Ras el Hanout–Spiced Chicken and Pineapple Fajitas with Pico de Gallo

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Why I love it: This recipe is delicious and perfect for busy weeknights because the chicken can sit in the marinade throughout the day and will be flavorful, very tender and ready for the grill pan or skillet by dinnertime.

ras el hanout-spiced chicken pineapple fajitas pico de gallo

I suppose you could call this recipe a Mexican-Moroccan fusion dish. It has all the elements of a traditional fajita, like bell pepper and spicy, fresh pico de gallo (and pineapple for extra juici- and sweetness) but the ras el hanout-spiced chicken adds a north African flavor bent as well. I used my homemade ras el hanout spice mix made with cinnamon, cumin, clove, coriander, cardamom, peppercorns, fenugreek and fennel seeds and it goes really well with the rest of the flavors.

I mixed the spices into a yogurt marinade not only to flavor but also to tenderize the meat (that’s really important because I find chicken breast meat can be really tough). The chicken should marinate for eight to ten hours so it’s perfect to throw it in in the morning and cook it at dinnertime. The preparation is very straightforward, you just sear the meat, the vegetables and the fruit on a grill pan or a cast iron skillet and 30 minutes later dinner is served!

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Ras el Hanout-Spiced Chicken and Pineapple Fajitas with Pico de Gallo

A quick and easy recipe for delicious Moroccan ras el hanout-spiced chicken and pineapple fajitas that are perfect for busy weeknights. 
Prep Time30 mins
Marinating Time10 hrs
Total Time10 hrs 30 mins
Course: Main Course
Cuisine: Mexican, Moroccan
Keyword: chicken, grilled
Servings: 2
Calories: 400kcal
Author: Nicole Branan | The Spice Train

Ingredients:

For the chicken:

  • 1 large boneless, skinless chicken breast
  • 1 cup plain yogurt
  • 1 tablespoon ras el hanout*
  • 1 teaspoon salt
  • 1 teaspoon lemon juice

For the pico de gallo:

  • 1/2 small red onion
  • 3 Roma tomatoes
  • 1/2 cup chopped fresh cilantro
  • 1 serrano pepper, ribs and seeds removed (if you want it spicier, leave some of the ribs and seeds in)
  • lime juice to taste
  • salt to taste

For the fajitas:

  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 4 slices pineapple, fresh or out of a can
  • flour or corn tortillas

Instructions:

For the chicken:

  • Cut the chicken breast(s) into bite-sized pieces.
  • Whisk yogurt, ras el hanout, salt and lemon juice together in a bowl.
  • Mix in the chicken cubes and marinate in the fridge for 8–10 hours.

For the pico de gallo:

  • Peel and dice the red onion.
  • Remove the seeds from the tomatoes, then dice them.
  • Dice the serrano pepper.
  • Mix all ingredients together and season with lime juice and salt.

For the fajitas:

  • Slice the peppers, set aside.
  • Drain the pineapple if using canned pineapple. Set aside.
  • Shake the marinade off the chicken, then grill on a grill pan or a skillet.
  • Grill the peppers and the pineapple.
  • Warm the tortillas and fill with the chicken, pepper and pineapple.
  • Serve with pico de gallo.

Notes:

*Here is my ras el hanout recipe.

Nutrition

Calories: 400kcal

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4 comments

  1. Marisa Franca @ All Our Way says:

    I simply love the complexity of your recipes. Not that they are difficult but that the flavors are a combination that I hadn’t thought of. Just looking at your photo I could just dive right in and start enjoying. This is one recipe my Honey and I have to make. Thank you!

    • Nicole B. says:

      Thank you so much, Marisa, that means a lot to me! I just love trying new things in the kitchen, sometimes they work out great and other times not but either way it’s always fun. :)

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