Ingredients
Marinade
- 1 (8-ounce) can crushed pineapple
- ½ teaspoon lime zest
- ¼ cup fresh lime juice (from 2 limes)
- 3 garlic cloves, minced
- 3 tablespoons unfiltered apple cider vinegar
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- ½ jalapeño, seeded and minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh cilantro leaves
- ¼ of a small red onion, thinly sliced
Main Ingredients
- 2 pounds boneless, skinless chicken breasts, pounded thin and cut into 1-inch strips
- 4 tablespoons vegetable oil, divided
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- ¾ of small red onion, thinly sliced (remaining from above)
Optional for Serving
- 12 (6-inch) corn or flour tortillas, warmed
- Lime wedges
- Fresh cilantro leaves
- Avocado, sliced
- Queso fresco or cotija cheese, crumbled
Instructions
- Prepare the marinade: In a medium bowl, combine crushed pineapple, lime zest, fresh lime juice, minced garlic, apple cider vinegar, chili powder, cumin, kosher salt, minced jalapeño, Worcestershire sauce, cilantro leaves, and ¼ of the thinly sliced red onion. Mix well to combine all the flavors.
- Marinate the chicken: Add the thinly sliced chicken breast strips to the marinade mixture. Toss to coat evenly. Cover and let the chicken marinate for 30 minutes at room temperature, or refrigerate for up to 4 hours for more flavor infusion.
- Cook the chicken: Heat 2 tablespoons of vegetable oil in a large cast-iron skillet over medium-high heat until the oil shimmers. Add the marinated chicken strips in a single layer, working in batches if needed to avoid overcrowding. Cook the chicken, stirring occasionally, until fully cooked and no longer pink inside, about 15 minutes. Transfer cooked chicken to a plate.
- Cook the vegetables: Add the remaining 2 tablespoons of vegetable oil to the same skillet and increase heat to high. When the oil starts to smoke, add the green, red, and yellow bell peppers along with the remaining ¾ of sliced red onion. Cook, stirring occasionally, until the vegetables are tender and browned, about 5 minutes.
- Combine chicken and vegetables: Return the cooked chicken to the skillet with the sautéed vegetables. Toss gently to combine everything well and heat through for a minute or two.
- Serve: Serve the fajita filling hot in warmed corn or flour tortillas. Garnish with lime wedges, fresh cilantro, sliced avocado, and crumbled queso fresco or cotija cheese as desired for added flavor and texture.
Notes
- For best flavor, marinate the chicken for at least 30 minutes but up to 4 hours.
- Pounding chicken breasts thin ensures even cooking and tender strips.
- Use a cast-iron skillet to get a nice sear on the chicken and veggies.
- Adjust the jalapeño amount for desired heat level or omit for milder taste.
- Warming tortillas before serving makes them more pliable and flavorful.
- Optional toppings like avocado and cheese add creaminess and saltiness to balance the dish.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
