Hawaiian Chicken Chili Recipe

Name: Hawaiian Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (20 ounce) can 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) can chopped tomatoes, undrained; 1 (24 ounce) jar pace mild-medium picante sauce (or your favorite salsa- I use my homemade stuff); 1 (6 ounce) can tomato paste; 3 tablespoons chili powder; 2 tablespoons cumin; 1 1/2 teaspoons salt

Servings: persons

1 (20 ounce) can 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) can chopped tomatoes, undrained
1 (24 ounce) jar pace mild-medium picante sauce (or your favorite salsa- I use my homemade stuff)
1 (6 ounce) can tomato paste
3 tablespoons chili powder
2 tablespoons cumin
1 1/2 teaspoons salt

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

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (20 ounce) can chunk pineapple, drained and juice reserved, 8 -12 boneless skinless chicken breasts, cut into bite sized pieces, 2 tablespoons butter, 2 garlic cloves, diced, and more.

Yes, Hawaiian Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hawaiian Chicken Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions