Ingredients
12
taco shells from 2 boxes (4.7 oz) Old El Paso™ Stand ’n Stuff Taco Shells (10 Count)
1
packet (1 oz) Old El Paso™ Fajita Seasoning Mix
3
boneless, skinless chicken breasts
1
tablespoon butter
1/3
cup chopped peppers (red or green)
1/2
cup onion, chopped
2
cups prepared chicken flavored rice
Pinch cayenne pepper
1 1/2
cups pineapple tidbits
Salt & pepper, to taste
1
cup prepared salsa or pico de gallo, to serve
Preparation
Preheat grill to 400°F.
Lightly pound chicken breasts with a meat mallet, then score each side with a sharp knife. Coat chicken in Fajita Seasoning. Place onto hot grill, and cook 30-35 minutes, or until juices run clear, flipping after 15 minutes.
While chicken is grilling, sauté onion and peppers in the butter over medium heat until onions are translucent. Add rice, cayenne, and pineapples. Season as desired with salt and pepper. Stir occasionally.
When chicken is done, cut into pieces. Top taco shells with rice mixture and chicken. Serve with salsa or pico de gallo, if desired.
