Saturday, July 24, 2010

Pineapple Salsa Chicken

This was another easy to make meal perfect for a hot summer day...except today was rainy and cooler than it has been in weeks! I was originally going to make beef empanadas but realized I was missing an ingredient so this came into play!

Pineapple Salsa Chicken-shared from What a Crock!
1 lb chicken breast
1 jar salsa
1 20 oz can pineapple tidbits(although I did used crushed)
2-3 cups black beans

Place chicken in crock pot. Cover with black beans, salsa, and pineapple. Cook on low for 6-8 hours, or high for 4 hours. Once chicken is done, you can shred or chop and add it back to the sauce. Serve over rice.

**This was just ok...the pineapple didn't seem to stand out as much, it could have been because it was crushed and not the tidbits.(I just used what I had on hand). The original recipe says to drain the pineapple, but leave the liquid in the canned beans. I decided I didn't need the extra salt(plus my beans were cooked by me) so I left the juice in the pineapple. We have enough for leftovers for at least 2 meals, plus I froze some to make burritos, tacos, or whatever with it! I think the addition of corn work work very well at the end.


  1. I just saved this recipe! It sounds delicious and super simple! I LOVE black beans and pineapple! I actually have a black bean pineapple enchilada recipe on my blog but this sounds super easy to make, thanks!

  2. are the black beans cooked or dried?