Hawaiian Chicken Chili

Total Time
1hr 10mins
20 mins
50 mins

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.

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  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.
Most Helpful

4 5

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.

5 5

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.

5 5

I made this chili this morning and it turned out wonderful! Here are just a few notes that I made: 1.) I used 6 boneless, skinless chicken breasts, 2.) I used about 2 tablespoons of minced garlic, 3.) I used about 1 cup of frozen chopped onions, 4.) I used about 1 cup of frozen chopped green peppers and 5.) Instead of salt, I used an all-purpose seasoning called Cracker Girl. I browned the chicken in the butter first and then I drained it as it was very liquidy. I added the garlic, onions and peppers. In the meantime, I added all of the other ingredients (except for the pineapple chunks) to my crockpot and stirred it all up. I added the chicken when it was done and turned the crockpot on low and it has been cooking for about 6 hours or so. Hubby loves it! Thanks for the awesome recipe that I'm sure I will be using again and again. I just posted some pictures for you as well.