Ingredients
- 2-3 tablespoons olive oil, divided
- ½ yellow onion, sliced thinly
- 1 red pepper, stem and seeds removed, sliced thinly
- 1 green pepper, stem and seeds removed, sliced thinly
- ¼ teaspoon salt
- 2 pounds chicken tenderloins, cut into cubes
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 1 cup fresh or canned pineapple, cut into chunks
- ½ cup Sweet Baby Ray's Hickory & Brown Sugar Barbecue Sauce
- Tortillas for serving
- Cilantro for garnish
Directions
- In a large skillet, heat 2 tablespoons olive oil over medium high heat.
- Add onions and cook until they are soft and starting to caramelize.
- Add peppers, season with salt, and cook for 3-4 more minutes.
- Remove the pepper and onions from the pan into a separate bowl, and set aside.
- Add another tablespoon of olive oil to the hot pan, then add chicken.
- Sprinkle the chicken with garlic powder and chili powder.
- Cook until chicken is no longer pink and completely cooked through the center, stirring occasionally.
- Turn heat to medium low. Add pineapple, Sweet Baby Ray's, peppers, and onions back into the chicken.
- Cook for 3-4 minutes until everything is heated through. Add additional salt and pepper according to taste.
- Serve on warm, toasted flour tortillas with fresh cilantro if desired.
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