Here is another variation of a recipe I have shared before for easy crock pot southwestern chicken nachos. There have been two other variations I have tried and shared- crock pot creamy southwestern nachos and mango chicken over coconut rice. I saw a recipe for pineapple chicken recipe over at Mel’s Kitchen Cafe and modified it into a burrito recipe. I also tried it on nachos without the rice and it also is yummy that way.
Next time, I do think I’ll add a little cumin along with some garlic salt and onion salt to the mixture before placing it in the burritos. It was in need of a little more flavor when it was in the burrito with the rice. The pineapple did add a nice addition of sweetness to the dish. This recipe also makes a ton so I made it to make two meals. One to eat and one to freeze. Got to love that! I also made the burritos enchilada style because that is the way my family likes to eat them, but you could easily skip that if you want to. I love to use black beans. They are a great source of fiber. There are 7 grams in a serving of black beans.
Pineapple Chicken Burritos
- 6 fresh or frozen chicken breasts
- 1 (20-ounce) can crushed pineapple, drained
- 2 (15-ounce) cans black beans, rinsed and drained
- 2 cups medium salsa (needs to be medium or it will be too bland)
- 2-3 cups cooked rice
- 10-12 burrito sized flour tortillas
- 2 (10 oz) cans green enchilada sauce
- 2 cups shredded cheddar/monterry jack blend
- Place the chicken in the crock pot and top with the pineapple, beans, and salsa. Cook on low for 6 to 8 hours.
- Remove the chicken and shred. Mix the chicken back into the crock pot with the rest of the ingredients.
- Mix in the cooked rice.
- Use half of the mixture to fill 5-6 of the burrito tortillas. Allow the other half of the mixture to cool.
- Place the 5-6 burritos in a 9×13 pan. Pour 1 can of the green enchilada sauce over the burritos.
- Top with 1 cup of the shredded cheese and place under the broiler on the middle rack until the cheese is nice and melted. Enjoy.
- With the remain cooled filling mixture, place it in a gallon sized freezer bag and freeze for another meal. You can also place the remaining tortillas and shredded cheese in separate freezer bags to freeze along with the mixture for a future meal if you would like, but I don’t do this because I always have tortillas and cheese in my fridge. To use the frozen meal, thaw the filling, tortillas and cheese and reheat the filling mixture. Then follow steps 4-6.
Note: next time I’m going to try to add 1 tsp cumin, 1/2 garlic salt, and 1/2 tsp onion salt in step 3.