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Sheet Pan Hawaiian Chicken Fajitas

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Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breast sliced into thin strips
  • 1 red bell pepper sliced into strips
  • 1 orange bell pepper sliced into strips
  • 1 red onion sliced into strips
  • 1 20 oz can pineapple chunks drained & set aside
  • 1/3 cup juice from can of pineapple chunks
  • 1/3 cup fresh lime juice
  • 1/3 cup olive oil
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp cumin
  • 1/2 tbsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 4 cloves garlic minced
  • 1 packet fajita seasoning optional

For serving

  • queso fresco
  • cilantro
  • fresh salsa
  • sour cream
  • avocado
  • corn tortillas

Instructions
 

  • In a large bowl, combine pineapple juice, oil, lime juice, sugar, Worcestershire, cumin, chili powder, smoked paprika, salt, pepper, and garlic. Whisk well until combined.
  • In a large zip closure bag, add chicken and the marinade. Refrigerate for one hour or overnight.
  • Preheat oven to 400℉. Lightly spray a 13x19 inch baking pan.
  • In a large bowl, toss together peppers, onion, and pineapple. Season with salt and pepper or whatever your family likes (I often do a packet of fajita seasoning).
  • Transfer chicken from bag to the bowl with the veggies using tongs, leaving behind extra liquid form the marinade.
  • Toss veggies and chicken together.
  • Transfer to prepared baking sheet and bake for 30-40 minutes, tossing once halfway through cooking.
  • Serve with corn tortillas, queso fresco, and cilantro.