Juicy chicken, sweet pineapple, and vibrant peppers roasted on a single pan for easy, tasty meals.
# What You'll Need:
→ Protein & Fruit
01 - 1.5 pounds boneless, skinless chicken breasts, sliced into thin strips
02 - 1.5 cups fresh pineapple, cut into 1-inch chunks
→ Vegetables
03 - 3 bell peppers (red, yellow, green), sliced
04 - 1 large red onion, sliced
→ Marinade & Seasonings
05 - 3 tablespoons olive oil
06 - 1.5 teaspoons chili powder
07 - 1 teaspoon ground cumin
08 - 0.5 teaspoon smoked paprika
09 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon onion powder
11 - 0.5 teaspoon dried oregano
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper
14 - Juice of 1 lime
→ To Serve
15 - 8 small flour or corn tortillas, gluten-free optional
16 - Fresh cilantro, chopped
17 - Lime wedges
# How to Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lime juice until fully combined.
03 - Add chicken strips to the marinade and toss to coat evenly. Add bell peppers, red onion, and pineapple chunks; toss again until all components are thoroughly coated.
04 - Spread the marinated mixture in a single layer on the prepared sheet pan, distributing ingredients evenly.
05 - Roast for 22 to 25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender with caramelized edges.
06 - Heat tortillas according to package instructions while the sheet pan finishes roasting.
07 - Place the chicken, pineapple, and roasted vegetables into warmed tortillas. Top each with fresh cilantro and a squeeze of lime juice. Serve immediately.
