We received a pineapple in our co-op basket this week. I love the surprises like that in the baskets! Now what to do with it other than just eat it immediately? Well I had some leftover smoked chicken from Easter dinner in my house and a desire to cut a pineapple. The two sounded delicious together. The recipe turned out just as I had hoped (maybe better — at least per Dada and Little Bear’s reactions). It was also super quick and easy, which is always a bonus with real food recipes!
Pineapple Chicken Fajitas
- Smoked Chicken (Here is Dada’s recipe), I used leftovers, removed from the bones
- Half of a green bell pepper, chopped
- 1/4 of an onion, chopped
- 2 sweet mini peppers, chopped
- 4 cloves of garlic, minced
- Half of a whole pineapple, sliced/chunked — it was about 1-1.5 cups, I honestly added everything the kids and I didn’t eat while slicing the pineapple!
- 1-2 tspn of salt (to taste)
- Black pepper to taste (I use fresh cracked and it is difficult to measure, but maybe 1/8 tspn)
- 1/2 tspn cumin
- Pinch of red pepper flakes
- 1 cup of water
- 5 tablespoons of oil, divided (I used coconut and palm oil)
- Tortillas (I’m working on a soaked/sourdough recipe since I seem to be tolerating grains , including gluten, using the soaked method), almond flour/coconut flour tortillas would be good grain free options. This would also be delicious over rice. I would love to try it over cauliflower rice when we have some cauliflower again!
- Cheese, shredded
After you chop all the veggies, heat 3 tablespoons of oil in a large skillet over medium heat. Add peppers, onions, and garlic and saute for 2-3 minutes. Then add pineapple and stir around for 1-2 minutes. Add in spices and continue to stir well. Make space in the center of the pan and add the other two tablespoons of oil and allow to melt, then add in the chicken. Stir everything well. Add 1 cup of water and stir for 1-2 minutes. Then cover and allow to cook gently for 5 minutes. This time lets all the flavors mingle — from the spices, the pineapple, and the smoked chicken. Adjust salt, pepper, and cumin to taste. I then allowed it to sit covered, off the heat, for about 10 more minutes while I fried my tortillas.