Pineapple Chicken Burritos

Pineapple Chicken Burritos

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  • Prep Time


  • Total Time


  • Servings



  • 3

    fresh or frozen chicken breasts

  • ½

    (20-ounce) can crushed pineapple, drained

  • 1

    (15-ounce) cans black beans, rinsed and drained

  • 1

    cups medium salsa

  • 5-6

    burrito sized flour tortillas

  • 1

    (10 oz) cans green enchilada sauce

  • 1

    cups shredded cheddar/monterey jack blend

  • 1

    cup cooked rice


Place the chicken, pineapple, beans, and salsa in a gallon size ziplog freezer bag. Zip close and place in freezer. When ready to use thaw in fridge for 24 hours. Empty contents into crock-pot and 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. Fill 5-6 of the burrito tortillas. Place in 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. About 5 minutes.


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