Pineapple Chicken Burritos Recipes

Steps:

• 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 mixture.
• Mix in the cooked rice, cumin, garlic salt and onion salt.
• Use half of the mixture to fill 8 of the burrito tortillas. Allow the other half to cool.
• Place the 8-ish burritos in a 9x13 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 remaining 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.
• **To use the frozen meal, thaw the filling, tortillas and cheese and reheat the filling mixture. Then follow steps 4-6 to complete.
• Note: The Prep Time (20 minutes) is about 5 dumping stuff into the crock pot, then about 15 rolling up the burritos. The Cooking Time is roughly 6.5 crock pot hours and 10-15 broiler minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Add the vegetable oil to a large skillet set over medium-high heat. Add the chicken, season with a pinch of salt and pepper and cook, turning halfway through, 2 to 3 minutes. Add the scallions and garlic and continue to cook for another minute.
• In a liquid measuring cup, whisk together the pineapple juice, hot sauce and honey. Add the liquid to the skillet, bring to a simmer and cook for 5 to 7 minutes.
• Meanwhile, shingle the tortillas on a baking sheet and warm them in the oven for 5 minutes.
• Put the broccoli slaw in a large bowl. In a separate bowl, mix the mayo, chipotle sauce, lime zest and half of the lime juice. Add the dressing to the slaw and toss. Taste and adjust the seasoning with salt, pepper and additional lime juice if needed.
• Remove the chicken to a cutting board. Lower the heat under the skillet and continue to reduce the remaining juices to a syrup consistency. Slice the chicken.
• To build the tacos, place the tortillas flat on a plate, add the sliced chicken down the middle and spoon on some of the reduced sauce from the skillet. Top with the pineapple, slaw and cilantro. Serve alongside chips and salsa.

Steps:

• Place the chicken in the crock pot and top with the pineapple, beans, and salsa. Cook on low for 6-8 hours.
• Remove the chicken and shred. Mix the chicken back into the pineapple/bean mixture.
• Mix the cumin, garlic, onion, salt and pepper into the rice and add to the chicken bean mixture.
• Pre-heat oven to 375°F.
• Use half the mixture to fill 5-6 of the burrito size tortillas. Allow the other half of the mixture to cool for freezing.
• Place the 5-6 made up burritos in a 9x13 pan. Pour 1 can of the green enchilada sauce over the burritos.
• Top with 1 cup of the shredded cheese and place in middle rack of oven and bake until the cheese is nicely melted.
• Enjoy!
• TIP: Place the remaining cooled filling mixture in a gallon sized freezer bag and freeze for another meal. Then place remaining Tortillas and shredded cheese in separate freezer bags for freezing.
• To use thaw all three bags. Then follow steps 4-7.

Steps:

• Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
• Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
• Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

Steps:

• In a large pot, put the chicken, 1 whole onion, and large pinch of salt and cover with cold water. Bring to a boil then reduce to a simmer and cook until the chicken is cooked through, about 1 hour.
• While the chicken is cooking, make the salsa by mixing together the diced red onion, pineapple chunks, jalapeno, cilantro, chili powder, lime juice, and season with salt and pepper. Cover and refrigerate until ready to serve.
• Remove the chicken and allow it to cool. Strain the cooking liquid and reserve it and the onion for the round 2 recipe, tortilla soup. When the chicken is cool enough to handle, remove the meat, discarding the bones and skin. Save 1 cup of meat for the tortilla soup.
• Wrap the tortilla in a damp towel and microwave for 45 second or until warm and pliable. Heat the beans in a small pot over low heat.
• Lay out one tortilla onto a flat surface. Place 1/4 of the chicken, into the middle of the burrito. Top with 1/4 cup of cheese, 1/4 of the beans and 2 tablespoons of the salsa. Fold the bottom of the tortilla up over the filling then fold the sides in and roll up from the bottom. Repeat with remaining ingredients and garnish with remaining salsa.

Steps:

• In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 tablespoon of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion and cilantro. This is your salsa; toss until well mixed and set aside.
• Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).
• Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so that they don't touch and let cook until the bottoms are browned, 2 to 3 minutes. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more.
• Serve the chicken over rice and top with the reserved pineapple salsa.