Prep 20 mins
Cook 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.
- 566.99 g can chunk pineapple, drained and juice reserved
- 8-12 boneless skinless chicken breasts, cut into bite sized pieces
- 29.58 ml butter
- 2 garlic cloves, diced
- 1 large onion, diced
- 1 large bell pepper, diced
- 2 (850.48 g) can kidney beans
- 793.78 g can chopped tomatoes, undrained
- 680.38 g jarpace mild-medium picante sauce (or your favorite salsa- I use my homemade stuff)
- 170.09 g can tomato paste
- 44.37 ml chili powder
- 29.58 ml cumin
- 7.39 ml salt
- 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.
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.
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.