Fajitas are always a head turner at restaurants. The reasons include the loud sizzling, the amazing smell, and the rich colors. The fact that you get to assemble them yourself also helps. These days there are several varieties of fajitas in restaurants like steak, chicken , shrimp or fish but a real fajita is always steak. The word fajita refers to skirt steak. Skirt steak is amazing for grilling. It comes out tender and smooth yet stands up to being put on the grill and flipped around.
For my recipe I used ingredients that can be found now naturally in Mexico. I know pineapples originally came from Brazil but they were introduced to Mexico long before europeans made their way to this hemisphere so I’m going to say that pineapple is native now.
As with any grilled meat the two most important factors are: first, the meat used and second, the marinade. Make sure you get skirt steak for fajitas, no other cut will give you the right texture and richness of flavor that you have to have for fajitas. The marinade needs to well balanced and help bring out the natural flavor of the steak as well as being able to loosen the fibers of the steak to make it even better to eat.
Since I used pineapple juice, the time that the steak sits in the marinade needs to be limited or the pineapple juice will “eat” the steak too much. If you need to have your marinade sit longer you can use lime juice and add 2 tablespoons of brown sugar. That combination will give you the same acid effect you need as well as provide some sweetness to the flavor.