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Hawaiian Chicken Chili

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Ingredients

Adjust Servings:
1 (20 ounce) can chunk pineapple, drained and juice reserved
8 - 12 boneless skinless chicken breasts, cut into bite sized pieces
2 tablespoons butter
2 garlic cloves, diced
1 large onion, diced
1 large bell pepper, diced
2 (15 ounce) cans kidney beans
1 (28 ounce) can chopped tomatoes, undrained
1 (24 ounce) jar pace mild-medium picante sauce (or your favorite salsa- use my homemade stuff)
1 (6 ounce) can tomato paste
3 tablespoons chili powder
2 tablespoons cumin
1 1/2 teaspoons salt

Nutritional information

395.4
Calories
71 g
Calories From Fat
7.9 g
Total Fat
2.8 g
Saturated Fat
83.2 mg
Cholesterol
1652.1 mg
Sodium
49.5 g
Carbs
11.7 g
Dietary Fiber
26.3 g
Sugars
35.1 g
Protein
550g
Serving Size

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Hawaiian Chicken Chili

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    Cuisine:

    This was a nice change from the usual beef chili that we make. I loved the idea of the pineapple, chicken, and chili combined, but there was way too much chili powder for me. I think it overshadowed the other flavors. I would cut it in half next time. I tasted it the recipe in its original state, and I ended up adding some brown sugar and leftover coffee to try to balance out the chili powder taste. I ended up topping it with tortilla chips, shredded cheddar, sour cream, and green onions.

    • 90 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Hawaiian Chicken Chili, Another great recipe from my Aunt Toni Unusual but wonderfully tasty as was proved this Fall when my DH and I won a chili cook-off with it Hope you enjoy it as well , This was a nice change from the usual beef chili that we make I loved the idea of the pineapple, chicken, and chili combined, but there was way too much chili powder for me I think it overshadowed the other flavors I would cut it in half next time I tasted it the recipe in its original state, and I ended up adding some brown sugar and leftover coffee to try to balance out the chili powder taste I ended up topping it with tortilla chips, shredded cheddar, sour cream, and green onions , We really enjoyed this twist on regular beef chili!! I only had one jar of salsa and it was a Medium Chipotle Salsa so I only used 2 tbsp chili powder instead of 3 We used 1 can red kidney and 1 can white kidney beans and only 8 chicken breasts I also cut my pineapple chunks in smaller pieces and added the next day when reaheating We are going to enter this recipe in a chili cook-off this weekend wish us luck!! Might try using fresh pineapple instead of canned


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    Steps

    1
    Done

    In Large Pot or Dutch Oven, Melt Butter and Saut Chicken* Until Almost Cooked Through.

    2
    Done

    Add Garlic, Onion and Bell Pepper and Cook For 2 More Minutes.

    3
    Done

    Add Reserved Pineapple Juice and All Other Ingredients- Except- For the Pineapple Chunks.

    4
    Done

    Bring to a Boil, Then Reduce Heat and Simmer For 45 Minutes, Stirring Occasionally.

    5
    Done

    Remove from Heat, Stir in Pineapple and Serve Immediately- or, What I Like to Do- Remove from Heat Allow to Cool, Cover and Refrigerate Over Night.

    6
    Done

    Next Day, Reheat on Stove Top, Stir in Pineapple and Serve.

    7
    Done

    *note About Chicken: Recipe Originally Calls For 12 Chicken Breasts.

    8
    Done

    I Found This a Bit Excessive and So Tweaked the Measurement.

    9
    Done

    I Find 7-8 Breasts Works For Me.

    10
    Done

    I Guess It Depends on How Well Endowed Your Chickens Were.

    11
    Done

    Judge Accordingly.

    Avatar Of Rosemary Ablack

    Rosemary Ablack

    Jerk Chicken and Caribbean aficionado serving up authentic West Indian street food with a modern twist.

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