Hawaiian Chicken Fajitas with Pineapple and Cucumbers

Marinate for 10 - 20 Minutes:
Chicken Breasts (can be halved to cook quicker)
Grated ginger
pineapple juice from can of pineapple chunks (separate juice from pieces, but you use both)
1 T brown sugar
1 oz soy sauce

(save marinade)

Cook chicken, 3 to 4 minutes a side. (Note: mine were burning due to the pineapple juice so put in a 300 degree oven to finish). Take out and cool. Slice thinly for use in tortilla.

While chicken was in oven, I made the salsa

Lime, Cucumber and Mint Salsa

Dice up 2-3 mini cumbers to a fine dice
Add in fresh mint
Lime juice (fresh) I added some lime peel
olive oil, salt and pepper
Red chili Flakes

Clean pan used to make chicken. Then add in more olive oil and preheat.

Red Onion, diced
Pineapple pieces

Cook until onion is soft and pineapple is browned. Add in marinade, and cut up chicken. Cook until marinade is totally soaked up.

Serve on Tortillas. I usually start on a wet paper towel in the microwave to make the tortilla pliable, but then heat on stove for another 15-20 seconds.

Note: Wish I would have doubled up on the Salsa, that was really good. No cheese necessary for these.