These chipotle pineapple chicken fajita bowls are the perfect mix of smoky, sweet, and spicy!
It all starts with the marinade.
The smoky chipotle chillis are blended with spicy adobo sauce, spices, garlic, and lime to create a marinade that has sparkling dimension and great flavor balance.
These flavors infuse into the chicken and make it unforgettable.
This chicken is served in a bowl with juicy charred pineapple chunks, herby cilantro-lime rice, and creamy avocado.
The combination of a riot of flavors with the textures of the fresh vegetables makes every bite unforgettable.
Why you will love this Chicken Fajita Bowl recipe…
Chipotle Pineapple Chicken Fajita Bowl
Equipment
- grill pan
Ingredients
For the Chicken:
- 1 lb chicken thighs or breasts, boneless, skinless
- 2 chipotle peppers in adobo sauce (separate 2 tsp adobo sauce)
- 2 tbsp olive oil
- 1 lime juice
- 3 garlic cloves, minced
- 1 tsp cumin
- ½ tsp salt
For the Pineapple:
- 1 ½ cup fresh pineapple chunks
- 1 tbsp olive oil
- Pinch of salt
For the Cilantro-Lime Rice:
- 1 cup long-grain white rice (or jasmine rice)
- 2 cups water or chicken broth
- 2 tbsp fresh lime juice
- ¼ cup chopped fresh cilantro
- 1 tbsp olive oil
- Pinch of salt
Toppings:
- 1 avocado, sliced
- 1 red bell pepper, sliced and sautéed
- 1 yellow onion, sliced and sautéed
- Fresh cilantro for garnish
- Lime wedges
- Flour tortillas
Instructions
Ingredients
Step 1- Marinate the Chicken
- In a blender or food processor, blend chipotle peppers, adobo sauce, olive oil, lime juice, garlic, smoked paprika, cumin, and salt until smooth.
- Place the chicken in a large bowl or zip-top bag, pour the marinade over, and coat well. Let it marinate in the fridge for at least 1 hour (or up to 6 hours)
Step 2- Cook the Rice
- Rinse the rice under cold water. In a pot, combine rice and water (or chicken broth) and bring to a boil.
- Lower the heat, cover, and simmer for 15 minutes, or until fully cooked.
- Fluff the rice with a fork, then stir in lime juice, olive oil, cilantro, and a pinch of salt.
Step 3- Char the Pineapple
- Heat a grill pan or skillet over medium-high heat. Toss pineapple chunks with olive oil and a pinch of salt.
- Grill for 2-3 minutes on each side until caramelized and lightly charred. Set aside.
Step 4- Cook the Chicken
- Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil.
- Cook the chicken for 5-6 minutes on each side, or until cooked through and nicely seared. Remove and let rest for 5 minutes before slicing.
Step 5- Sauté the Vegetables
- In the same pan, sauté the bell peppers and onions with a pinch of salt until softened and slightly charred, about 5 minutes.
Step 6- Assemble the Bowls
- Divide the cilantro-lime rice among 4 bowls.
- Top with sliced chicken, charred pineapple, sautéed peppers and onions, and avocado slices.
- Garnish with fresh cilantro and serve with lime wedges on the side for an extra zing.
- Serve with flour tortillas.
Nutrition
Serving Suggestions
Serve these chicken fajita bowls with your favorite flour tortillas or mix it up with corn tortillas or even corn chips.
We also suggest sipping a Pomegranate & Rosewater Champagne Cocktail or your favorite tropical cocktail or mocktail alongside this dish for the perfect balance of flavors.gside this dish.
🧑🍳 Expert Tips
Storage Suggestions
Chicken Fajita Bowl FAQs
What is fajita sauce made of?
There is no traditional sauce for fajitas as it’s often served with sour cream and salsa. However, if you want a sauce that is inspired by the marinade you can make one with adobo sauce, lime juice, garlic, cumin, olive oil, and salt.
What’s the difference between a fajita bowl and a burrito bowl?
These dishes are very similar because they are derived from dishes usually wrapped in tortillas. Fajita bowls will feature grilled meat with onions and peppers while burrito bowls often feature beans.
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