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    You are in: Home / Recipes / Hawaiian Chicken Chili Recipe
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    Hawaiian Chicken Chili

    Hawaiian Chicken Chili. Photo by senseicheryl

    1/2 Photos of Hawaiian Chicken Chili

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    BothFex's Note:

    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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    Serves: 8


    large p ...

    Units: US | Metric


    1. 1
      In large pot or dutch oven, melt butter and sauté chicken* until almost cooked through.
    2. 2
      Add garlic, onion and bell pepper and cook for 2 more minutes.
    3. 3
      Add reserved pineapple juice and all other ingredients- EXCEPT- for the pineapple chunks.
    4. 4
      Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
    5. 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. 6
      Next day, reheat on stove top, stir in pineapple and serve.
    7. 7
      *Note about chicken: recipe originally calls for 12 chicken breasts.
    8. 8
      I found this a bit excessive and so tweaked the measurement.
    9. 9
      I find 7-8 breasts works for me.
    10. 10
      I guess it depends on how well endowed your chickens were.
    11. 11
      Judge accordingly.

    Ratings & Reviews:

    • on November 28, 2011


      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.

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    • on August 09, 2011


      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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    • on September 28, 2008


      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.

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    Read All Reviews (24)


    Nutritional Facts for Hawaiian Chicken Chili

    Serving Size: 1 (550 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 395.4
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 2.8 g
    Cholesterol 83.1 mg
    Sodium 1652.1 mg
    Total Carbohydrate 49.5 g
    Dietary Fiber 11.7 g
    Sugars 26.2 g
    Protein 35.1 g

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