Easy Rotisserie Chicken Fajitas with Grilled Pineapple

Start cooking the rice in a rice cooker or small pot on the stovetop with a 1:2 ratio of rice to water.

Heat a large pan over medium heat. Once hot, spray it with avocado oil and add the peppers and onions.

Add the garlic/onion powder, smoked paprika, cumin, salt & pepper. Mix and add 1/4 cup water. Mix again until the vegetables are coated and cover with a lid for 4-5 minutes.

Remove the lid and use a spatula to stir. Add the shredded chicken and mix again to coat the chicken in the spices. Add more water if needed.

Once the chicken is warm, remove from the heat.

Heat the bbq or a grill pan over medium heat. Spray with avocado oil and place the sliced pineapple down. Season with a brown sugar seasoning blend and grill for 3-4 minutes on each side.

Plate with shredded lettuce, 1/2 the cooked rice, chicken and pepper mix, grilled pineapple, greek yogurt (or sour cream), salsa, and pickled red onions.