11 Reviews

This was very good!! I used my homegrown Hawaiian white pineapple and used 3 chicken breasts. I now have 1 leftover for my lunch. Yummy!

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nemokitty July 26, 2010

Simple, easy recipe! Next time, I'm going to use hot salsa instead of mild, because I think the pineapple would still balance out the heat (but we do like spicy things around here!) Also, I agree with the other reviewer that you can actually drain everything (salsa, beans & pineapple) and still have plenty of liquid. Thanks for posting!

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DallasAggieGal May 03, 2010

Super easy recipe for the crock. I used leftover fresh pineapple salsa that I had on hand instead of the canned and bone-in chicken pieces and it was great over a packet of yellow rice with some grated cheese on top. I wasn't sure how the pineapple would taste in it, but it really blended nicely and made the whole thing more tangy than sweet.

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zephanie January 10, 2009

This was very easy to make. I used a combination of breasts and thighs (about 2.5 lbs). I drained the excess liquid off the beans and salsa and still had more than enough liquid. I might try adding two cans of beans the next time. The pineapple really makes this dish. I added some salt at the table.

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Jo Anne June 02, 2008

This is definitely my kind of recipe. It took me less than five minutes to put together. I used a 24 ounce jar of mild sauce and an 8 ounce jar of extra hot sauce because that is what I had on hand. It had a little kick - we loved it! I served it over rice and tomorrow we are having the leftovers with tortillas. A word of caution - if you use six chicken breasts, your crock pot may boil over on the counter. I ended up taking out about a half a cup of liquid. Thanks Dancer for the recipe!

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bepporoony January 26, 2008

This was simple to make and good. It will only be as good as the salsa you use, because this is the only source of seasoning and spice. This makes A LOT of food, I used six chicken breasts and it makes more like 12 servings. After five servings having been eaten, I just made a Mexican lasagna with the leftovers, and I still have probably another 2 servings left.

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KelBel May 06, 2007

Served this with Mexican Rice (Mexican Rice) and it was just perfect. Update: the second time I made this, it wasn't as good. I think I drained the pineapple too much. I've decided NOT to drain it the next time so the chicken will have more flavor without more fuss.

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Wild Squirrel November 04, 2006

This was really tasty. I actually tried using frozen breasts, cooking on HIGH for about 5-6 hours (then leaving the lid off the crock for about an hour to thicken the sauce a bit), and it came out great. I used it as a filling for some great burritos, garnishing with cheese, sour cream and lettuce. Will definately be making this again.

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Parrot Head Mama February 01, 2006

This was a big hit at a recent potluck. I did like stacy lu and cut the chicken into strips and cooked it on high. I used a jar of medium salsa and a jar of mild salsa. The pineapple balanced the "hot" so that it was neither sweet nor overly spicy, just flavorful. Some ate it wrapped in tortillas, some ate it as soup. Everyone enjoyed it!

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ratwoman June 12, 2005
Pineapple Salsa Chicken