THIS IS A GUEST BLOG ENTRY FROM MEGAN -- WENT TO HER HOUSE FOR DINNER ON SATURDAY AND THIS IS WHAT WE COOKED. THANKS MEGAN!!
Ingredients
8 6 inches flour tortillas 4 1 inches slices peeled fresh pineapple (about half) 1 pound skinless, boneless chicken breast halves 2 small red or orange sweet peppers, seeded, cut in strips 2 teaspoons Jamaican jerk seasoning 1/8 teaspoon ground black pepper 1 tablespoon cooking oil Fresh cilantro and lime wedges
Directions
1. Preheat oven to 350 degrees F. Wrap tortillas in foil and heat in oven. Meanwhile, coat a 12-inch nonstick skillet with cooking spray; heat over medium-high. Add pineapple slices; cook 4 to 6 minutes, until browned, turning once. Remove.
2. Cut chicken in strips; toss with sweet peppers; jerk seasoning, and pepper. Heat oil in skillet; add chicken and peppers. Cook and stir over medium-high 4 to 6 minutes, until chicken is no longer pink. Core and chop pineapple. Serve with chicken, tortillas, cilantro, and lime. Makes 4 servings.
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