Ingredients
For the Marinade:
1/2 cup (65 ml) Lime Juice
1/4 cup (65 ml) Pineapple Juice
2 tbsp Olive Oil
2 Garlic Cloves, minced
1 tsp Cumin Powder
1 tsp Ground Coriander
1 tsp Smoked Paprika
Pinch of Cayenne Pepper
1 tsp Salt
1/2 tsp Black Pepper

For the Fajitas:
700g (1.2 lb) Skinless, boneless Chicken Thighs (4 pieces), tenderloins or 2 Large Chicken Breasts, halved horizontally
2 tbsp Olive Oil
3 Bell Peppers (red, yellow, or green), deseeded and sliced
1 Red onion, thickly sliced

For Serving:
Avocado, sliced
Lime Wedges
Sour Cream
Tortillas

Instructions
1. Marinate the Chicken: In a large bowl, whisk together the lime juice, pineapple juice, olive oil, minced garlic, cumin powder, coriander, smoked paprika, cayenne pepper, salt, and black pepper to create the marinade. Add the chicken and toss to coat evenly. Cover the bowl and marinate the chicken in the fridge for at least 1 hour, or up to 24 hours for deeper flavour.

2. Prepare for Sizzling: Preheat two large skillets over high heat, if possible, to ensure everything is cooked around the same time.

3. Cook the Chicken: Heat the remaining 1 tbsp of olive oil in one pan over medium-high heat. Add the marinated chicken pieces and cook for 3-4 minutes per side, or until caramelized and cooked through.

4. Char the Veggies: While the chicken is cooking, heat 1 tbsp of olive oil in one skillet over high heat. Add the sliced bell peppers and onions in a single layer, avoiding overcrowding the pan and this will stop the veggies from charring. Allow the veggies to cook, tossing occasionally then spreading across the pan to ensure an even char.

5. Once cooked, transfer the vegetables to a platter and repeat the process with any remaining vegetables.

6. Rest and Slice: Transfer the cooked chicken to a plate, cover it loosely with foil, and let it rest for 3 minutes. Once rested, slice the chicken into thin strips.

8. Add the marinade juices to the pan and simmer until thickened. Either add the sliced chicken back to the pan, toss and allow it to develop some additional char, or simply pour the marinade over the chicken slices.

7. Warm the Tortillas: Warm tortillas per package instructions.

8. Assemble: Spread the charred peppers and onions onto a warmed tortilla. Top with sliced chicken, sour cream, avo and fresh lime juice.

Enjoy!