BBQ Chicken Fajitas

with Original Barbecue Sauce
time: 30-60 minutes | serves: 1 to 6
  • 2-3 tablespoons olive oil, divided
  • 1/2 yellow onion, sliced thinly
  • 1 red pepper, stem and seeds removed, sliced thinly
  • 1 green pepper, stem and seeds removed, sliced thinly
  • 1/4 tsp salt
  • 2 pounds chicken tenderloins, cut into cubes
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 cup fresh or canned pineapple, cut into chunks
  • 1/2 cup Sweet Baby Ray's Hickory & Brown Sugar Barbecue Sauce
  • Tortillas for serving
  • Cilantro for garnish
  • Original Barbecue Sauce BBQ (undefined)
  • 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 the chicken is no longer pink and completely cooked through in the center, stirring occasionally.
  • Turn the 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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