-
1
Place the chicken breasts and barbecue sauce in a gallon-sized zip top bag and allow to marinate for 30 minutes in the refrigerator.
-
2
Melt 1 tablespoon of butter in a large skillet placed over high heat, and add the chicken.
-
3
Cook the chicken until it is browned and almost cooked through, about 5 minutes per side.
-
4
Remove chicken from skillet, chop into 1 inch pieces, and place in the crock of a slow cooker.
-
5
Heat the remaining 1 tablespoon of butter in the skillet over medium-high heat, add the diced onion, garlic, and roasted red pepper, and cook and stir until the onion is softened, about 5 minutes.
-
6
Stir in the tomato paste, chili powder, ancho chile powder, ground cumin, ground ginger, vanilla, and sugar.
-
7
Cook, stirring, until blended, about 2 minutes.
-
8
Transfer the mixture to the slow cooker.
-
9
Drain the canned pineapple and reserve the fruit.
-
10
Stir the pineapple juice, kidney beans, black beans, tomatoes, and chipotle salsa into the ingredients in the slow cooker and set the heat to High.
-
11
Allow the chili to cook on High until it begins to bubble, about 20 minutes.
-
12
Turn the slow cooker to Low and cook for 1 additional hour.
-
13
Stir the reserved pineapple into the chili and continue to cook until the pineapple is warm, about 15 minutes.
-
14
Salt and pepper the chili to taste and serve piping hot.
