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.
- 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) jarpace mild-medium picante sauce (or your favorite salsa- I use my homemade stuff)
- 1 (6 ounce) can tomato paste
- 3 tablespoons chili powder
- 2 tablespoons cumin
- 1 1⁄2 teaspoons salt
Directions See How It's Made
- In large pot or dutch oven, melt butter and sauté chicken* until almost cooked through.
- Add garlic, onion and bell pepper and cook for 2 more minutes.
- Add reserved pineapple juice and all other ingredients- EXCEPT- for the pineapple chunks.
- Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
- 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.
- Next day, reheat on stove top, stir in pineapple and serve.
- *Note about chicken: recipe originally calls for 12 chicken breasts.
- I found this a bit excessive and so tweaked the measurement.
- I find 7-8 breasts works for me.
- I guess it depends on how well endowed your chickens were.
- Judge accordingly.