Sheet-Pan Jerk Chicken Sausage Fajitas with Pineapple Pico

Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper. 

2. Cut red onion into thin lengthwise strips for the fajitas. Mince ¼ cup of these slices for the pineapple pico. Finely dice 1 cup of pineapple for the pineapple pico; cut the remaining pineapple into 1½-inch chunks for the sheet pan. 

3. In a medium bowl, combine finely diced pineapple, minced red onion, tomato, jalapeño, cilantro, lime juice, and salt in a bowl. Refrigerate until ready to serve (or up to 2 days). 

4. Place Zatarain’s Caribbean Style Jerk Chicken Smoked Sausage, peppers, onion strips, and pineapple chunks on the prepared baking sheet, spreading evenly. Drizzle with oil, then season with smoked paprika, salt, and pepper. Toss to coat.  

5. Bake for 25 to 30 minutes, flipping halfway through, until sausage is browned and veggies are tender with caramelized edges. (If you’d like a few charred edges, turn the broiler on for the last few minutes of cooking).  

6. Meanwhile, stir together sour cream, lime juice, garlic, and a pinch of salt. Refrigerate until ready to serve. 

7. Toast tortillas over a gas flame for 20 to 30 seconds per side or wrap in foil and warm in the oven during the last 5 minutes of roasting. 

8. Spoon roasted sausage and vegetables into tortillas. Top with pineapple pico, a drizzle of lime crema, cotija cheese, cilantro, and lime wedges. Serve immediately.