Instructions: Notes: at Pancho and Leftys - A Mexican Cantina, 2000 Washington St., Two Rivers, WI.

To make salsa, combine fruits, jalapenos, onion, cilantro, cinnamon, chili powder and 2 tablespoons reserved pineapple liquid. Toss well and chill at least 2 hours.

To make fajitas, combine remaining ingredients except chicken and tortillas. Marinate chicken strips in mixture 10 minutes. Remove chicken strips from marinade and place in heated skillet over medium heat. Cook 5 to 8 minutes or until chicken is cooked through, brushing occasionally with reserved marinade.

While chicken is cooking, heat tortillas on stove top or in microwave oven until soft and pliable.

To assemble: Transfer cooked chicken to one side of small, hot, oiled cast-iron skillet. Skillet should be hot enough that when chicken and salsa are added they sizzle. Put chicken on one side, salsa on the other.

Immediately remove from heat and serve while still sizzling with three warmed tortillas per person, rice and refried beans.

Makes 4 servings.

Debora Jones, owner, sent the recipe.

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