Hawaiian Chicken Chili

Hawaiian Chicken Chili

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (20 ounce) cans 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) cans chopped tomatoes, undrained

  • 1

    (24 ounce) jars pace mild-medium picante sauce ( or your favorite salsa- I use my homemade stuff)

  • 1

    (6 ounce) cans tomato paste

  • 3

    tablespoons chili powder

  • 2

    tablespoons cumin

  • teaspoons salt

Directions

Directions 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.


Nutrition

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