Ingredients (11)
- 1 (46 oz) can pineapple juice
- 1 (10 oz) bottle soy sauce
- 1 cup sweet chilil sauce (found with Asian foods)
- 2 limes, squeezed for juice
- 2 gallon-sized Ziploc bags
- 2 lbs skirt steak
- 4-6 boneless, skinless chicken breasts
- 4 large onions
- 4 large bell peppers, seeded & cored
- 1/2 teaspoon salt
- 1 teaspoon pepper
Sizzling Fajitas – A few unusual ingredients give these fajitas a sweet and spicy kick!
Instructions
- Combine pineapple juice, soy sauce, lime juice and sweet chili sauce. Whisk to combine; set aside.
- Place skirt steak in one Ziploc bag and chicken breasts in the other. Seal tightly and place bags on a large baking sheet (in case of leaking the pan will catch the drips) and refrigerate severl hours or overnight.
- Grill to desired doneness. I like to grill my steak for about 6 to 7 minutes on each side over a high grill. For the chicken, I usually grill for 7 to 8 minutes on each side, depending on the thickness. Right after grilling, transfer meat to a clean baking sheet and cover loosely with foil and allow meat to rest for 10 minutes before slicing.
- Slice meat against the grain and serve with warm tortillas, fresh pico de gallo, guacamole, sour cream and the grilled onions and peppers.
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