2 lbs. boneless, skinless chicken breasts, cut into strips
1 Tbsp. olive oil
1 each: medium green, sweet red, and yellow pepper, julienned
1 medium onion, cut into thin wedges
2 Tbsp. fajita seasoning mix
1/4 c. water
2 Tbsp. honey
1 Tbsp. dried parsley flakes
1 tsp. garlic powder
1/2 tsp. salt
1/2 c. unsweetened pineapple chunks, drained
8 flour tortillas, warmed
1. In a large nonstick skillet, cook chicken in oil for 4-5 minutes. Add peppers and onion; cook and stir 4-5 minutes longer. In a bowl, combine the seasoning mix and water; stir in the honey, parsley, garlic powder and salt. Stir into skillet.
2. Add pineapple. Cook and stir for 1-2 minutes or until chicken juices run clear and vegetables are tender. Place chicken mixture on one side of each tortillas; fold tortillas over filling.
Yield: 8 fajitas
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