl and pour on top of the chicken. Cover and set in the fridge to marinate for 2-6 hours.
After the chicken is done marinating, heat 1 tablespoon of oil in a cast-iron skillet. Add marinated chicken to the skillet and cook for 3-5 minutes on each side. Remove chicken from skillet and set aside to cool.
Add a tablespoon of olive oil to the skillet and heat on high. Stir in onion, pepper, and pineapple, and cook for 2-3 minutes. Slice the chicken breast and add it back into the skillet, stirring to combine. While the chicken and veggie mix is cooking, heat up a separate skillet and add the tortillas, toasting a bit on each side to warm them up.
To assemble, top each warmed tortilla with the chicken fajita mixture and garnish with sour cream, salsa, cheese, jalapenos, lime wedge, etc. Try out this meal tonight for a lighter dinner option bursting with flavor. Get the full ingredient list and instructions below!
Hawaiian Chicken Fajitas
Yield(s): Serves 6-8
10m prep time
15m cook time
2h inactive
you're making mealtime meaningful.
Marinade:
- 1/3 cup pineapple juice (saved from a can of diced pineapple)
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 2 tablespoons fresh cilantro
- Salt & pepper to taste
Fajitas:
- 2 tablespoons olive oil, divided
- 1 1/2 lbs chicken breast
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 can (20 oz) diced pineapple, drained
- 8 small flour tortillas
- Toppings: sour cream, shredded cheese, sliced jalapeños, salsa, lime wedge, etc.
Preparation
- For the marinade, place uncooked chicken in a shallow baking dish. Whisk all the ingredients for the marinade together in a small bowl and pour on top of the chicken. Cover and set in the fridge to marinate for 2-6 hours.
- After the chicken is done marinating, heat 1 tablespoon of oil in a cast-iron skillet. Add marinated chicken to the skillet and cook for 3-5 minutes on each side. Remove chicken from skillet and set aside to cool.
- Add a tablespoon of olive oil to the skillet and heat on high. Stir in onion, pepper, and pineapple, and cook for 2-3 minutes. Slice the chicken breast and add it back into the skillet, stirring to combine.
- While the chicken and veggie mix is cooking, heat up a separate skillet and add the tortillas, toasting a bit on each side to warm them up.
- Assembly: Top each warmed tortilla with the chicken fajita mixture and garnish with sour cream, salsa, cheese, jalapeños, lime wedge, etc.
Recipe adapted from Aimee Mars.