Pineapple Chicken Fajitas (Rice Cooker)

5 from 2 votes

Pineapple Chicken Fajitas (Rice Cooker)

An easy rice cooker recipe for sweet and spicy chicken fajitas. Pineapple adds a nice twist to fajitas in this simple weeknight dinner.

Course Main Course

Cuisine Mexican American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 280kcal

Author Caitlin Self, MS, CNS, LDN

Ingredients

1 pound chicken breasts or thighs
2 bell peppers any color, sliced
1 cup pineapple chunks I used fresh, but canned is fine
½ medium onion white, yellow, or red
2 cloves garlic
1 Tablespoon tomato paste
1 cup water
¼ teaspoon cumin
¼ teaspoon oregano
¼ teaspoon paprika
¼ teaspoon chili powder
¼ teaspoon ground coriander optional
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 jalapeño minced or use 1 teaspoon hot sauce, or 1 teaspoon red pepper flakes
1 ½ cups cooked black beans 1 can - optional
For serving: corn tortillas avocado, cilantro, feta

Instructions

Slice bell peppers and onions and mince the garlic. Place in rice cooker. Top with chicken and chunks of pineapple.
In a small bowl, mix together the tomato paste, water, and spices. Pour into rice cooker. Close lid and cook for about 40 minutes, restarting as necessary. (My cooker often turns off after 15 minutes when I'm making something other than rice. Just hit cancel, unplug it, wait 30 seconds - 2 minutes, and plug it back in and restart it.)
Remove chicken and check for doneness. If done, shred and set aside.
Cook the sauce and vegetables another 15-20 minutes, or until the liquid has reduced. If desired, add the beans in this step to give them extra flavor.
Adjust seasonings as necessary and serve! I like corn tortillas, avocado, cilantro, and feta or cotija cheese.

Notes

I have a Japanese rice cooker, which seals quite well and just lets out steam. I imagine a regular rice cooker would also work, but I haven't tried this exact recipe in one so the cooking times might be a little off.

Nutrition