With it being Cinco De Mayo weekend, Mexican inspired dishes are on the brain!
Let’s talk chicken marinade first! You’re going to want to let your chicken breast marinade for a good couple hours. The longer the better!
I used equal parts of the items pictures above for the marinade; Sriracha, Franks Red Hot Sauce & Hawaiian Marinade. I had 3 chicken breasts to marinade, so I used approximately 4 Tablespoons of each sauce. Just make sure your chicken breasts (depending on how much you’re making) is covered evenly in the marinade.
The primary components to this recipe are the Jalapeño’s & Pineapple that you add to the Fajita mixture. The rest is really quite basic.
I prefer to use Red, Yellow or Orange peppers, but feel free to use any color pepper you like. Just don’t forget your onion. I strongly recommend Yellow Onion, which has a bit of a sweet flavor. Though, some prefer White Onion (which has a stronger “onion taste”) or Red Onion (which can be a bit on the lighter “onion taste” scale, especially once sautéd).
Time to eat!
I like to use the 10″ tortillas, specifically the “super soft” ones. And then I top the my fajitas with Tapatio Hot Sauce and Low Fat Sour Cream. I will also add a little bit of Mexican Rice as a side when I bring this for lunch to work.
Here’s a breakdown of the ingredients and instructions …
Sweet Heat Chicken Fajitas
Prep Time: 10 Min or Less Cook Time: 20-25 Min Servings: 8-10
3 Boneless/Skinless Chicken Breasts
3-4 Tbsp Sriracha
3-4 Tbsp Frank’s Red Hot Sauce
3-4 Tbsp Hawaiian Marinade
2-3 Peppers (color is your choice)
1 Medium Onion
2 Whole Jalapeno Peppers
1 1/2 Cups Diced, Fresh Pineapple
1 Tbsp Olive Oil (for sauteing)
Combining the Srirach, Frank’s Red Hot Sauce and Hawaiian Marinade together in a quart size sandwich baggie, along with your chicken breasts. Let this sit overnight or for several hours before cooking.
When you’re ready to cook, slice up your peppers and onions. Using 1 Tbsp of Olive Oil in your saute pan, add your peppers and onions and turn your stove on to medium heat.
Start to grill your chicken in what ever manner you’ve chosen to do so. Each chicken breast should need about 7 min on each side to cook. Time may vary depending on your stove or if you’re using an actual charcoal or gas grill, so checking the internal temperature of your chicken is always the best way to ensure it is safe to consume. It is recommended for chicken that the internal temp be at 165 degrees.
Your vegetables should be soft after about 10 minutes. Go ahead and add your pineapple and diced jalapeno peppers (seeds removed – unless you like it REALLY hot), turn your burner down to low and let that sit for no longer than 10 minutes. Stirring every couple of minutes.
Once your chicken is done, let it cool for a couple of minutes before cutting it up in to thin long slices.
Now serve & enjoy!!
Please let me know if you make these and what you think! Send me a message or post a comment! I would love to hear from you!
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Until next time,