Quickest Chicken Fajita with Mango Pineapple Salsa

Make these chicken fajita with Mango Pineapple Salsa for a quick, casual Mexican Dinner! No marinating is necessary as these fajitas are bursting with Mexican flavour from my homemade fajitas seasoning! Served in warm tortillas and paired with the sweet & sour salsa – dinner perfection!

This quick Chicken Fajita with Mango Pineapple Salsa i, in fact,t the quickest way to have a healthy, Mexican dinner on the table! No fajitas marinades, or fancy techniques BUT tons of flavour using my fajitas seasoning! Tex-Mex spiced juicy chicken loaded on tortillas and topped with an easy 3 min food processor Mango Pineapple salsa— this is as YUMMY as it gets!

Why this recipe for Chicken Fajita with Mango Pineapple Salsa works:

Do you ever feel like you’re rushed to a point where it’s hopeless to even google a quick recipe for dinner? This recipe for Chicken Fajita with Mango Pineapple Salsa might be just what you need! Pin it to your fridge door!

This quick Chicken Fajita recipe with Mango Pineapple Salsa is GENIUS because unlike other recipes—we’re skipping the fajita marinades. Instead, we’re spicing up our chicken fajita with caramelized onions, bell peppers, plenty of chilli powder (use a non-spicy version for kids), oregano, cumin and a pinch of allspice.

We’re adding plenty of cilantro, garlic and some lime slices to our chicken fajita for a boost of extra flavor.

The Mango Pineapple Salsa is whipped up in a food processor with whatever fruit you have on hand.

How to make Chicken Fajitas:

Now let’s start with the chicken, when I’m making a sauté of chicken pieces like this (or meat) I actually like slicing when the meat is 70% or so frozen. This helps me get nice thin slices with minimal effort and time. So if you’re back from work, or if you forgot to defrost the chicken a day before—not to worry, it actually works to your benefit!

Slice the chicken into strips (thickness and size of your choice) and season it with plenty of spice, minced garlic, cilantro and tiny lime slices. The same spice mix goes into the sliced onion and bell peppers.

Sauté the veggies for 5 mins first to get them soft and charred, then go in with the chicken mixture and sauté for 10 mins more while stirring over high heat. Sliced jalapeños and freshcilantros go in at the end and the chicken fajita is done!

How to make Mango Pineapple Salsa:

For the Mango Pineapple Salsa, I simply process the onion, garlic and cilantro first until they’re minced, then I add the fruit, seasonings and extra cilantro. Pulse until the salsa reached the texture you prefer (super chunky or superfine).

How to assemble and serve your Chicken Fajita:

At that point, all you need is to assemble this fabulous meal and have the Tex-Mex chicken fajita experience on your couch or dining table!

Chicken Fajita with Mango Pineapple Salsa can be served up as fajitas, or loaded into tortillas, wraps, tacos, or pressed into quesadillas with some cheddar or Monterey cheeses.

I love pairing some chopped kale (yes again, kale!) with the chicken fajitas, because I love the contrast of flavors with the sweet mango pineapple salsa and spicy fajita-seasoned chicken! I also love layering the sweet salsa,  so I spread it under the chicken, on top of the chicken, on top of the quesadillas.. everywhere! Totally optional, but why not?

Chicken Fajita with Mango Pineapple Salsa makes for a great party dish and absolutely DELICIOUS weeknight dinner! Enjoy 🙂

Tips for success:

• Make the Salsa all mango or all pineapple, papaya, peach or simply the greatest of classic salsas: this restaurant style Mexican salsa .
• I add a teaspoon of honey to my fruit salsa because I prefer it a bit on the sweet side. It’s optional, and if you feel the fruit is super ripe then skip it all together.
• Feel free to jazz up this chicken fajita recipe with guacamole, sour cream, hot sauce, cheese sauce or any topping you prefer!

5 from 4 votes

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Quickest Chicken Fajita with Mango Pineapple Salsa

Make these chicken fajita with Mango Pineapple Salsa for a quick, casual Mexican Dinner! No marinating is necessary as these fajitas are bursting with Mexican flavour from my homemade fajitas seasoning! Served in warm tortillas and paired with the sweet & sour salsa - dinner perfection!

