Sheet-Pan Pineapple Chicken Fajitas – a delicious recipe with coconut oil, chili powder, ground cumin, garlic, kosher salt, chicken. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 425u00b0. In a large bowl, mix first 5 ingredients; stir in chicken. Add onion, peppers, pineapple, honey and lime juice; toss to combine. Spread evenly in 2 greased 15x10x1-in. baking pans.
2
Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler.
3
Broil chicken mixture, one pan at a time, 3-4 in. from heat until vegetables are lightly browned and chicken is no longer pink, 3-5 minutes. Serve in tortillas, with toppings and lime wedges as desired.
527
kcal
Calories
12
g
Fat
97
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: 2 tablespoons coconut oil, melted, 3 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon garlic powder, and more.
Yes, Sheet-Pan Pineapple Chicken Fajitas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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