Hawaiian Chicken Chili

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

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

Recipe

• 1 in large pot or dutch oven, melt butter and sauté 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.