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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

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
550 g
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.

    Avatar Of Bella Collins

    Bella Collins

    Pasta perfectionist with a passion for creating handmade noodles and sauces.

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