Published: by Absolutely Recipes, in the Birds recipes category.

Sheet-Pan Pineapple & Chicken Fajitas Recipe.

Ingredients:

2 tablespoons coconut oil, melted
3 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1-1/2 pounds chicken tenderloins, halved lengthwise
1 large red or sweet onion, halved and sliced (about 2 cups)
1 large sweet red pepper, cut into 1/2-inch strips
1 large green pepper, cut into 1/2-inch strips
1 tablespoon minced seeded jalapeno pepper
2 cans (8 ounces each) unsweetened pineapple tidbits, drained
2 tablespoons honey
2 tablespoons lime juice
12 corn tortillas (6 inches), warmed
Optional: Pico de gallo, sour cream, shredded Mexican cheese blend, sliced avocado and lime wedges

Recipe Instructions:

Preheat oven to 425 degrees.
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 inch baking pans.

Roast 10 minutes, rotating pans halfway through cooking.
Remove pans from oven; preheat broiler.

Broil chicken mixture, 1 pan at a time, 3-4 inches 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.

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