Here is another variation of a recipe I have shared before for easy crock pot southwestern chicken nachos. There have been two other variations I have tried and shared- crock pot creamy southwestern nachos and mango chicken over coconut rice. I saw a recipe for pineapple chicken recipe over at Mel’s Kitchen Cafe and modified it into a recipe for pineapple chicken burritos. I also tried it on nachos without the rice and it also is yummy that way.
Next time, I do think I’ll add a little cumin along with some garlic salt and onion salt to the mixture before placing it in the burritos. It was in need of a little more flavor when it was in the burrito with the rice. The pineapple did add a nice addition of sweetness to the dish. This recipe also makes a ton so I made it to make two meals. One to eat and one to freeze. Got to love that! I also made the pineapple chicken burritos enchilada style because that is the way my family likes to eat them, but you could easily skip that if you want to. I love to use black beans. They are a great source of fiber. There are 7 grams in a serving of black beans.