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Chicken fajitas with pineapple salsa

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Spice up your next Mexican meal with this Chicken fajitas recipe. Plus it has a fresh pineapple salsa zing.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes


  • 1 tbs olive oil
  • 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, thinly sliced
  • 1 red onion, thickly sliced
  • 2 red capsicums, seeded, thickly sliced
  • 485g pkt fajita kit
  • ½ pineapple, peeled, cored, cut into 1cm pieces
  • ¼ cup finely chopped coriander
  • 12 butter lettuce leaves
  • 1 avocado, stoned, peeled, thinly sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large non-stick frying pan over high heat. Add half the chicken and cook, turning occasionally, for 5 mins or until browned and cooked through. Transfer to a plate. Repeat with the remaining chicken.
  2. Step 2

    Add the onion and capsicum to the pan and cook, stirring, for 3-4 mins or until tender. Return the chicken to the pan with the spice mix from the fajita kit. Cook for 2 mins or until aromatic. Add the sauce from the kit and cook for 1 min or until heated through.
  3. Step 3

    Meanwhile, combine the pineapple and coriander in a bowl. Heat tortillas from the kit following packet directions.
  4. Step 4

    Divide the tortillas among serving plates. Top with the lettuce, avocado, chicken mixture and pineapple salsa. Season with pepper to serve.

Recipe tip

Serve with coriander sprigs, lime wedges and sour cream.