Grilled Chicken and Steak Fajitas with Charred Veggies and Pineapple Pico

These loaded fajitas are a celebration of textures and flavors: smoky charred vegetables, juicy grilled chicken and steak and a bright, sweet-spicy pineapple pico. A drizzle of creamy red pepper crema ties it all together. Perfect for a summer cookout or a quick weeknight dinner.

No need to choose between chicken or steak-this recipe gives you both, plus a colorful array of toppings that make every bite exciting. Serve with warm flour tortillas and extra lime wedges.

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Ingredients

8 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

6 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat a well-oiled grill or grill pan to medium-high heat. Wash and dry all produce. Drain the pineapple over a medium bowl, reserving 2 tablespoons of juice (1/4 cup for 4 servings); discard the remaining juice. Roughly chop the pineapple and place in a small bowl. In the medium bowl with the reserved pineapple juice, stir in the Tex-Mex paste and half the Southwest spice blend (you’ll use the rest later). Pat the chicken cutlets dry with paper towels and season with salt and pepper. Pat the bavette steak dry and season with salt and pepper.
2. Halve, peel and slice the red onion; mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Halve, core and slice the poblano pepper into strips. Dice the Roma tomato. Finely chop the cilantro. Quarter the lime. Place the sliced onion and poblano strips in the center of a piece of foil. Drizzle with oil and season with the remaining Southwest spice blend, 1/4 teaspoon sugar (1/2 teaspoon for 4), salt and pepper. Cinch the foil into a packet and set aside.
3. In the small bowl with the chopped pineapple, add the minced onion, diced tomato, half the cilantro and a squeeze of lime juice to taste. Toss to combine. Season with salt. Set aside.
4. Brush the chicken all over with the marinade (discard any excess). Place the chicken and the veggie foil packet on one side of the grill; place the steak on the other side. Cook the chicken until cooked through, 3-5 minutes per side. Cook the steak to your desired doneness (we suggest 4-8 minutes per side, but grills vary). Cook the veggies in the foil packet until softened, 10-12 minutes; remove from the grill. Transfer the chicken and steak to a cutting board and let rest for 5 minutes. Season the steak with salt.
5. Add the tortillas to the grill in a single layer. Grill until warmed through, 30-60 seconds per side. Wrap the tortillas in foil to keep warm until serving.
6. Slice the chicken crosswise. Slice the steak against the grain. Divide the tortillas among plates. Fill the tortillas with chicken, steak and grilled veggies. Top with the pineapple pico and smoky red pepper crema. Garnish with the remaining cilantro and serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or skirt steak work well. Adjust cooking time as needed.

What can I substitute for smoky red pepper crema?

Mix sour cream with a pinch of smoked paprika and a little lime juice for a quick alternative.

How do I make this recipe dairy-free?

Use a dairy-free crema or skip it and check that your tortillas are dairy-free.