Ingredients
2 tablespoons coconut oil, melted
3 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1-1/2 pounds chicken tenderloins, halved lengthwise
1 large red or sweet onion, halved and sliced (about 2 cups)
1 large sweet red pepper, cut into 1/2-inch strips
1 large green pepper, cut into 1/2-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
1. Preheat oven to 425°. In a large bowl, mix first five ingredients; stir in chicken. Add onion, peppers, pineapple, honey and lime juice; toss to combine. Spread evenly in two greased 15x10x1-in. pans.
2. Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler.
3. Broil chicken mixture, one pan at a time, 3-4 in. from heat until vegetables are lightly browned and chicken is no longer pink, 3-5 minutes. Serve in tortillas, with toppings and lime wedges as desired.
Yield: 6 servings
Test Kitchen Tips
1. If you love pineapple, add even more as a topping or serve with a fruit salsa like peach or pineapple salsa.
2. If you don’t have coconut oil on hand, substitute with canola or vegetable oil.
