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.
1 Lb Boneless, skinless chicken breast
1 Medium red onion, sliced
2 Bell peppers, sliced (any color you choose)
1 cup Fresh pineapple chunks
Tortillas for serving
Olive oil for cooking
1 Tbsp Bahamian Chicken
1/3 Cup fresh lime juice
1 Tbsp olive oil
For the Fajitas
For the Marinade
Combine Bahamian Chicken, lime juice, and olive oil and mix well. Add chicken breasts. Cover and refrigerate up to 30 minutes.
Heat your griddle, or grill to medium- high. Cook chicken breasts, along with marinade about 7 minutes per side or until done. Set aside.
Add a splash of olive oil to the griddle. Cook onions, peppers, and pineapple until browned and softened. Slice chicken as desired and add to griddle to heat through.
Serve with Tropical Mango Salsa, sour cream, and avocado slices and fresh tortillas.