Source Calamity Kate
|20 oz can||pineapple juice|
1. Marinade 4 pieces chicken in 2 tablespoons tequila, 1/2 (20 oz) can pineapple juice and the juice and zest from 1 lime. Marinade for 30 minutes.
Grill or bake the chicken to 165˚F and let it cool for 10 minutes. Slice into bite sized pieces. This would work with pork too!
2 white onions, sliced and caramelized in the juice of 1 teaspoon lime juice and 1 teaspoon tequila. Through in 1/2 cup pineapple chunks and 1/3 cup chopped fresh cilantro in the last 5 minutes. Mix together the chicken and onions with pineapple and just a sprinkle of cheese. You don't need salsa or sour cream. This is so flavorful on its own and the cilantro and pineapple make this fajita amazing!