Grilled Chicken & Steak Fajitas
with Charred Veggies, Cilantro Pineapple Pico & Smoky Red Pepper Crema
- Soy
- Wheat
- Milk
When it comes to fajitas, we like to think that filling your tortilla is an art form. And, since every culinary masterpiece should have multiple textures, flavors, and colors, this one has it all: charred veggies, sweet and spicy cilantro pineapple pico, and creamy smoky red pepper crema. Plus, no need to stare at the menu and debate the age-old question: steak or chicken? These fajitas have both!
Ingredients
8 ounce
Pineapple
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
10 ounce
Chicken Cutlets
10 ounce
Bavette Steak
1 unit
Red Onion
1 unit
Poblano Pepper
1 unit
Roma Tomato
¼ ounce
Cilantro
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
6 tablespoon
Smoky Red Pepper Crema
(Contains: Milk, Soy)
Not included in your delivery
2 teaspoon
Cooking Oil
¼ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Preheat a well-oiled grill or grill pan to medium-high heat. Wash and dry produce. • Drain pineapple over a medium bowl, reserving 2 TBSP juice (¼ cup for 4 servings); discard remaining juice. Roughly chop pineapple; place in a small bowl. Add Tex-Mex paste and half the Southwest Spice (you’ll use the rest in the next step) to medium bowl with reserved pineapple juice. (You’ll use this marinade in step 4.) • Pat chicken* dry with paper towels; season with salt and pepper. Pat steak* dry with paper towels; season with salt and pepper.
• Halve, peel, and slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Halve, core, and slice poblano into strips. Dice tomato. Finely chop cilantro. Quarter lime. • Place sliced onion and poblano in the center of a piece of foil. Drizzle with oil and season with remaining Southwest Spice, ¼ tsp sugar (½ tsp for 4), salt, and pepper. Cinch into a packet and set aside. • COOKING ALTERNATIVE: Skip the foil packet instructions if not using a grill or grill pan; you’ll cook the onion and poblano in step 4.
• To bowl with chopped pineapple, add minced onion, tomato, half the cilantro, and a squeeze of lime juice to taste. Toss to combine. Season with salt.
• Brush chicken all over with marinade (discard any excess). Add chicken and veggie foil packet to one side of grill; add steak to empty side. • Cook chicken until cooked through, 3-5 minutes per side. Cook steak to desired doneness. (TIP: We suggest cooking it for 4-8 minutes per side, but grills can vary!) Cook veggies in foil packet until softened, 10-12 minutes; remove. • Transfer chicken and steak to a cutting board to rest for 5 minutes. Season steak with salt. • COOKING ALTERNATIVE: Heat a drizzle of oil in a large pan over medium-high heat. Cook sliced onion and poblano, stirring, until lightly charred, 8-10 minutes. (TIP: Add a splash of water if needed.) Season with remaining Southwest Spice, salt, and pepper; cook, stirring, 30 seconds. Set aside; tent with foil. Add a drizzle of oil to pan. Brush chicken with marinade; cook until cooked through, 3-5 minutes per side. Add steak to a second large oiled pan over medium-high heat; cook to desired doneness, 5-7 minutes per side.
• Add tortillas to grill in a single layer. Grill until warmed through, 30-60 seconds per side. • Wrap tortillas in foil to keep warm until ready to serve. • COOKING ALTERNATIVE: Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
• Slice chicken crosswise. Slice steak against the grain. • Divide tortillas between plates. Fill tortillas with chicken, steak, and veggies. Top with pineapple pico and smoky red pepper crema. Garnish with remaining cilantro. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty combination, especially praising the pineapple pico and smoky red pepper crema 🌶️.
- Ease of prep: Some found it time-consuming with confusing instructions, while others enjoyed grilling and found it easy.
- Suggestions: Consider marinating the steak for more flavor; add extra peppers and onions for more veggies.
- Portions: Generous servings satisfied most, with many reporting leftovers; some wished for more tortillas.
- Meat quality: Chicken was generally well-received; some found the steak tough or fatty.
Reviews from our home cooks
This dish was very delicious, the chicken had great flavor from the tex-mex rub, and the steak tasted delicious with salt and pepper. The pineapple salsa was a great addition to the fajitas, it added a sweet and crunchy kick to the dish. The poblano and onions added a spicy kick, and the red crème finished off the fajitas beautifully.
The family liked this recipe and couldn't believe there was pineapple in the pico. The flavors were great for chicken or steak. It wasn't too sweet or spicy. We enjoyed the smokiness of the red pepper crema.
This was fantastic. The marinade was so delicious. The chicken turned out super savory and juicy. The bavette steak always turns out perfectly. Mixed with the veggies and other ingredients these were some unforgettable fajitas...which is one of our favorite meals to order out. We added shredded cheddar too
Awesome! Easy prep. We have enough for 2 dinners and 1 lunch. Chicken and steak had great flavor. Cooked both on the grill. One of my favorites.
Poblano was too hot. I also did not have a grill or grill pan, but used my regular pan to cook up veggies and it worked fine. Marinated chicken was delicious. My son wasn't crazy about pineapple salsa, so that was challenging.
Very tasty! Both meats were really good, and we enjoyed the poblano pepper and crema sauce - two things we'd never had before with fajitas.
Very delicious! The steak was so tender and the chicken had a great flavor. I add garlic and onion powder to season the chicken. The salsa was delicious. My son ate the rest with tortilla chips.
The flavors in this fajita recipe are OUTSTANDING. It fed 4 of us with leftovers. The pineapple salsa was great (and I'm going to recreate it to put over fish or pork sometime.)
The meal was pretty involved but it should have tasted better than what it did for how long it took. I also think there should have been enough fajitas for the steak and chicken to be separate, and I prob would have skipped the pineapple pico in exchange for cheese on the fajitas
The best meal we've had from hello fresh. Seriously better than any restaurant fajitas - you gotta do it on the grill! Totally worth the extra step.
