Cherchies Blog

Chicken and Roasted Pineapple Burrito Recipe

entrees, lunchSheri SpalloneComment

Cook Time:  60 minutes  Difficulty:  Easy

Stewed chicken is used to create delicious lunch or dinner.  You could easily substitute cooked Rotisserie chicken if you're short on time.  Serve this dish with Pepper Jam Grilled Pineapple and our Strawberry Spinach Salad for a complete meal.




In a large pot, put the chicken, 1 whole onion and large pinch of salt and and pepper and cover with cold water.  Bring the pot to a boil then reduce to a simmer and cook until the chicken is cooked through, about 1 hour. Remove the chicken and allow it to cool.  When the chicken is cool enough to handle, remove the meat, discarding the bones and skin. If you are using breasts instead of a whole chicken, cube the chicken.

Wrap the tortillas in a damp towel and microwave for 45 seconds 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 Terrapin Ridge Farms Roasted Pineapple & Habanero Sauce. 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 sauce.