Chicken Pineapple Sheet Pan Fajitas (Printable)

Juicy chicken, pineapple, and colorful bell peppers roasted together for a flavorful Tex-Mex dish.

# What You'll Need:

→ Protein & Fruit

01 - 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
02 - 1.5 cups fresh pineapple, cut into 1-inch chunks

→ Vegetables

03 - 3 bell peppers (red, yellow, green), sliced
04 - 1 large red onion, sliced

→ Marinade & Seasonings

05 - 3 tablespoons olive oil
06 - 1.5 teaspoons chili powder
07 - 1 teaspoon ground cumin
08 - 0.5 teaspoon smoked paprika
09 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon onion powder
11 - 0.5 teaspoon dried oregano
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper
14 - Juice of 1 lime

→ To Serve

15 - 8 small flour or corn tortillas
16 - Fresh cilantro, chopped
17 - Lime wedges

# How To Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lime juice.
03 - Add chicken strips to the marinade and toss to coat. Add bell peppers, red onion, and pineapple chunks; toss again until evenly coated.
04 - Spread the mixture in a single layer on the prepared sheet pan.
05 - Roast for 22 to 25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender with caramelized edges.
06 - Warm tortillas according to package instructions.
07 - Serve the chicken, pineapple, and vegetables in tortillas. Top with fresh cilantro and a squeeze of lime.

# Expert Advice:

01 -
  • Everything cooks together on a single sheet, which means cleanup is practically nonexistent and you're not standing over a hot stove juggling five pans.
  • The pineapple caramelizes just enough to give you that unexpected sweet moment against the smoky spice, making it feel fancier than the effort it actually takes.
  • It's naturally gluten-free if you swap the tortillas, and honestly, most people won't even notice or care what you serve it in.
02 -
  • Don't skip the halfway stir—I learned this the expensive way when I left a batch untouched and half of it burned while the other half stayed pale and sad.
  • The pineapple is your timing indicator; when it's deep caramel at the edges, everything else is done, so watch for that visual cue instead of just trusting the clock.
03 -
  • Cut your chicken slightly thinner than you think you need—a quarter-inch strips cook in exactly the time the vegetables need to caramelize, so you're not babysitting or worrying about anything being overdone.
  • Don't be shy with the lime juice; it's the thing that makes someone say this tastes like a restaurant, not just a weeknight dinner.
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