Pineapple citrus chicken fajitas

• 200 g canned pineapple
• ½ tsp lime zest
• 50 ml fresh lime juice (from 2 limes)
• 3 cloves garlic, finely chopped
• 3 tbsp apple cider vinegar
• 4 tsp The Spice Club Fajita mix
• ½ jalapeño, seeded and finely chopped
• 2 tbsp Worcestershire sauce
• 2 tbsp fresh coriander leaves
• 1 small red onion, thinly sliced
• 600 g chicken fillets, cut into 2.5 cm strips
• 4 tbsp oil
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 8 small or 4 large tortillas, heated

For serving (optional):

• Lime wedges
• Fresh coriander leaves
• Avocado, sliced
• Grated cheese

Step 1: Make the marinade

• In a bowl, combine the pineapple, lime zest, lime juice, garlic, apple cider vinegar, The Spice Club Fajita mix, jalapeño, Worcestershire sauce and cilantro.
• Add the sliced ​​red onion and chicken strips to the marinade, stir well and leave to marinate for at least 30 minutes, preferably longer for more flavour.

Step 2: Baking vegetables

• Heat 2 tablespoons oil in a large skillet over medium heat.
• Add the green, red and yellow peppers and cook for 5-7 minutes until softened.
• Remove the peppers from the pan and set aside.

Step 3: Bake the chicken

• Heat the remaining oil in the same pan over medium heat.
• Add the marinated chicken strips and fry for 6-8 minutes until golden brown and cooked through.
• Add the fried pepper and red onion and stir well.

Step 4: Filling the tortillas

• Fill the heated tortillas with the fried chicken and peppers.

Step 5: Serving

• Serve the fajitas with lime wedges, fresh cilantro, avocado and cheese to taste.