Sizzling Fajitas Recipe janedeere

• 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

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 severl 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. 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, sweet chilil sauce, bags, skirt steak, chicken breasts, onions, bell peppers, salt, pepper

Taken from www.chowhound.com/recipes/sizzling-fajitas-28457 (may not work)