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