Our chicken has been marinated with Bahamian Chicken blend- the Caribbean inspired blend that has us departing from the familiar cumin in Tex-Mex cuisine. While herby- thyme and white pepper are both subtle flavors that add nuance rather than POW!  it also has a punch of heat: Scotch Bonnet flakes are hot, but also fruity in a way that complements our pineapple that we’re going to be caramelizing later.

To go with your chicken, there are sautéed peppers and onions cut into similar sized strips, and chunks of pineapple. Just before your vegetables are totally finished, add your now sliced chicken so that it could get a little bit of a sear and absorb some of the flavor and juice of our veggies and pineapple. Once your fajitas are done, serve them with some sour cream and our Tropical Mango Salsa.  If you’re worried about the heat of your Bahamian Chicken blend, the creaminess of the sour cream and the cucumbers in our salsa will help to tamper the heat a bit and cool off your taste buds.