Chicken Burritos with Pineapple Salsa Recipe

Name: Chicken Burritos with Pineapple Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3.5 to 4-pound) chicken; 1 medium yellow onion, 1 peeled; Kosher salt and fresh ground pepper; 1 (8-ounce) can pineapple chunks, drained and chopped; 1 small red onion, diced; 1 jalapeno pepper, seeded and chopped; 2 tablespoons chopped cilantro; 1 tablespoon chili powder; 2 tablespoons lime juice; 3 scallions, chopped; 8 flour tortillas (reserve 2 for round 2 recipe Tortilla Pizza and 2 for Tortilla Soup); 1 can red or black beans, drained and rinsed; 1 cup shredded jack cheese

Servings: persons

1 (3.5 to 4-pound) chicken
1 medium yellow onion, 1 peeled
Kosher salt and fresh ground pepper
1 (8-ounce) can pineapple chunks, drained and chopped
1 small red onion, diced
1 jalapeno pepper, seeded and chopped
2 tablespoons chopped cilantro
1 tablespoon chili powder
2 tablespoons lime juice
3 scallions, chopped
8 flour tortillas (reserve 2 for round 2 recipe Tortilla Pizza and 2 for Tortilla Soup)
1 can red or black beans, drained and rinsed
1 cup shredded jack cheese

1
In a large pot, put the chicken, 1 whole onion, and large pinch of salt and cover with cold water.
2
Bring to a boil then reduce to a simmer and cook until the chicken is cooked through, about 1 hour.
3
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.
4
Cover and refrigerate until ready to serve.
5
Remove the chicken and allow it to cool.
6
Strain the cooking liquid and reserve it and the onion for the round 2 recipe, tortilla soup.
7
When the chicken is cool enough to handle, remove the meat, discarding the bones and skin.
8
Save 1 cup of meat for the tortilla soup.
9
Wrap the tortilla in a damp towel and microwave for 45 second or until warm and pliable.
10
Heat the beans in a small pot over low heat.
11
Lay out one tortilla onto a flat surface.
12
Place 1/4 of the chicken, into the middle of the burrito.
13
Top with 1/4 cup of cheese, 1/4 of the beans and 2 tablespoons of the salsa.
14
Fold the bottom of the tortilla up over the filling then fold the sides in and roll up from the bottom.
15
Repeat with remaining ingredients and garnish with remaining salsa.

1053

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (3.5 to 4-pound) chicken, 1 medium yellow onion, 1 peeled, Kosher salt and fresh ground pepper, 1 (8-ounce) can pineapple chunks, drained and chopped, and more.

Yes, Chicken Burritos with Pineapple Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Burritos with Pineapple Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions