• Stephanie Wharton

Hawaiian Fajita Grill

By Stephanie Wharton


A delicious tropical twist on a traditional fajita that’s perfect for those looking for a quick, nutrient dense summertime meal. Easily add rice or flour tortilla.


INGREDIENTS

Chicken Fajita

  • 3 boneless skinless chicken breasts

  • 1 onion thinly sliced

  • 3 bell peppers thinly sliced

  • Juice from ½ lime

Fajita Seasoning

  • ½ tbsp chili powder

  • ½ tbsp ground cumin

  • 1 tsp garlic powder

  • ½ tsp paprika

  • ½ tsp oregano

  • ½ tsp salt

  • ¼ tsp pepper

Salsa

  • 3 ripe, roma tomatoes, chopped

  • 1 jalapeno, finely chopped

  • 1 white onion, finely chopped

  • 1 cup cilantro, chopped

  • 1 lime, juiced

  • 1 tsp salt

  • 1 cup mango, chopped (optional)

Pineapple Steak

  • 1 ripe pineapple

Optional

  • Sliced avocado

  • Rice, flour tortilla

  • Cheese

  • Tortilla chips

  • Sour cream


INSTRUCTIONS

  1. Make salsa first so the flavors can meld together. After all the ingredients are prepared, simply mix together in a bowl and set aside until ready to use. This makes a great fajita topping or serve with tortilla chips.

  2. Prepare the pineapple for the grill. After removing the stem, cut away the outer peel. Holding the pineapple upright and avoiding the core, cut the pineapple into quarters. If you’d like a smaller pineapple steak size, feel free to cut each quarter in half resulting in eight total pieces. Set aside for later.

  3. Mix all ingredients for the fajita seasoning together and then rub on both sides of each chicken breast. Use your fingers to press the seasoning into the chicken.

  4. Grill the chicken breast undisturbed for about 7-8 minutes on one side before turning over to the other side. Chicken is considered safe to eat when a meat thermometer reaches 165°F. Cover and set aside to rest for 5 minutes before slicing into strips.

  5. While the chicken is cooking, grill the peppers and onions until caramelized.

  6. While the chicken is resting, line up the pineapple and cook for 2-3 minutes each side until there are grill marks and the fruit is golden brown and tender.

  7. While the pineapple is on the grill, mix together the chicken and pepper mix together and squeeze ½ lime over top.

  8. To serve, place the grilled pineapple on the plate first following by the chicken, pepper mix, salsa, and additional toppings like sliced avocado. Enjoy!



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