Chicken and Plantain Fajitas with Mango Salsa

Slice chicken across grain into thin strips; place in plastic bag set in shallow dish. In small bowl, mix together pineapple juice and jerk marinade seasoning; pour over chicken and marinate in refrigerator 30 minutes. Wrap tortillas in foil and place in 350°F. oven about 10 minutes to heat through. Keep warm. In large frypan over medium heat, place 2 tablespoons of the oil. Add plantains and cook about 2 minutes or until golden brown; remove from pan. To pan, add pepper strips and onions; cook about 2 minutes until tender; remove from pan. Drain chicken, add remaining 2 tablespoons oil to frypan, add chicken and cook about 5 minutes. Return vegetables to pan; stir in sweet and sour sauce and rum. Add plantains and cook 1 more minute. Fill warm tortillas with chicken mixture. Arrange on platter and garnish with small green jalapeno peppers, fresno yellow peppers, small green jalapeno peppers, orange Thai chili peppers, cilantro and red leaf lettuce. Serve with Mango Salsa.

Mango Salsa: In medium bowl, mix together 1 large mango, peeled and finely diced; 1/4 cup diced red onion; 1/4 cup chopped cilantro; 1 finely minced jalapeno pepper; 1/4 cup lime juice; 1/2 teaspoon salt and 1/4 teaspoon pepper.