“Another great recipe from my Aunt Toni. Unusual but wonderfully tasty as was proved this Fall when my DH and I won a chili cook-off with it. Hope you enjoy it as well.”
READY IN:
1hr 10mins
SERVES:
8
YIELD:
1 large pot of chili
UNITS:
US

Ingredients Nutrition

Directions

  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.

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