Say what!
I’m keeping it simple with a recipe that feels fancy but is far from complicated. These pineapple chicken fajitas are fast enough for a weeknight and bright enough to taste like summer. They combine sweet, caramelized pineapple and papaya with well-seasoned chicken, peppers and onions — finished with queso fresco, cilantro and a squeeze of lime. If you’re after an easy, fresh dinner that still feels special, this is it.
Pineapple and fruit in savory dishes is one of those things I always end up bringing back into rotation. For these fajitas I used a tangy-sweet marinade with pineapple juice, brown sugar and spices. The pineapple spears get beautifully caramelized alongside sliced papaya and peppers, giving the dish both heat and sweetness. The mix of textures — tender shredded chicken, soft fruit, slightly charred peppers and crumbly queso fresco — is what makes this filling so addictive.
Because I cooked these in cooler weather, I charred the tortillas over a gas flame for that slightly blackened flavor. If you prefer, you can grill the chicken and vegetables outdoors. Either way, the char adds a smoky contrast to the juicy fruit.
Fajitas have been a lifesaver for quick dinners lately — versatile, fast and easy to prep ahead. I often keep sliced peppers from meal prep and use them to throw together small-batch fajitas on busy nights. These taste best if the chicken and vegetables marinate for at least 30 minutes, and they’ll be even better if you prep them a few hours or the night before.
And yes — a cold beer on the side (pineapple-flavored if you’re feeling extra) is allowed and encouraged. After a long weekend, you deserve it.
Pineapple Chicken Fajitas
4
with leftovers
1 hr
Pin Recipe
Leave a Review »
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 sweet onion, sliced
- 1/2 pineapple, peeled and sliced into spears (roughly the size of the peppers)
- 1/2 papaya, peeled and sliced into spears
- 1/3 cup extra virgin olive oil
- 1/3 cup pineapple juice
- 1/3 cup fresh lime juice
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ground cumin
- 1/2 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon chipotle chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 garlic cloves, minced
For serving:
- Queso fresco
- Fresh cilantro
- Fresh salsa (optional)
- Sliced avocado
- Corn tortillas
Instructions
-
Place the chicken in a baking dish or a resealable bag. Put the sliced peppers, onions, pineapple and papaya in a separate dish or bag.
-
In a large bowl whisk together the pineapple juice, olive oil, lime juice, brown sugar, Worcestershire sauce, cumin, chili powder, smoked paprika, chipotle chili powder, salt, pepper and minced garlic. Divide the marinade in half: pour one half over the chicken and the other half over the peppers and fruit. Toss to coat, cover and refrigerate for at least 30 minutes, preferably a few hours or overnight. Turn the chicken and vegetables occasionally to help them absorb the marinade.
-
To cook outdoors, grill the chicken and vegetables until caramelized and cooked through. To cook indoors, heat a skillet over medium-high heat and cook the peppers and fruit in 2–3 batches until softened and charred at the edges. Keep them warm while you finish the rest.
-
Preheat the oven broiler to high. Place the marinated chicken on a baking sheet and broil 7–8 minutes per side, until cooked through. Remove and shred the chicken; a stand mixer makes quick work of shredding, but you can also use forks or slice it.
-
Serve the shredded chicken and caramelized peppers and fruit on charred or warmed tortillas. Top with queso fresco, plenty of cilantro, avocado and salsa if you like. Squeeze fresh lime over each taco and enjoy.
Did you make this recipe?
Share a photo and tag your post with #howsweeteats — I love seeing your versions and feedback. Thank you for trying the recipe!
Bright, colorful, and full of contrast — these fajitas are my favorite way to eat a plate of color. Boom.