Bacon, Hashbrown and Egg Casserole Recipe

• 2 lbs. chicken breasts (I actually prefer the thinly sliced for this – I think they shred easier)
• 1 (20 oz) can of diced pineapple (juice and pineapple separated)
• 1 jalapeno, seeded and chopped
• 1 small red onion, sliced
• 1 Tbsp chili powder
• 2 tsp cumin
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp red pepper flakes
• ¼ tsp oregano
• ¼ tsp paprika
• 1 tsp salt
• 1 tsp pepper
• Pinch of cayenne
• Few dashes of hot sauce
• 1/3 cup chopped cilantro

Directions