Hawaiian Chicken Chili

By á-73113

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
• 1 1/2 teaspoons salt

Preparation

Step 1

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.