Sizzling Fajitas
From janedeere 14 years ago
- 15 minutes to make
- Serves 6
Sizzling Fajitas - A few unusual ingredients give these fajitas a sweet and spicy kick!
Ingredients
- 1 can (46 oz) pineapple juice shopping list
- 1 bottle (10 oz ) soy sauce shopping list
- 1 cup sweet chili sauce (found with Asian ingredients) 2 limes, squeezed for juice shopping list
- 2 gallon size Ziploc bags shopping list
- 2 lbs skirt steak shopping list
- 4-6 boneless, skinless chicken breasts shopping list
- 4 large onions, sliced thin shopping list
- 4 large bell peppers, seeded & sliced thin shopping list
- ½ teaspoon salt shopping list
- 1 teaspoon pepper shopping list
How to make it
- Combine pineapple juice, soy sauce, lime juice and sweet chili sauce. Whisk to combine; set aside.
- Place skirt steak in one Ziploc bag and chicken breasts in the other. Pour half of the marinade into each bag and seal tightly and place bags on a large baking sheet (in case of leaking the pan will catch the drips) and refrigerate severl hours or overnight.
- Grill to desired doneness. I like to grill my steak for about 6 to 7 minutes on each side over a high grill. For the chicken, I usually grill for 7 to 8 minutes on each side, depending on the thickness. Right after grilling, transfer meat to a clean baking sheet and cover loosely with foil and allow meat to rest for 10 minutes before slicing.
- Slice meat against the grain and serve with warm tortillas, fresh pico de gallo, guacamole, sour cream and the grilled onions and peppers.
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