Sheet Pan Pineapple Chicken Fajitas

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Sheet Pan Pineapple Chicken Fajitas Top View

This Sheet Pan Pineapple Chicken Fajitas recipe is a perfect weeknight dinner that’s healthy, delicious and made all on one pan in under 30 minutes! Perfect for meal prep too!

You’ve heard the never ending debate, right? Does pineapple belong in pizza? Well, I’m here to shake things up even more! So, does pineapple belong in fajitas?

Obviously, my answer is, yes! I’m team #pineapplegoesonpizza and #pineapplefajitas.

Even if you are not a fan of pineapple on pizza, you should give these sheet pan pineapple chicken fajitas a try! They are absolutely delicious! Due to the pineapple and BBQ sauce, it gives the chicken fajitas a sweet and sour vibe. Such a fun tropical twist on the original!

Because this is made on one sheet pan, clean up is quick. Plus, it can be prepared in advance for healthy lunches or dinners throughout the week.

Sheet Pan Pineapple Chicken Fajitas Equipment

Sheet Pan Pineapple Chicken Fajitas Uncooked

As the recipe name suggests, equipment needed for this recipe is minimal. I recommend the following:

For this recipe, I used one half-sized baking sheet (13 x 18 x 1 inch). These pans have so many uses! For example, I use them for wings, nachos, taquitos, and marinara sauce.

Sheet Pan Pineapple Chicken Fajitas Ingredients and Prep

Fajita Ingredients

For these fajitas, you’ll need the following:

  • Chicken Breasts (or other meat)
  • Bell Peppers (green, yellow, red, or orange)
  • Onion (yellow or white)
  • Pineapple (canned or fresh)
  • BBQ Sauce
  • Paprika
  • Garlic Powder
  • Tajin Clasico Seasoning (or other chili lime seasoning)
  • Salt and Pepper

Other meats like beef, pork, or shrimp can be used too. Although, I prefer to use chicken breasts because it fully cooks at the same time as the other ingredients. Depending on which type of meat you use, you may need to adjust cooking times. Also note, shrimp will be delicious, but it may not last as long if making this for meal prep.

The barbecue sauce will influence the final flavor of the dish. When testing this recipe, I used Kraft’s Sweet Honey Barbecue Sauce, and I loved the flavor. Some other good options to try are Sweet Baby Rays Barbecue Sauce, Stubb’s Original Bar-B-Q Sauce, or G Hughes Sugar Free Sweet & Spicy BBQ Sauce. Use your favorite BBQ sauce!

A unique ingredient in this recipe is Tajin Clasico Seasoning. You can find it near the fresh produce or by the Mexican spices. Another alternative would be Trader Joe’s Chili Lime Seasoning. This type of seasoning provides an acidic and slightly smoky flavor to the dish. If you cannot find either of these seasonings, substitute 1 tsp chili powder and 2 tsp lime juice.

Chicken Fajitas Preparation

Sheet Pan Pineapple Chicken Fajitas Close Up

The hardest part of this recipe is chopping the veggies and the chicken. Other than that, everything is dumped on a baking sheet. Then, it’s cooked in the oven.

First, preheat oven to 400 degrees. Next, lightly spray a half-sized baking sheet with cooking spray.

Using a cutting board and knife, chop the peppers into 1″ pieces, the onions into 1/2″ pieces, and the chicken into 1″ pieces. Add the chicken, peppers, onions, and pineapple onto the prepared sheet pan.

TIP: By cutting the meat and vegetables into about the same sizes, this allows everything to cook at the same rate. I chop the onions smaller, so they are not as crunchy.

In a small bowl, mix together the the salt, pepper, garlic powder, paprika, and Tajin. Then, sprinkle the spices over the chicken and vegetables, and toss everything together to evenly distribute the spices.

Bake the mixture for 12 minutes. Remove the sheet pan from the oven, and add the barbecue sauce and toss everything to evenly distribute the sauce. Finally, return the sheet pan to the oven, and continue to bake until the chicken is fully cooked through (about 10 minutes).

Following cooking, serve on a warm tortilla. Equally delicious, serve the pineapple chicken fajita mixture as bowl meal on top of rice. Or eat it as is with a side of lime, sour cream, and shredded cheese.

Store leftovers in an airtight container in the fridge for up to 5 days. 

Want more One Pot / One Pan Dinners?

Since I love them so much, I have lots of one pot / one pan dinner recipes. Moreover, I’m always adding more too! Specifically, find my Instant Pot recipes here, and my quick and easy slow cooker recipes here!

Or if you are looking for meal prep recipe ideas, click here.

After you try them, I’d love to know if you are also on team #pineapplefajitas. 😉

BE SURE TO SAVE THIS Sheet Pan Pineapple Chicken Fajitas RECIPE FOR LATER ON FACEBOOKINSTAGRAM, OR PINTEREST OR YOUR OTHER FAVORITE SOCIAL MEDIA SITE! I WOULD BE SO APPRECIATIVE IF YOU WOULD RATE THE RECIPE IF YOU LOVE IT AS MUCH AS I DO. THANK YOU FOR READING!

Sheet Pan Pineapple Chicken Fajitas

This Sheet Pan Pineapple Chicken Fajitas recipe is a perfect weeknight dinner that’s healthy, delicious and made all on one pan in under 30 minutes! Perfect for meal prep too!

Course Main Course
Cuisine American, Mexican
Keyword Dairy-Free, Meal Prep
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 6
Calories 212kcal
Author Clean Fingers Laynie

Ingredients

  • 1 1/2 lbs Chicken Breast Boneless, Skinless
  • 3 large Bell Peppers
  • 1 small Yellow Onion
  • 20 oz Pineapple Canned, Drained
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Paprika
  • 1/4 tsp Garlic Powder
  • 1 tsp Tajin Clasico*
  • 4 Tbsp BBQ Sauce
  • Cooking Spray

Instructions

  • Preheat oven to 400 degrees. Spray half-sized baking sheet (13 x 18 x 1 inch) with cooking spray.
  • Using a cutting board and knife, chop the peppers into 1" pieces, the onions into 1/2" pieces, and the chicken into 1" pieces. Add the chicken, peppers, onions, and pineapple onto the prepared sheet pan.
  • In a small bowl, mix together the the salt, pepper, garlic powder, paprika, and Tajin. Sprinkle the spices over the chicken and vegetables, and toss everything together to evenly distribute the spices.
  • Bake the mixture for 12 minutes. Remove the sheet pan from the oven, and add the barbecue sauce and toss everything to evenly distribute the sauce. Return the sheet pan to the oven, and continue to bake until the chicken is fully cooked through (about 10 minutes).

Notes

Estimated Nutrition (per serving):  Calories 212, Fat 3 g, Carbohydrate 25 g, Dietary Fiberg, Protein 25 g, Sodium 593 mg
*Can also substitute 1 tsp chili powder and 2 tsp lime juice. 
 
 

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