Smoky Achiote Fajitas with Charred Pineapple Salsa (4 servings)

A symphony of smoky, sweet, and spicy flavors erupts in this artistic take on classic fajitas. Achiote paste and chipotle peppers infuse chicken with earthy warmth, while charred pineapple salsa bursts with tropical vibrancy. Grilled red onions and poblano peppers add depth and smokiness to complete the fiesta.

Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes

Ingredients:

  • For the Chicken:
    • 1 lb boneless, skinless chicken breasts, sliced thinly
    • 2 tbsp achiote paste
    • 1 tbsp olive oil
    • 1 tsp dried oregano
    • 1/2 tsp smoked paprika
    • 1/4 tsp chipotle powder
    • 1/2 tsp garlic powder
    • 1/4 tsp ground cumin
    • Salt and pepper to taste
  • For the Charred Pineapple Salsa:
    • 1/2 ripe pineapple, peeled and cored
    • 1 red onion, halved and thinly sliced
    • 1 red bell pepper, halved and thinly sliced
    • 1 jalapeño pepper, seeded and finely chopped (optional)
    • 1/4 cup chopped cilantro
    • 1 lime, juiced
    • 1/4 tsp smoked paprika
    • Salt and pepper to taste
  • For the Fajitas:
    • 2 red onions, thinly sliced
    • 2 poblano peppers, halved and thinly sliced
    • 12 small corn tortillas, warmed
    • Guacamole, pico de gallo, sour cream, shredded cheese, and lime wedges (optional toppings)

Optional Ingredients:

  • Grilled shrimp or steak for a protein variation
  • Chopped red cabbage or romaine lettuce for additional crunch
  • Avocado crema for a decadent drizzle

Instructions:

  1. Marinate the chicken: In a bowl, combine achiote paste, olive oil, oregano, paprika, chipotle powder, garlic powder, cumin, salt, and pepper. Add chicken slices and toss to coat evenly. Marinate for at least 30 minutes, or up to overnight for deeper flavor.
  2. Prepare the salsa: Cut pineapple into medium chunks. Heat a grill pan over medium-high heat. Grill pineapple, onion, and bell pepper until charred and softened, about 5-7 minutes per side. Transfer to a bowl, add jalapeño (if using), cilantro, lime juice, paprika, salt, and pepper. Stir to combine and set aside.
  3. Grill the chicken: Grill marinated chicken for 3-4 minutes per side, or until cooked through.
  4. Assemble the fajitas: Warm tortillas. To each tortilla, add chicken, fajita vegetables, pineapple salsa, and desired toppings.