Pineapple Chicken Fajitas

by Megan

I have a ‘Taste of Home Diet Cookbook’ and we’ve been enjoying some yummy recipes from here lately. This is the same book the taco stuffed pepper cups came from. I ate this again the next day but instead of tortilla shells, I wrapped the chicken mixture into large lettuce leaves. It was still very yummy!!

Pineapple Chicken Fajitas


  • 2 pounds of chicken breast cut into small strips
  • 1 tbsp olive oil
  • 1 each – medium greed, red and yellow pepper – julienned
  • 1 medium onion, cut into thin wedges
  • 2 tbsp fajita seasoning mix
  • 1/4 c. water
  • 2 tbsp. honey
  • 1 tbsp. dried parsley
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 c. unsweetened pineapple chunks, drained
  • 8 flour tortillas, warmed
  • sour cream, cheese and lettuce


  1. In a large non-stick skillet, cook the chicken in oil for 4-5 minutes. Add the peppers and onion; cook and stir 4-5 minutes longer.
  2. In a small bowl, combine seasoning mix and water; stir in the honey, parsley, garlic powder and salt. Stir into skillet. Add pineapple. Cook and stir for 1-2 minutes or until chicken juices run clear and vegetables are tender.
  3. Place chicken mixture on one side of the tortilla, add sour cream, cheese and lettuce; fold and eat!