Sheet-Pan Pineapple Chicken Fajitas

tasteofhome.com

Cottonwoodlady

2 tablespoons coconut oil, melted

3 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon garlic powder

¾ teaspoon kosher salt

1-½ pounds chicken tenderloins, halved lengthwise

1 large red or sweet onion, halved and sliced (about 2 cups)

1 large sweet red pepper, cut into ½-inch strips

1 large green pepper, cut into ½-inch strips

1 tablespoon minced seeded jalapeno pepper

2 cans (8 ounces each) unsweetened pineapple tidbits, drained

2 tablespoons honey

2 tablespoons lime juice

12 corn tortillas (6 inches), warmed

Optional toppings: pico de gallo, sour cream, shredded Mexican cheese blend and sliced avocado

Lime wedges, optional

Directions at tasteofhome.com

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