Gut Friendly Gluten Free Pineapple-Chile Chicken Fajitas

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Gut Friendly Gluten Free Pineapple-Chile Chicken Fajitas

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!