It's the fresh pineapple that'll knock your socks off!
2 flour tortillas (10-in), cut into 1/2-in strips
3 tbsp olive oil, divided
1/2 pound boneless skinless chicken breasts, cut into strips
1/2 pound beef top sirloin steak, cut into thin strips
1 medium green pepper, sliced
1 small onion, sliced
2 tbsp soy sauce
2 tsp brown sugar
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp pepper
1 tsp cornstarch
2 tbsp lime juice
1 cup cubed fresh pineapple
1 medium tomato, chopped
In a large skillet, fry tortilla strips in 2 tbsp oil on both sides for 1 minute or until golden brown. Drain on paper towels. In the same skillet, cook the chicken beef, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper in remaining oil for 3-4 minutes or until chicken is no longer pink.
In a small bowl, combine the cornstarch and lime juice until smooth; add to pan. Bring to a boil; cook and stir until thickened. Stir in pineapple and tomato; heat through. Serve with tortilla strips.