Sizzling Fajitas

Open Source Food
Sizzling Fajitas


  • 46 ounces pineapple juice
  • 10 ounces soy sauce
  • 2 lime
  • 1 cup sweet chili sauce
  • 2 pounds skirt steak
  • 6 boneless skinless chicken breasts
  • 4 onions (large, sliced thin)
  • 4 bell pepper (large, seeded & sliced thin)
  • 1/2 teaspoon salt
  • 1 teaspoon pepper


  1. 1Combine pineapple juice, soy sauce, lime juice and sweet chili sauce. Whisk to combine; set aside.
  2. 2Place skirt steak in one Ziploc bag and chicken breasts in the other. Seal tightly and place bags on a large baking sheet (in case of leaking the pan will catch the drips) and refrigerate severl hours or overnight.
  3. 3Grill to desired doneness. I like to grill my steak for about 6 to 7 minutes on each side over a high grill. For the chicken, I usually grill for 7 to 8 minutes on each side, depending on the thickness. Right after grilling, transfer meat to a clean baking sheet and cover loosely with foil and allow meat to rest for 10 minutes before slicing.
  4. 4Slice meat against the grain and serve with warm tortillas, fresh pico de gallo, guacamole, sour cream and the grilled onions and peppers.
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