Ingredients

8 6-inch flour tortillas

4 1-inch slices peeled fresh pineapple (about half)

1 lb. skinless, boneless chicken breast halves

2 small red or orange sweet peppers, seeded, cut in strips

2 tsp. Jamaican jerk seasoning

1/8 tsp. ground black pepper

1 Tbsp. cooking oil

Fresh cilantro

Lime wedges

Preparation

  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.

  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. Core and chop pineapple. Serve with chicken, tortillas, cilantro, and lime. Makes 4 servings.