1. Preheat oven to 350 degrees F. Wrap tortillas in foil and heat in oven. Meanwhile, coat a 12-inch nonstick skillet with cooking spray; heat over medium-high. Add pineapple slices; cook 4 to 6 minutes, until browned, turning once. Remove.
2. Cut chicken in strips; toss with sweet peppers; jerk seasoning, and pepper. Heat oil in skillet; add chicken and peppers. Cook and stir over medium-high 4 to 6 minutes, until chicken is no longer pink. Core and chop pineapple. Serve with chicken, tortillas, cilantro, and lime. Makes 4 servings.
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 4|
|Calories from Fat: 47 (19%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 65mg||20 %|
|Sodium 76mg||3 %|
|Potassium 545.4mg||14 %|
|Total Carbohydrate 24.1g||7 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 20.9g|
|Protein 27.1g||39 %|
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Calories per serving: 249
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