Sheet-Pan Pineapple Chicken Fajitas

Name: Sheet-Pan Pineapple Chicken Fajitas
Ingredients: 2 tablespoons coconut oil, melted; 3 teaspoons chili powder; 2 teaspoons ground cumin; 1 teaspoon garlic powder; 3/4 teaspoon kosher salt; 1-1/2 pounds chicken tenderloins, halved lengthwise; 1 large red or sweet onion, halved and sliced (about 2 cups); 1 large sweet red pepper, cut into 1/2-inch strips; 1 large green pepper, cut into 1/2-inch strips; 1 tablespoon minced seeded jalapeno pepper; 2 cans (8 ounces each) unsweetened pineapple tidbits, drained; 2 tablespoons honey; 2 tablespoons lime juice; 12 corn tortillas (6 inches), warmed; Optional toppings: Pico de gallo, sour cream, shredded Mexican cheese blend and sliced avocado; Lime wedges, optional

"I combined chicken and pineapple for a different flavor on our fajitas. It's more on the sweet side but my family loved them! —Nancy Heishman, Las Vegas, Nevada..."

INGREDIENTS

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2 tablespoons coconut oil, melted

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3 teaspoons chili powder

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2 teaspoons ground cumin

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1 teaspoon garlic powder

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3/4 teaspoon kosher salt

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1-1/2 pounds chicken tenderloins, halved lengthwise

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1 large red or sweet onion, halved and sliced (about 2 cups)

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1 large sweet red pepper, cut into 1/2-inch strips

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1 large green pepper, cut into 1/2-inch strips

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1 tablespoon minced seeded jalapeno pepper

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2 cans (8 ounces each) unsweetened pineapple tidbits, drained

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2 tablespoons honey

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2 tablespoons lime juice

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12 corn tortillas (6 inches), warmed

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Optional toppings: Pico de gallo, sour cream, shredded Mexican cheese blend and sliced avocado

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Lime wedges, optional

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