Chicken Pineapple Fajitas

8 6-inch flour tortillas
4 1-inch slices pineapple
1 lb boneless skinless chicken breasts
2 small, red or orange peppers, seeded, cut in strips
2 tsp Jamaican Jerk seasoning
1/8 tsp pepper
1 TB cooking oil
fresh cilantro
fresh lime juice

1. Preheat oven to 350 degrees F. Wrap tortillas in foil
and heat in oven. Meanwhile, coat a 12-inch nonstick
skillet with cooking spray; heat over medium-high. Add
pineapple slices; cook 4 to 6 minutes, until browned,
turning once. Remove. Cut pineapple into bite sized pieces.

2. Cut chicken in strips; toss with sweet peppers; jerk
seasoning, and pepper. Heat oil in skillet; add chicken and
peppers. Cook and stir over medium-high 4 to 6 minutes,
until chicken is no longer pink.

3. Remove from heat. Combine with pineapple and serve on warmed tortillas with chopped cilantro and lime juice.

What I did: I used pineapple tidbits, from a can instead of fresh. I couldn't find the Jamaican jerk seasoning, so I just made it w/o. It probably would have been even better with it. Justin requested sour cream, so you could add that too.

Source: Better Homes & Gardens Dinnertime