Sizzling Fajitas

• 46 ounces, fluid Pineapple Juice
• 10 ounces, fluid Soy Sauce
• 2 whole Limes, Squeezed For Juice
• 8 ounces, fluid Sweet Chili Sauce (found With Asian Foods)
• 2 pounds Skirt Steak
• 4 whole Boneless, Skinless Chicken Breasts
• 4 whole Onions Sliced Thin
• 4 whole Bell Peppers, Sliced Thin
• 1/2 teaspoons Salt
• 1 teaspoon Pepper

1. Combine pineapple juice, soy sauce, lime juice and sweet chili sauce.
2. Whisk to combine; set aside.
3. Place skirt steak in one Ziploc bag and chicken breasts in the other.
4. Seal tightly and place bags on a large baking sheet (in case of leaking, the pan will catch the drips) and refrigerate several hours or overnight.
5. Grill to desired doneness.
6. I like to grill my steak for about 6 to 7 minutes on each side over a high grill.
7. For the chicken, I usually grill for 7 to 8 minutes on each side, depending on the thickness.
8. 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.
9. Grill the onions and peppers, season with salt and pepper.
10. Slice meat against the grain and serve with warm tortillas, fresh pico de gallo, guacamole, sour cream and the grilled onions and peppers.

pineapple juice, soy sauce, whole limes, fluid sweet chili sauce, skirt, chicken breasts, onions, bell peppers, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/sizzling-fajitas/ (may not work)