Gluten Free Pineapple-Chile Chicken Fajitas

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Gluten Free Pineapple-Chile Chicken Fajitas

Sweet, smoky, and just a little fiery, these fajitas bring serious weeknight energy with a tropical twist that makes them feel anything but ordinary. The marinade does the heavy lifting — pineapple juice tenderizes the chicken while chipotle peppers and adobo sauce build that deep, smoky heat you want in a great fajita. Tamari steps in for soy sauce here, keeping the whole dish wheat-free without sacrificing any of that savory, umami depth. Cooking the chicken in a screaming-hot cast iron skillet gives you those gorgeous, restaurant-style sear marks and a caramelized crust that's hard to beat at home. The pineapple chunks go straight into the pan at the end, picking up a little char that balances the heat beautifully. Wrapped up in warm gluten free tortillas with a squeeze of lime and a handful of fresh cilantro, this one serves four and disappears fast.

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Ingredients

4 servings

For the marinade and chicken

1.5 lb boneless, skinless chicken breasts or thighs, sliced into ½-inch strips
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ cup pineapple juice (from fresh or canned pineapple)
3 tbsp tamari
2 tbsp olive oil, divided
2 chipotle peppers in adobo sauce, minced
1 tbsp adobo sauce (from the chipotle can)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp salt

For the vegetables

1 cup fresh pineapple, cut into ½-inch chunks
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 medium white onion, halved and sliced into half-moons
½ tsp salt

For serving

8 gluten free tortillas, warmed
¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a large mixing bowl, whisk together the pineapple juice, tamari, 1 tbsp of the olive oil, minced chipotle peppers, adobo sauce, cumin, smoked paprika, and 1/2 tsp salt until combined. Add the chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes.
2
Remove the chicken from the marinade, letting any excess drip off. Discard the used marinade.

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