• 8servings
  • 10minutes
  • 410calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C
MineralsZinc, Copper, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 (6 inch) flour tortillas

  2. 1 pound skinless, boneless chicken breast halves - cut into strips

  3. 2 small red bell peppers, cut into strips

  4. 2 teaspoons Jamaican jerk seasoning

  5. 1/8 teaspoon ground black pepper

  6. 4 slices canned pineapple, chopped

  7. 1 tablespoon vegetable oil

  8. chopped fresh cilantro

  9. lime wedges

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 350 degrees F (175 degrees C). Wrap the tortillas in aluminum foil and heat in the oven.

  2. 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.

  3. 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.


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