Hawaiian Fajitas Recipes
HAWAIIAN CHICKEN FAJITAS
Make and share this Hawaiian Chicken Fajitas recipe from Food.com.
Provided by Diana Adcock
Categories Chicken Breast
Time 8h30m
Yield 8 tortillas, 4 serving(s)
Number Of Ingredients 18
Steps:
- In-between wax paper lightly pound chicken until uniform in thickness.
- In a small saucepan mix together the tamari, unsweetened pineapple juice, sesame oil, brown sugar, red pepper flakes, grated ginger and garlic.
- Bring to a quick boil, reduce heat and simmer for 3 to 5 minutes, or until sugar dissolves.
- Remove from heat and let cool.
- Place chicken in a freezer bag and add marinade.
- Marinate at least 8 hours.
- Prep Grill.
- While grill is heating up whisk together in a medium bowl the wasabi paste, honey, mayo, sour cream, pineapple juice, cilantro, salt and pepper.
- Grill the chicken and pineapple slices until done, about 30 minutes.
- Quickly heat the flour tortillas on the grill.
- To assemble:.
- Slice chicken and pineapple.
- Place a small bed of greens on each tortilla, followed by the chicken and pineapple. Drizzle the wasabi cream evenly over each and chow down!
Nutrition Facts : Calories 1286, Fat 34.7, SaturatedFat 7.8, Cholesterol 80, Sodium 3765.8, Carbohydrate 193.8, Fiber 9.7, Sugar 67.2, Protein 51.6
SLOW COOKER FAJITAS
"I love fajitas like they serve in Mexican restaurants, but when I prepared them at home, the meat was always chewy," explains Katie Urso of Seneca, Illinois. "Then I tried this recipe in my slow cooker, and my husband and I savored every last bite. Fresh cilantro gives these fajitas the extra punch that makes them taste truly authentic."
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low until meat is tender, 8-10 hours., Using a slotted spoon, place about 3/4 cup meat mixture down the center of each tortilla. Top with salsa, cheese and cilantro; roll up.
Nutrition Facts : Calories 335 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 564mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN PINEAPPLE FAJITAS
Pineapple brings a sweet and sassy flavor to this chicken fajita dish, we love it, have it a lot in the summer.
Provided by SHERRYLYNN2
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Wrap the tortillas in aluminum foil and heat in the oven.
- Combine the chicken, bell pepper, jerk seasoning, and pepper in a large bowl, set aside. Heat a large skillet over medium-high heat, and coat with cooking spray. Add the pineapple and cook until brown, about 4 to 6 minutes. Remove the pineapple from the pan and set aside.
- Return the skillet to the stove and heat the vegetable oil. Add the chicken and peppers; cook and stir until the chicken is no longer pink, about 6 minutes. Stir in the cooked pineapple. Serve in the warmed tortillas and garnish with cilantro and a squeeze of lime.
Nutrition Facts : Calories 410.3 calories, Carbohydrate 46.3 g, Cholesterol 65.9 mg, Fat 10 g, Fiber 3.8 g, Protein 32.2 g, SaturatedFat 2.1 g, Sodium 709.3 mg, Sugar 11.7 g
CHICKEN FAJITA SLIDERS IN 15 MINUTES OR LESS RECIPE BY TASTY
Here's what you need: onion, red bell pepper, garlic, vegetable oil, rotisserie chicken, taco seasoning, lime, water, butter, garlic, dinner roll, mexican blend cheese
Provided by Becca Park
Categories Lunch
Time 30m
Yield 12 sliders
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a large skillet.
- Thinly slice onion, red bell pepper, and 1 garlic clove.
- In heated skillet, saute onion, peppers, and garlic on medium-high. Cook for 4-5 minutes until onions are slightly translucent and tender.
- Stir in the chicken, taco seasoning, and a squeeze of lime. Mix together well. Remove skillet from heat and set aside.
- Microwave butter for 20 seconds, or until fully melted. Mix in minced garlic.
- Preheat oven to 425ºF (220ºC).
- Cut the dinner rolls in half and place the bottom layer on a parchment paper lined cookie sheet.
- Sprinkle a thick layer of cheese on top of the rolls. Then scoop a layer of the chicken fajita mixture on top. Finally, sprinkle another layer of cheese.
- Place on the dinner roll tops and brush them with the butter and garlic mixture.
- Bake sliders for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 162 calories, Carbohydrate 3 grams, Fat 10 grams, Fiber 0 grams, Protein 12 grams, Sugar 1 gram
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- Place the chicken in a baking dish or resealable bag. Place the peppers, onions, pineapple and papaya in another dish or bag.
- In a large bowl, whisk together the pineapple juice, oil, lime juice, sugar, worcestershire sauce, lime juice, cumin, both chili powders, smoked paprika, salt, pepper and garlic cloves. Pour half of the mixture over the chicken and the other half over the peppers/onions, tossing well to coat. Cover both dishes and refrigerate for at least 30 minutes – or even few hours or overnight. Toss the chicken and peppers every so often to coat in the marinade if you can. If not, no biggie!
- When it comes time to cook, you can grill them using this method. Or, to cook indoors, heat a skillet over medium high heat. Add 1/2 or 1/3 of the batch of peppers and fruit to the skillet (I do it in 2-3 batches) and cook until softened and ever charred and caramely. Remove and place them on a place (I cover with foil to keep it warm as I go!) and repeat.
- While the veg/fruit is cooking, heat the broiler in your oven to high. Place the chicken on a baking sheet and stick it directly under the broiler. Broil for 7 to 8 minutes, then flip and broil for 7 to 8 minutes more. Remove the chicken and shred it – I do this easily by using my stand mixer! You can also slice it or shred it with forks, but using the mixer keeps it hot and makes shredding easy, even if it’s one more bowl to wash.
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2019-05-02 FAJITAS 1½ lbs Chicken Breast 1 medium Red Onion sliced 1 medium Red Bell Pepper seeded and sliced 2 cups Pineapple 8 small Flour …
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- Marinade: Arrange the Chicken Breast is a shallow dish. Whisk all the ingredients for the marinade together in a small bowl and pour on top of the chicken. Cover and let marinate in the refrigerator for 4 to 6 hours, or a minimum of 30 minutes at room temperature.
- Chicken: Set a large cast-iron skillet or nonstick skillet over high heat and allow the pan to heat for several minutes. Add 1 teaspoon of oil and place the Chicken Breast into the skillet, cooking on each side for 3 to 5 minutes, or longer depending on the thickness of the chicken. Before flipping the meat to the other side to cook pour in the marinade. Remove chicken and set aside to slice once slightly cooled.
- Fruit and Veggies: Scrape the browned bits off the bottom of the pan or clean completely and return to the high heat and add an additional teaspoon of oil. Place the Red Onion, Red Bell Pepper, and sliced Pineapple into the heated skillet and cook for about 3 minutes tossing as necessary. Don't overcook the fruit and veggies to avoid them becoming mushy.
- Tortillas: In a clean nonstick skillet, while the chicken and veggies mixture is cooking heat the Tortillas on each side over high heat.
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