Mexican Pineapple Chicken with Easy Refried Beans
MEXICAN PINEAPPLE CHICKEN WITH EASY REFRIED BEANS
There are a few reasons why I love this chicken recipe. It's versatile, it makes great leftovers, and all you have to do is toss the ingredients in an Instant Pot or slow cooker and it transforms itself into an easy meal. You can substitute pork for chicken, and you can use the results in burrito bowls, fajitas or tacos, in salads, on sandwiches...
Refried beans have always been one of my favourite foods, however the store-bought kind are typically high in sodium, and are often made with bacon fat! My recipe here is simple, low sodium, and vegan.
Slow Cooker or Instant Pot Mexican Pineapple Chicken
4 large chicken breasts
1 cup crushed, unsweetened pineapple (I used canned with great results)
1 large yellow onion, sliced into half moons
6 cloves garlic, crushed or minced
1 chipotle pepper in adobo, with 1-2 tbsp adobo sauce (or substitute 1 sliced jalapeno)
Juice of 1 lime
1 tbsp ground cumin
2 tsp Mexican oregano (you may use regular oregano, but if you can find it, the Mexican variety takes this recipe to the next level)
2 tbsp tomato paste
1 tsp salt, or to taste
Set your Instant Pot to slow cooker, and set the temperature to low. OR use your slow cooker on low.
Combine all ingredients in the slow cooker, and mix to coat the chicken.
Cook for 6-8 hours.
When done cooking, remove chicken to a large plate or cutting board and shred with two forks. It should completely fall apart and shred easily.
If your pineapple sauce is a little bit too runny for your liking, stir in a tablespoon or two of corn starch to thicken. Then return the chicken to the pot and stir.
Serve in a burrito bowl, as tacos, in a sandwich, on a salad, or however else you like it. It keeps in the refrigerator for about 5 days, and it freezes well.
Erin's Easy Refried Beans
1 tbsp olive, canola, or grapeseed oil
1 yellow onion, diced fine
2 cups white, pinto, or black beans, either cooked from dried or canned*
3 cloves garlic, crushed or minced
1 tbsp cumin
1 tsp chili powder
1/2 tsp salt, or to taste
1 cup water or stock
In a medium saucepan, heat oil until shimmery. Add onions and cook on medium heat until just starting to brown, stirring frequently to ensure even browning.
Add the beans, garlic, spices, and salt and pepper and stir. Then add water or stock and turn heat down to low. Allow to simmer with the lid off until about half of the water is absorbed, about 15-20 minutes. The mixture should be thick and moist, but not watery.
Remove from heat and either mash with a potato masher or fork, or blenderize with an immersion blender. If you like a more rustic texture with some bean pieces, use the masher. If you like a smooth texture, use the blender.
Serve warm. Works well as a sandwich spread.
*If you are using canned beans, choose low/no sodium, or rinse them first.