Sheet-Pan Pineapple Chicken Fajitas

Ingredients

• 2 tablespoons coconut oil, melted
• 3 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1-1/2 pounds chicken tenderloins, halved lengthwise
• 1 large red or sweet onion, halved and sliced (about 2 cups)
• 1 large sweet red pepper, cut into 1/2-inch strips
• 1 large green pepper, cut into 1/2-inch strips
• 1 tablespoon minced seeded jalapeno pepper
• 2 cans (8 ounces each) unsweetened pineapple tidbits, drained
• 2 tablespoons honey
• 2 tablespoons lime juice
• 12 corn tortillas (6 inches), warmed
• Optional: Pico de gallo, sour cream, shredded Mexican cheese blend, sliced avocado and lime wedges