PREPARATION:

1. Preheat oven to 400°F.
2. Toss pineapple and 1 tablespoon oil on large nonstick baking sheet. Bake 20 minutes or until lightly browned, stirring halfway through baking time.
3. Transfer pineapple to large bowl; stir in tomatoes and brown sugar. Let cool to room temperature. Stir in cilantro and 1 tablespoon vinegar.
4. Bring chicken broth and salsa to a boil in heavy, medium saucepan over high heat. Stir in rice. Reduce heat to low; simmer, covered, 20 minutes or until rice is tender and liquid is absorbed.
5. Heat remaining 1 tablespoon oil in large saucepan over medium heat. Add garlic, cumin and allspice; cook and stir 3 minutes. Add beans and remaining 2 tablespoons vinegar; cook and stir 2 minutes or until heated through.
6. Coarsely mash bean mixture with potato masher.
7. Reduce oven temperature to 350°F. Spread about 3 tablespoons bean mixture evenly on bottom half of 1 tortilla; top with rice mixture.
8. To form, fold right edge of tortilla up over filling; fold bottom edge over filling, then loosely roll up, leaving left end of burrito open. Repeat with remaining tortillas, bean mixture and rice mixture.
9. Place burritos in ungreased 12X8X2-inch baking dish. Cover; bake 20 minutes or until heated through. Serve with pineapple salsa, sour cream and green onions.