Jerk Chicken Fajitas with Papaya-Pineapple Salsa

Caribbean meets Mexican in these jerk chicken fajitas. The chicken gets coated in jerk seasoning and marinated for at least an hour (overnight is better), then microwaved until cooked through and sliced into strips. Mashed black beans, light sour cream, and a tropical fruit salsa fill each tortilla.

The papaya-pineapple salsa is what makes this recipe stand out. Fresh papaya, pineapple, jicama, red onion, chili pepper, garlic, lime zest, and cilantro combine into something sweet, crunchy, spicy, and bright all at once. It cuts through the smoky heat of the jerk seasoning like a cool tropical breeze.

Make the salsa no more than two hours before serving. The fresh fruit breaks down and gets watery if it sits too long.

Kitchen Tips

• Marinate overnight for the best flavor. Jerk seasoning needs time to penetrate chicken breast, which is lean and dense.
• Mash the black beans so they act as a “glue” in the fajita, holding the filling together instead of rolling out every time you take a bite.
• Use fresh pineapple, not canned. Canned pineapple is too soft and too sweet for the salsa.

Variations

• Grill the chicken instead of microwaving for a charred, smoky crust that pairs even better with the jerk seasoning.
• Swap papaya for mango if papaya isn’t available.
• Add diced avocado to the salsa for a creamier tropical topping.