Hawaiian Fajitas Recipes

Steps:

• Preheat oven to 425°. In a large bowl, mix first 5 ingredients; stir in chicken. Add onion, peppers, pineapple, honey and lime juice; toss to combine. Spread evenly in 2 greased 15x10x1-in. baking pans., Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler., Broil chicken mixture, 1 pan at a time, 3-4 in. from heat until vegetables are lightly browned and chicken is no longer pink, 3-5 minutes. Serve in tortillas, with toppings and lime wedges as desired.

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.

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.

Steps:

• 1. Slice steaks thinly. Marinate steaks slices in the pineapple juice, pineapple chunks, worc. sauce, parsley & garlic overnight. ( the acidity helps tenderize the meat & soak up the flavors overnight)
• 2. Slice peppers & pineapple thinly, add mushrooms. Cook on med heat until tender.
• 3. Cook steaks strips in a wok on 350 (or any large skillet) until done.
• 4. Serve on tortillas with lettuce, shredded cheese, sour cream, salsa & Franks red hot sauce (or any hot sauce of your choice)

Steps:

• 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 small bowl, combine seasoning mix and water; stir in the honey, parsley, garlic powder and salt. Stir into skillet. Add pineapple. Cook and stir for 1-2 minutes or until chicken is no longer pink and vegetables are tender. , Place chicken mixture on one side of each tortilla; fold tortillas over filling.

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!