Hawaiian Chicken Chili

READY IN: 1hr 10mins
Recipe by BothFex

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.

Top Review by Lucky Clover

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.

Ingredients Nutrition

Directions

  1. In large pot or dutch oven, melt butter and sauté chicken* until almost cooked through.
  2. Add garlic, onion and bell pepper and cook for 2 more minutes.
  3. Add reserved pineapple juice and all other ingredients- EXCEPT- for the pineapple chunks.
  4. Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
  5. 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. Next day, reheat on stove top, stir in pineapple and serve.
  7. *Note about chicken: recipe originally calls for 12 chicken breasts.
  8. I found this a bit excessive and so tweaked the measurement.
  9. I find 7-8 breasts works for me.
  10. I guess it depends on how well endowed your chickens were.
  11. Judge accordingly.

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