Paleo fajitas are one of my favorite meals of all time.
I’m pretty sure I want to marry these pineapple chicken fajitas. Yep, I do. They’re THAT good. They’re sweet and spicy and warm and delicious and addicting and so dang yummy.
The ingredients for these delicious paleo pineapple chicken fajitas are simple.
Ingredients in Paleo Fajitas
- Bell pepper
- Lime Juice
These fajitas come together pretty quickly but there is quite a bit of chopping involved. So definitely keep that in mind. AKA don’t start prepping for dinner 10 minutes before you want to eat – you need to set aside a little time for all the chopping!
What I like to do is chop everything first, so it’s all ready to dump into the skillet when it’s time. It’s just a lot easier that way. And we all like easy, right?
Think of it as prepping food network style. You know how they have their little bowls full of all the ingredients needed for their meal so they can just talk to the camera and dump them in at the same time? Well for this meal I recommend you channel your inner food network chef and do as they do.
Speaking of food network, was anyone else bothered by Rachel Ray’s show 30 minute meals? Don’t get me wrong – I LOVE Rachel. She’s a queen! It just bugged me they claimed all the meals could be cooked under 3o minutes when almost all the prep work was done ahead of time!
As a busy mom I just knew that so much of cooking is all that prep work and chopping, so I never liked that they didn’t count that as part of the 30 minutes. Anyway – rant over.
Once all the ingredients are washed and chopped all you need to do is sauté everything and let it simmer for about 10 minutes. The simmering is necessary for the chicken to cook all the way through and for the flavors to develop.
How to Make Paleo Pineapple Chicken Fajitas
Start by sautéing the onions and peppers until they start to become translucent, then add in the garlic and jalepeño and sauté for about 5 more minutes. Next, add in the remaining ingredients – the chicken, pineapple, lime juice, water, spices and salt. Simmer for 10 minutes or until the chicken is cooked through and no longer pink. If there’s still a lot of liquid in the skillet, continue to simmer for another 5 minutes.
That’s it! They’re done! You can add the fajita mixture to the top of a salad or stuff it inside your favorite grain free tortillas. My favorite grain free tortillas are made by Siete. If you haven’t tried them, you’re missing out! Although, I’d recommend looking to see if your local health food store has them in stock before buying them on Amazon. They’ll be more fresh and not as pricey! I’d love to hear how you like the fajitas if you make them. Let me know in the comments and leave a star rating! Enjoy!
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Pineapple Chicken Fajitas
- 2 bell peppers (sliced thin (I used one red and one green))
- 1 large onion (sliced thin)
- 2 1/4 cups fresh pineapple (chopped into tidbit size)
- 1 garlic clove (diced small)
- 1 medium jalepeno (diced small)
- 2 tablespoons avocado oil
- 3/4 teaspoon salt
- Juice of 1 lime
- 2 chicken breasts (sliced thin)
- 2 tablespoons chile powder
- 1 tablespoon paprika
- 1/4 tsp cayenne pepper
- Prepare all the ingredients by chopping them to their correct sizes.
- Add the oil to a medium skillet and heat over medium heat.
- Add the peppers and the onion and sauté until they start to become translucent.
- Add the garlic and jalepeno and sauté for 5 more minutes.
- Add in the rest of the ingredients - the thinly sliced chicken, chopped pineapple, salt, chili powder, paprika, cayenne pepper, and lime juice.
- Bring to a simmer and cover for 10 minutes or until the chicken is cooked through.
- If there is a lot of liquid still left in the skillet, simmer for another 5 minutes.
You can used canned pineapple tidbits in place of the fresh pineapple - but if you can, use fresh!