Chicken Pineapple Fajita's Barbara of Findlay

2 pounds boneless, skinless chicken breasts - cut into strips

1 Tablsp canola oil                   2 bell peppers, cut into strips

1 medium onion, cut into thin slices         2 Tablsp fajita seasoning mix

2 Tablsp honey               1 heaping teasp dried parsley flakes

1 teasp garlic powder         1/4 teasp salt               1/4 cup water

1/2 cup pineapple chunks, drained

8 flour tortilla's (10") - warmed

In a large skillet, heat oil and cook chicken for 5 mins.  Add the peppers

and onion and cook another 4 mins, stirring often.  In a small bowl, combine

the seasoning mix and water.  Add the honey, parsley, garlic powder & salt.

Blend well and add to the skillet.  Cook for a minute, then add in the drained

pineapple.  Cook for another minute until heated thru.  Place some of the

mixture onto one side of the tortilla, fold over and serve.