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 @ Onceamonthmom.com
- 2 cups chicken, cooked and shredded
- 2 cups pineapple salsa (look for a jar that is gluten, sugar, and preservative free)
- 1 medium lime
- 1 cup pineapple, chopped
- 2 Tablespoons jalapeño peppers, diced
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).
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.
**conversion chart image provided by Erik Spiekermann