Chicken Fajitas with Pineapple Salsa and Avocado Cream

Chicken Fajitas with Pineapple Salsa and Avocado Cream

Chicken Fajitas with Pineapple Salsa and Avocado Cream

4 Serves 1 hour prep 30 minutes cook


2 chicken breasts, sliced thickly
1 medium red capsicum, thinly sliced
1 large red onion, thickly sliced
olive oil, for tossing
Tortilla wraps, grated cheese and shredded lettuce, to serve

2 tbs olive oil
1 tbs lime juice
1 garlic clove, crushed
½ tsp ground cumin
½ tsp chilli flakes
½ tsp ground black pepper
½ tsp salt

2 egg yolks
2 tbs white wine vinegar
250ml light olive oil
2 tsp Dijon mustard

½ small ripe pineapple, cut into 1cm-thick slices
1 jalapeno
1 tbs lime juice
¼ tsp ground ginger
¼ tsp ground cumin

1 medium avocado
125ml sour cream
1 tbs lime juice
1/4 tsp ground cumin
1/4 tsp garlic powder


1. To prepare chicken marinade, combine all ingredients in a bowl. Add chicken and refrigerate, covered, for 1 hour or up to overnight.
2. To make mayonnaise, process egg yolks and vinegar until smooth. With motor operating, drizzle in oil until thick and smooth. Stir in mustard. Season. Refrigerate.
3. To make pineapple salsa, preheat barbecue grill plate on medium.
4. Cook pineapple slices, turning, until golden brown. Remove and cool. Cut into 1cm pieces and place in a bowl.
5. Cook jalapeno, turning, until charred. Place in a ziplock bag and set aside for 5 minutes. Peel and cut into 5mm pieces (deseed if you prefer a mild salsa). Add to pineapple. Add remaining salsa ingredients and toss to combine.
6. To make avocado cream, process all ingredients until smooth and combined. Season.
7. Toss capsicums and red onion with olive oil. Season well with salt and pepper.
8. Cook on barbecue hotplate, turning, until browned and tender.
9. Cook chicken on an oiled barbecue grill plate, turning, until browned all over and just cooked through.
10. Serve tortillas filled with lettuce, grilled vegetables, chicken, cheese, mayonnaise, avocado cream and salsa.


This recipe has not been tested.