Pineapple Chicken Fajitas

From Taste of Home. These made a very quick dinner, and they were very good too. I halved the recipe and only used the red pepper, not the yellow and green.


2 lbs boneless skinless chicken breasts
1 Tbsp olive oil
1 each medium green, sweet red, and yellow pepper, julienned
1 medium onion, cut into wedges
2 Tbsp fajita seasoning mix
¼ cup water
2 Tbsp honey
1 Tbsp dried parsley
1 tsp garlic powder
½ tsp salt
½ cup unsweetened pineapple chunks, drained (I used tidbits)
8 flour tortillas (10-inches, warmed)


In a large nonstick skillet, cook chicken in oil for 4-5 minutes. Add peppers and onion; cook and stir 4-5 minutes. Add peppers and onion; cook and stir 4-5 minutes longer. In a bowl, combine the seasoning mix and water; stir in the honey, parsley, garlic powder, and salt. Stir into skillet.

Add the pineapple. Cook and stir for 1-2 minutes or until chicken juices run clear and vegetables are tender. Place chicken mixture on one side of each tortilla; fold tortillas over filling. Makes 8 fajitas.