Pineapple Salsa ñ Chicken Burrito

[Hj]

3 ½ to 4 lb. chicken grilled or boiled
1 yellow onion medium peeled
Kosher salt ñ fresh ground pepper
8 oz. can pineapple chunks drained chopped
1 red onion small diced
1 jalapeno pepper seeded chopped
2 T. cilantro chopped
1 T. chili powder
2 T. lime juice
3 scallions chopped
6 flour tortillas
1 can black beans drained rinsed well
1 c. Monterey Jack cheese shredded or favorite

Large pot-place chicken- 1 whole onion with large pinch salt -cover with cold water. Bring to boil -reduce to simmer -cook until chicken is cooked through-maybe an 1 hour.

While chicken is cooking make
Salsa ~by mixing together diced red onion- pineapple chunks- jalapeno- cilantro- chili powder- lime juice with season with salt n pepper. Cover - refrigerate until ready to serve.

Remove chicken - allow it to cool. Strain cooking liquid - reserve it -onion a tortilla soup. When chicken is cool enough to handle- remove meat- discarding bones n skin. Save 1 cup meat for some tortilla soup to go with burritos.

Wrap tortilla in a damp towel - microwave 45 seconds or until warm - pliable. Heat beans in small pot over low heat.

Lay out one tortilla onto a flat surface. Place 1/4 chicken, into middle of burrito. Top with 1/4 cup cheese- 1/4 beans with 2 tablespoons salsa. Fold bottom tortilla up over the filling then fold sides in -roll up from bottom. Repeat with remaining ingredients - garnish with remaining salsa.