Course Main Course

Cuisine American, Mexican, TexMex

Keyword chicken with salsa, mango pineapple salsa, quick chicken fajitas

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 395 kcal

Author Mahy

Ingredients

For the chicken:

• 1 tablespoon oil (any type)
• 2 lbs chicken breasts , cut into strips (your desired size)
• 2 teaspoons chili spice (as hot or mild as your prefer)
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/4 teaspoon allspice
• 1/2 teaspoon salt (more or less to taste)
• 1/2 teaspoon black pepper
• 2 garlic cloves minced
• 1/2 teaspoon minced lime slices (or zest of 1 lemon)
• 2 tablespoons minced cilantro stalks

For the Veggies:

• 1 tablespoon oil (any type)
• 1 large onion thinly sliced
• 1 red bell pepper , thinly sliced
• 1 orange bell pepper thinly sliced
• 1/2 cup sliced mushrooms (optional)
• pinch of salt
• 1/8 teaspoon each of oregano and chili spice
• pinch of cumin and all allspice
• 1 teaspoon minced cilantro stalks

For the Salsa:

• 3 scallions
• 1 small garlic clove
• 1/2 jalapeno deseeded (more or less to taste)
• 2 tablespoons cilantro leaves
• 1 lime juiced
• 1/3 cup chopped mango
• 1/3 cup chopped pineapple
• 1/8 teaspoon chili spice
• pinch of salt
• 1 teaspoon honey (optional unless the fruit is very ripe)
• 1 teaspoon olive oil

For assembly:

• 1 jalapeno minced
• 2 tablespoons fresh cilantro leaves , chopped
• 1/2 cup fresh kale , chopped
• Tortillas
• Cheddar , Monterey cheese
• cheese sauce
• sliced avocados
• sour cream

Instructions

1. Preheat a cast iron or non stick skillet over medium high heat and add in the oil. Toss the chicken ingredients together (minus the oil) and set aside. Toss the sliced veggies ingredients together (minus the oil) and start sautéing them in the hot oil. Keep mixing for about 3-5 mins until the veggies are tender and start to char.
2. Turn up the heat to high and bring the veggies to the sides of the skillet. Add in the oil for the chicken in the middle of the skillet. Then add the chicken ingredients and keep sautéing. The chicken should take anywhere from 8-12 mins (depending on the size and thickness).
3. Once chicken is done, turn off the heat, add in the sliced jalapeños (optional) and chopped cilantro then tent the mixture slightly with some foil.
4. Prepare the salsa while the chicken cools down a little. Pule the scallion, garlic, cilantro and jalapeños (optional) until they’re minced. Then add in the remaining salsa ingredients and start pulsing gradually until your reach the desired salsa consistency. (don’t process the salsa, keep pulsing only to avoid it being too mushy).
5. To serve, scatter some kale on a tortilla, tops with some salsa, the chicken, more salsa, sliced avocados (and add in topping you prefer) and enjoy. To make quesadillas, add just one small layer of salsa, and add in some shredded cheese.
6. Press the quesadillas in a panini press until the cheese melts. Cut up the quesadillas and top with salsa.

Recipe Notes

• Make the Salsa all mango or all pineapple, papaya, peach or simply the greatest of classic salsas: this restaurant style Mexican salsa .
• I add a teaspoon of honey to my fruit salsa because I prefer it a bit on the sweet side. It’s optional, and if you feel the fruit is super ripe then skip it all together.
• Feel free to jazz up this chicken fajita recipe with guacamole, sour cream, hot sauce, cheese sauce or any topping you prefer!

Nutrition Facts

Quickest Chicken Fajita with Mango Pineapple Salsa

Amount Per Serving (1 serving fajitas)

Calories 395 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Cholesterol 145mg48%

Sodium 561mg24%

Potassium 1145mg33%

Carbohydrates 15g5%

Fiber 3g13%

Sugar 9g10%

Protein 50g100%

Vitamin A 2740IU55%

Vitamin C 101.2mg123%

Calcium 30mg3%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

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