Pineapple Chicken Burritos Food

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PINEAPPLE CHICKEN TACOS



Pineapple Chicken Tacos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 2 servings

Number Of Ingredients 16

2 tablespoons vegetable oil
6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
4 scallions, thinly sliced
2 cloves garlic, minced
One 6-ounce can 100% pure pineapple juice
1/4 cup hot sauce
2 tablespoons honey
4 small flour tortillas
12 ounces broccoli slaw
1/2 cup mayonnaise
2 to 3 tablespoons chipotle sauce
1 lime, zested and juiced
1/2 cup thinly sliced pineapple wedges
1/2 cup fresh cilantro leaves
Serving suggestions: tortilla chips and salsa

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.

EASY PINEAPPLE CHICKEN



Easy Pineapple Chicken image

An easy weeknight dinner, this quick chicken stir-fry with pineapple is as delicious as it is colorful! Serve with rice for a complete meal, or fried rice for a treat. Add red chile flakes to the mix if you want something sweet and spicy!

Provided by Natasha

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 40m

Yield 4

Number Of Ingredients 9

3 tablespoons soy sauce
3 tablespoons olive oil, divided
½ teaspoon paprika
salt to taste
1 pound boneless, skinless chicken breast, cut into strips
1 red bell pepper, cubed
1 bunch scallions, trimmed and sliced into 1/2-inch lengths
1 (12 ounce) can pineapple chunks, drained and juice reserved
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 22 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 2.2 g, Sodium 782.9 mg, Sugar 14.9 g

CHICKEN BURRITOS WITH PINEAPPLE SALSA



Chicken Burritos with Pineapple Salsa image

Provided by Sandra Lee

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 13

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

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.

PINEAPPLE CHICKEN BURRITOS



Pineapple Chicken Burritos image

Not too heavy, these "Hawaiian"-like burritos are a real family pleaser. They are full of chicken, corn, black beans, and yes, pineapple. There is just a touch of cheese over the top. The chicken cooks easily in the crock pot which makes assembly and just heating through super easy. This recipe makes a double-batch, so some can be frozen for a later time. I usually get about 16 - 18 burritos, for you this may vary according to your stuffing and rolling capabilities.

Provided by caro.taylor1

Categories     One Dish Meal

Time 7h20m

Yield 16-18 burritos, 16-18 serving(s)

Number Of Ingredients 11

6 chicken breasts (fresh or frozen)
1 (20 ounce) can crushed pineapple, drained
2 (15 ounce) cans black beans, rinsed and drained
2 cups salsa, medium (needs to be medium or it will be too bland)
3 cups cooked rice
1 teaspoon cumin
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
16 flour tortillas, burrito-sized (I use 8-inch)
2 (10 ounce) cans green enchilada sauce
2 cups cheddar cheese, shredded (okay to sub monterey jack, or even a Mexican blend)

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.

PINEAPPLE CHICKEN BURRITOS



Pineapple Chicken Burritos image

This sounds like a wonderful tropical version of classic chicken burrito. I found this at Real MOM Kitchen posted by Laura. This recipe makes a lot and has freezing tips for OMC. As we are currently in the middle of playing spring PAC have not gotten a chance to make so the times are estimates.

Provided by Debbwl

Categories     Chicken

Time 7h30m

Yield 10-12 serving(s)

Number Of Ingredients 12

6 chicken breasts
1 (20 ounce) can crushed pineapple, drained
2 (15 ounce) cans black beans, rinsed and drained
2 cups salsa (needs to be medium heat or it will be too balance out well)
3 cups cooked rice
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper
10 -12 burrito-size flour tortillas
2 (10 ounce) cans green enchilada sauce
2 cups Mexican blend cheese, shredded

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.

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