Ingredients

• 8 , 6 inch
• 1 pound skinless , boneless chicken breast halves - cut into strips
• 2 small red bell peppers , cut into strips
• 2 teaspoons Jamaican jerk seasoning
• 0.13 teaspoons ground black pepper
• cooking spray
• 4 slices canned pineapple , chopped
• 1 tablespoon vegetable oil
• chopped fresh cilantro
• lime wedges

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Wrap tortillas in aluminum foil and heat in the oven.
2. 2 Combine chicken, bell peppers, jerk seasoning, and pepper in a large bowl; set aside.
3. 3 Heat a large skillet over medium-high heat, and coat with cooking spray. Add pineapple and cook until brown, 4 to 6 minutes. Remove pineapple from the pan and set aside.
4. 4 Return the skillet to the stovetop and heat vegetable oil. Add chicken and bell peppers; cook and stir until chicken is no longer pink, about 6 minutes.
5. 5 Stir in cooked pineapple. Serve fajita mixture in warmed tortillas garnished with cilantro and a squeeze of lime.

Nutrition per serving