I’d been dreaming of one-pan dinners where the entire meal is tossed on a sheet pan and baked. These vegan spicy pineapple and veggie fajitas are exactly that: easy, vibrant, and ready in around 30 minutes. Combine a simple spicy fajita seasoning, toss it with pineapple and vegetables in one bowl, spread everything out on a sheet pan, roast until browned and juicy, then fill warm tortillas with the sweet-spicy mixture. Top with guacamole, salsa, vegan sour cream and cilantro if you like — cilantro really brightens it — and enjoy a new favorite for busy nights.
This recipe is flexible — use whatever vegetables are in your fridge. I often swap in broccoli or other favorites, but don’t skip the pineapple: its sweet-tangy caramelized flavor sets these fajitas apart and turns a weeknight meal into something special.
If you’re not a fan of large bell peppers, mini sweet peppers work beautifully, as I used here. Jalapeños bring heat and a great contrast with the pineapple — omit them if you prefer milder flavors. The balance of sweet pineapple and spicy jalapeño is what makes these fajitas addictive.
These fajitas are naturally vegan, and they’re easy to make gluten-free by serving them with corn tortillas. A quick, sheet-pan dinner that’s both gluten-free and vegan — perfect for busy evenings or casual gatherings.
Enjoy tex-mex vegan recipes? Try the Vegan Tex Mex Egg Rolls for another flavorful option.
Vegan Spicy Pineapple and Veggie Fajitas
Print Recipe
Ingredients
- 2 teaspoons Corn starch
- 2 teaspoons Chili powder
- 1 teaspoon Salt
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Organic sugar
- 1/2 teaspoon Cumin
- 1/2 teaspoon Garlic powder
- Pinch of Cayenne pepper
- 2 Fresh jalapeño, de-seeded and sliced
- 2 Cups Sweet peppers, sliced (mini sweet peppers work well)
- 10 Ounces Baby bella mushrooms, sliced
- 1/2 a Yellow onion, sliced
- 1/2 a Pineapple, sliced into strips (about 2 cups)
- 2 Tablespoons Olive oil
- 6-8 Tortillas of choice
- Guacamole, vegan sour cream, salsa, cilantro (optional toppings)
Instructions
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Preheat the oven to 375°F (190°C).
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In a small bowl, whisk together corn starch, chili powder, salt, smoked paprika, sugar, cumin, garlic powder and a pinch of cayenne. Set aside.
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In a large bowl, combine sliced jalapeño, sweet peppers, mushrooms, onion and pineapple strips.
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Drizzle the olive oil over the fruit and vegetables and toss by hand until everything is evenly coated.
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Sprinkle the seasoning mix over the pineapple and veggies and toss again so the spices coat everything.
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Spread the mixture in a single layer on a large sheet pan.
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Bake for 15 minutes, remove and toss with a spatula, then flatten back out and bake another 10–15 minutes until edges are browned and juices are released. Remove from oven and season with an extra pinch of salt if desired.
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Fill tortillas with the roasted pineapple and vegetables and top with guacamole, vegan sour cream, salsa and cilantro as desired. Serve immediately.
Nutrition
