Pineapple Chicken Fajitas

2 lbs boneless, skinless chicken breasts, cut into strips

1 T olive oil

1 ea medium green, sweet red, and yellow pepper, julienned (cut into thin strips)

1 medium red onion, cut into thin wedges

2 T fajita seasoning mix

1/4 c water

2 T honey (3 for sweeter sauce)

1 T dried parsley flakes

1 t. garlic powder

1/2 t salt

1/2 c unsweetened pineapple chunks, drained

four tortillas

In a large non-stick skillet, cook chicken in oil for 4-5 minutes. Add peppers and onion; cook and stir 4-5 minutes longer. In a bowl, combine the seasoning mix and water; stir in the honey, parsley, garlic powder and salt. Stir into skillet.

Add pineapple. Cook and stir for 1-2 minutes or until chicken juices run clear and vegetables are tender. Eat with tortillas. Yield- 8 fajitas.