Preheat oven to 425 F. Spray a baking sheet with cooking spray and set aside.
To prepare the chimichangas, combine the chicken, 3/4 cup of salsa verde and cumin in a mixing bowl.
Lay a tortilla on counter.
Spread 2 tablespoons refried beans in lower third of tortilla, leaving a 2-inch border.
Spread 1/4 cup of chicken salsa mixture; sprinkle with a bit of scallion and then 1/4 cup cheese, keeping the same neat border.
Slide both thumbs under the tortilla and lift up slightly, while rolling toward the center. Once the filling is covered, flip the sides in and finish rolling.
Place seam side down and one inch apart on the baking sheet.
Spray each chimichanga with cooking spray. Bake for 25 minutes or until a crispy golden brown.
To prepare the pineapple salsa, combine the remaining 1 1/4 cup of salsa verde with pineapple tidbits, crushed pineapple and cilantro.
Garnish the chimichangas with a couple of jalapeno slices and serve with pineapple salsa on the side.