Hawaiian Chicken Fajitas

My sister and her husband Brian came into town this weekend and stayed with me while they visited his parents who were also in town from Virginia. We had a great weekend, going out to Matt's El Rancho, my sister came to my tennis match, we watched the game at the renovated Plucker's on Rio Grande (go Longhorns!), went out for beers at Lil Woodrows and brunch at Taverna. I couldn't let them stay with me for a whole weekend without cooking, so we made Hawaiian Chicken Fajitas, similar to the Hawaiian Hamburgers I've posted about in the past.


Hawaiian Chicken Fajitas

2 red peppers
1 red onion
2 tablespoons olive oil
Salt and pepper to taste
4 pounds fajita meat
1 pineapple, peeled and sliced into disks

For serving
Tortillas
Sour cream
Cheddar cheese
Sliced avocado
Pineapple teryaki glaze

Start by slicing vegetables into strips. Toss in olive oil and seasonings and place in a large sheet of heavy duty foil. Grill about 20 minutes until soft. Remove and keep covered.

Next grill chicken about 20 minutes, or until juices run clear. While chicken cooks, grill pineapple on other half of the grill, charring each side.

To prepare glaze, Simmer 6 ounces pineapple juice, 2 tablespoons brown sugar, 2 tablespoons soy sauce and orange zest about 20 minutes until reduced.

It was fun cooking with my sis and of course having the help of the boys on the grill. A great family feast!