Pineapple Chicken Burritos
Elevate your weeknight dinner game with these tropical-inspired Pineapple Chicken Burritos, bursting with flavor and perfect for the whole family! Tender, spiced chicken meets juicy, tangy pineapple salsa in a symphony of sweet and savory flavors, complemented by fluffy seasoned rice, hearty black beans, and melted cheese—all wrapped up in a warm, toasty tortilla. This quick and easy recipe comes together in just 45 minutes, making it a convenient yet impressive meal idea. Customize it with fresh cilantro and a squeeze of lime for an extra zesty kick, or crisp the burritos to golden perfection for added texture. Whether you’re craving a tropical twist or a comforting handheld meal, these Pineapple Chicken Burritos are a flavorful delight you’ll want to make again and again. Perfect for busy weeknights or casual gatherings!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1.5 cups Pineapple chunks (fresh or canned, drained)
- 1 cup White or brown rice
- 1 cup Black beans (cooked or canned, rinsed and drained)
- 1 cup Shredded cheddar or Monterey Jack cheese
- 4 pieces Flour tortillas (large, burrito-sized)
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh cilantro (chopped, optional)
- 1 tablespoon Fresh lime juice
Instructions
Cook the rice according to the package instructions and set aside.
Preheat a large skillet over medium heat. Add 1 tablespoon of olive oil.
Season the chicken breasts with garlic powder, ground cumin, chili powder, salt, and black pepper. Place them in the skillet and cook for about 4-5 minutes per side, or until fully cooked and no longer pink in the center.
Remove the chicken from the skillet and let it rest for 5 minutes. Chop or shred into bite-sized pieces.
In a separate bowl, combine the pineapple chunks, lime juice, and fresh cilantro (if using) to make a quick pineapple salsa.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the cooked rice for 2-3 minutes to slightly crisp it up, stirring frequently.
Warm the tortillas in a clean skillet or microwave to make them pliable.
Assemble the burritos by layering cooked rice, black beans, chicken, pineapple salsa, and shredded cheese in the center of each tortilla.
Fold the sides of the tortilla inward and roll it up tightly into a burrito.
Place the burritos, seam-side down, on a skillet over medium heat for 2-3 minutes to lightly toast and seal them. Flip and toast the other side if desired.
Serve the burritos warm and enjoy!
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 955 mg | 42% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 10.6 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 314 mg | 24% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 671 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
