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Paleo Pineapple Salsa Chicken Bake

Whenever I find a good deal on organic, free-range whole chicken, I stock up. As soon as I get home, I begin cooking a couple in the crockpot or large stockpot. When they’re finished cooking, I bag up the meat and then make chicken stock with the left over bones and broth.

On busy days – which let’s face it, is more often than not – I’ll grab a bag of cooked, shredded chicken out of the freezer and pull together an easy, but tasty, meal. Pineapple Salsa Chicken Bake is one of those meals. With only 5 ingredients it’s super quick to pull together. With the taste, though, your family will never know!

Pineapple Salsa Chicken Bake


Christine @ onceamonthmeals.com



Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix thoroughly. Spread evenly into an 8×8 pan and bake until heated through (10-15 minutes).

Freezing Directions:

Let cool. Pour in gallon freezer bag and label. Lay flat to freeze. To serve: Thaw. Pour into pan to reheat on stove or pour into microwave safe bowl and cook for 2 minutes.

Servings: 2

**conversion chart image provided by Erik Spiekermann

9 Responses to “Paleo Pineapple Salsa Chicken Bake”

  1. Sarah Beard says:

    This looks delicious and easy – two of my favorite things. Freezing question: How many times can you freeze and re-freeze the chicken? If I buy a raw chicken and freeze it, and then thaw it and cook it, then freeze the leftover cooked chicken, can I take that leftover frozen chicken, thaw it, make this recipe and then re-freeze it? How many times can I thaw, cook, freeze, thaw, cook, freeze the chicken before it’s not good to eat?

  2. Jessica says:

    How is the lime included? Just the juice of one lime? Or is the flesh/zest/etc? Included?

  3. Michele says:

    Can this recipe be frozen before cooking?

  4. Kelly :) says:

    What do you serve this with?

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