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Pineapple Chicken for Dinner

Pineapple Chicken for Dinner

with Southwestern Burritos for Lunch

Dinner 2 Lunch™
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Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). The night before, the Southwest-spiced chicken, sliced poblanos with onion, and warm pineapple top a sweet and savory rice bowl. The next day, the leftover ingredients are tucked into a quick burrito that you’ll be proud to show off to your workmates.

*The Lunch Burrito information is as follows: Calories: 710, Fat: 25 g, Saturated Fat: 12 g, Carbohydrate: 61 g, Sugar: 2 g, Fiber: 3 g, Protein: 48 g, Cholesterol: 170 mg, Sodium: 960 mg. The nutrition facts panel below represents the nutrient values for the Pineapple Chicken Dinner

Tags:Spicy
Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Poblano Pepper

1 unit

Red Onion

1 unit

Roma Tomato

¼ ounce

Cilantro

1 unit

Lime

¾ cup

Jasmine Rice

24 ounce

Chicken Breasts

4 ounce

Pineapple

1 tablespoon

Southwest Spice Blend

1 teaspoon

Chipotle Powder

8 tablespoon

Sour Cream

(ContainsMilk)

½ cup

Mexican Cheese Blend

(ContainsMilk)

2 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

4 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat22 g
Saturated Fat8 g
Carbohydrate74 g
Sugar13 g
Dietary Fiber6 g
Protein41 g
Cholesterol150 mg
Sodium200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Zester
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Prep and Cook Rice
Prep and Cook Rice
1

Wash and dry all produce. Core, seed, and thinly slice poblano. Halve, peel, and thinly slice onion. Mince a few slices until you have 1 TBSP. Drain pineapple, reserving juice. Finely chop tomato. Roughly chop cilantro. Zest, then quarter lime. Place rice and 1 ¼ cups water in a small, lidded pot. Cover and bring to a boil, then reduce heat to a gentle simmer. Cook until tender, about 15 minutes. Keep covered until ready to serve.

Make Salsa and Crema
Make Salsa and Crema
2

Meanwhile, in a small bowl, combine tomato, minced onion, half the cilantro, 1 TBSP pineapple juice, juice from two lime quarters, and a pinch of salt. In a separate small bowl, stir together 4 TBSP sour cream (2 packages) and a pinch of chipotle powder. Add water, 1 tsp at a time, until mixture has a drizzling consistency. Season with salt and more chipotle powder to taste.

Cook Chicken
Cook Chicken
3

Pat chicken dry with a paper towel. Season all over with Southwest spice, a small pinch of chipotle powder, salt, and pepper. Heat a large drizzle of olive oil in a large pan over medium heat (use a nonstick pan if you have one). Add chicken and cook until brown and cooked through, about 8 minutes per side. Transfer to a cutting board to rest.

Cook Pineapple and Poblano
Cook Pineapple and Poblano
4

Meanwhile, in a separate large pan, heat a drizzle of olive oil over medium-high heat. Add pineapple and cook, stirring, until browned, 3-5 minutes. Transfer to a plate. Heat another drizzle of olive oil in same pan. Add poblano, sliced onion, and a big pinch of salt. Cook, stirring, until softened, about 5 minutes. Remove from heat.

Finish Dinner
Finish Dinner
5

Slice chicken. Fluff rice with a fork, then stir in lime zest and 1 TBSP butter. Season with salt and pepper. Set aside ½ cup rice for lunch, then divide remainder between bowls for dinner. Top with pineapple and half the chicken. Reserve ½ cup poblano mixture for lunch, then spoon remainder onto bowls along with salsa, crema, and remaining cilantro. Serve with remaining lime quarters on the side.

Make Lunch
Make Lunch
6

In the morning, divide reserved rice, chicken, and veggie mixture among tortillas. Sprinkle with cheese. Roll into wraps and pack each with sour cream. When ready to eat, microwave until warm, about 15 seconds. Enjoy with sour cream for dipping.