1 lb. boneless skinless chicken breasts cut into strips
1 small red and orange bell pepper, cut into strips
1 Tbl. Jamaican Jerk seasoning
1/8 tsp. black pepper
4 1-inch slices fresh pineapple, peeled
1 Tbl. canola oil
8 6-inch flour tortillas, warmed
Fresh chopped cilantro
K-4 Keenan's Killer Sunshine Mango Hot Sauce to taste
Combine chicken and bell peppers in a zip lock bag. Add jerk seasoning and pepper and toss until coated. Marinate 1 hour.
Cook pineapple slices and a small amount of pineapple liquid (if available) in a skillet or a preheated grill, turning once, for a total cooking time of 4-6 minutes. If using a skillet, remove pineapple and add oil to juices in pan over medium-high heat. Add chicken and peppers and sauté until chicken is cooked through.
Core and chop pineapple slices. Fill warmed tortillas with chicken and peppers. Spoon chopped pineapple on top and sprinkle with cilantro and K-4 Keenan's Killer Sunshine Mango Hot Sauce. Serve with lime wedges.
Also great as a stir-fry. Use with reckless abandon!