Hawaiian Fajitas Recipes

CHICKEN PINEAPPLE FAJITAS

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.

MEXICAN STEAK FAJITAS

Steps:

• In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.

FLAVORFUL CHICKEN FAJITAS

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

STEAK FAJITAS

Steps:

• Stir together the sugar, chili powder, cumin, garlic powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl to make the dry rub for the steak.
• Put the steak on a parchment-lined baking sheet. Rub both sides generously with the spice rub. Allow the steak to come up to room temperature for about 30 minutes. Meanwhile, prepare the vegetables.
• Place a grill pan over medium-high heat and allow the pan to heat for 5 minutes.
• Put the bell peppers and onions in a large mixing bowl. Drizzle with the olive oil. Sprinkle generously with salt and pepper. Spread the vegetables out over the hot grill pan. Cook, tossing occasionally, until caramelized and softened, 8 to 10 minutes. Put the grilled vegetables on a serving platter and tent with aluminum foil to keep warm.
• To cook the steak, brush the hot grill pan with the vegetable oil. Place the steak on the grill and cook for 3 minutes. Flip the steak over and cook for another 3 minutes. Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
• Slice the steak into thin strips, against the grain of the meat. Layer the steak over the warm vegetables and sprinkle with the cilantro leaves. Serve with shredded iceberg lettuce, sour cream and warm tortillas.

PINEAPPLE CHICKEN FAJITAS

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.

HAWAIIAN CHICKEN FAJITAS

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!

HAWAIIAN FAJITAS

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)