Sheet-Pan Pineapple Chicken Fajitas

• 2 tablespoons coconut oil, melted
• 3 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1-1/2 pounds chicken tenderloins, halved lengthwise
• 1 large red or sweet onion, halved and sliced (about 2 cups)
• 1 large sweet red pepper, cut into 1/2-inch strips
• 1 large green pepper, cut into 1/2-inch strips
• 1 tablespoon minced seeded jalapeno pepper
• 2 cans (8 ounces each) unsweetened pineapple tidbits, drained
• 2 tablespoons honey
• 2 tablespoons lime juice
• 12 corn tortillas (6 inches), warmed
• Optional toppings: Pico de gallo, sour cream, shredded Mexican cheese blend and sliced avocado
• Lime wedges, optional

1. Preheat oven to 425u0b0. In a large bowl, mix first 5 ingredients; stir in chicken. Add onion, peppers, pineapple, honey and lime juice; toss to combine. Spread evenly in 2 greased 15x10x1-in. baking pans.
2. Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler.
3. Broil chicken mixture, one pan at a time, 3-4 in. from heat until vegetables are lightly browned and chicken is no longer pink, 3-5 minutes. Serve in tortillas, with toppings and lime wedges as desired.

coconut oil, chili powder, ground cumin, garlic, kosher salt, chicken, red, sweet red pepper, green pepper, pepper, pineapple, honey, lime juice, corn tortillas, toppings, lime wedges

Taken from www.tasteofhome.com/recipes/sheet-pan-pineapple-chicken-fajitas/ (may not work)