Chicken and Pineapple Fajitas

8 6-inch flour tortillas                                                   

4 1-inch slices peeled fresh pineapple                                             

1 Lb boneless, skinless chicken breast                                                                 

2 small red or orange sweet peppers, seeded and cut into strips                                    

2 Tsp Jamaican jerk seasoning OR 1 envelope Fajita Seasoning  OR 2 tsp of your own mix (see below)   

1/8 Tsp ground black pepper

1 Tbl cooking oil

Toppings:  Cheese, Fresh cilantro, sour cream, guacamole and lime wedges                                    

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; 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. Chop

 pineapple. Serve with chicken, tortillas and toppings

Fajita Seasoning:

Mix together the following:

1 1/2 tsp Cumin

1/2 tsp Oregano

1/4 tsp Salt

1/4 tsp Red Pepper

1/4 tsp Black Pepper

1/8 tsp Garlic Powder

1/8 tsp Onion Powder (Optional)