Recipes / Dinner

Pineapple Salsa Chicken Bake - Dump and Go Dinner

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Pineapple Salsa Chicken Bake - Dump and Go Dinner

Christine
The Cook
2 Servings
6 Ingredients
17 Comments

Pineapple Salsa Chicken Bake is one of the easiest meals you can make but the taste will never give it away! With just six ingredients you can throw this dish together in no time for a sweet and spicy main course to share around the table.

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2 Servings
6 Ingredients
17 Comments

Ingredients

  • 2 cups cook and shred Chicken, Boneless Breasts
  • 2 cups Pineapple Salsa
  • ¼ cups juice Lime
  • ⅛ teaspoons Sea Salt
  • 1 cup drain Chunks Pineapple, Canned
  • 2 tablespoons seed and dice Jalapeño

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all ingredients in a large bowl.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine all ingredients in a large bowl and mix thoroughly.
  2. Spread evenly into an 8×8 pan and bake at 350 degrees for 10-15 minutes, until heated through.

Nutrition Facts

Servings Per Recipe
2 Servings
Serving Size
about 2 cups
Amount Per Serving
Calories
541
Total Fat
6g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
166mg
Sodium
1163mg
Total Carbohydrates
70g
Fiber
4g
Sugar
48g
Protein
53g
WW Freestyle
3

Categories

5-ingredients-or-less, shellfish-free, fish-free, soy-free, paleo, gluten-free, dairy-free, gluten-free-dairy-free, summer, spring, fall, winter, thm-e-meal, real-food, egg-free, diet, wwfreestyle, wwfreestyle0-2

Categories

5-ingredients-or-less, shellfish-free, fish-free, soy-free, paleo, gluten-free, dairy-free, gluten-free-dairy-free, summer, spring, fall, winter, thm-e-meal, real-food, egg-free, diet, wwfreestyle, wwfreestyle0-2

17 Comments

Join the discussion

  1. 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?

    Reply

  7. Made this tonight using freshly made pineapple salsa (made it from scratch because I have other food allergies that stop me from being able to eat store bought)…. Ruined!DO NOT USE FRESH PINEAPPLE for this recipe – I learned the hard way there is an enzyme in fresh pineapple that quickly reacts with meat. The result was a chalk tasting, inedible mess 🙁

    Reply

    1. Oh no Michelle! I am so sorry to hear that! Is there anyway you could save it by adding a juice(or acidic ingredient) to cut down on the chalky effect from the fresh pineapple? Maybe lemon or lime juice? I hope you can still turn it into something else so it doesn’t go to waste.

      Reply

  9. I made this and it was a LOT of pineapple compared to the amount of meat – has a tried this with JUST the salsa and not chunks of pineapple? or has anyone tried this was halfing the salsa and pineapple chunks? we barley ate the pineapple – it was a waste

    Reply