Pineapple Chicken Burritos

5 boneless chicken breasts
1 20 oz can crushed pineapple, drained
1 15 oz can black beans, rinsed and drained
2 cups medium salsa

2 cup cooked rice
6-10 burrito sized flour tortillas
1 10oz can green enchilada sauce
1 cup shredded cheddar/monterey jack blend

Label: Pineapple Chicken Burritos. Thaw in fridge the night before. Place in crock pot and cook on low for 6-8 hours. Remove chicken from crock pot and shred. Mix chicken back in crock pot and add cooked rice. Preheat broiler. Fill tortillas with mixture. Place in greased 9x13 pan. Pour enchilada sauce on top of the burritos. Top with cheese. Place the pan on a middle rack under the broiler until the cheese is melted, about 3 minutes.