Vegetarian Gluten Free Pineapple-Chile Chicken Fajitas
Total time1 hr 10 min
Prep time20 min
Cook time20 min
4.9(6)
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Learn more →Ingredients
4 servings
For the marinade and chicken
- 1.5 lb boneless, skinless chicken breasts or thighs, sliced into ½-inch strips
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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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