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Amazing Hawaiian Chicken Chili
Amazing Hawaiian Chicken Chili
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Prep Time:
20 minutes
Cook Time:
115 minutes
Total Time:
135 minutes
Delicious chicken chili with sweet pineapple and a hint of spice for the whole family to love.
Ingredients:
  • 2 pounds skinless, boneless chicken breast halves
  • 1 cup barbeque sauce
  • 2 tablespoons butter, divided
  • 2 cloves garlic, minced
  • 1 large roasted red pepper, chopped
  • 1 (6 ounce) can tomato paste
  • 3 tablespoons chili powder
  • 1 tablespoon ancho chile powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground ginger
  • 1 tablespoon vanilla extract
  • 0.5 teaspoon white sugar
  • 1 (20 ounce) can pineapple chunks
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can black beans, drained
  • 1 (28 ounce) can chopped tomatoes, drained
  • 1 (24 ounce) jar chipotle salsa
Instructions:
  • Marinate the chicken breasts in barbecue sauce in a large zip-top bag for 30 minutes in the fridge.
  • In a large skillet over high heat, melt 1 tablespoon of butter. Add the chicken and cook until browned and almost cooked through, around 5 minutes per side. Transfer the chicken to a cutting board, chop it into 1-inch pieces, and place in the slow cooker.
  • In a skillet over medium-high heat, melt the remaining butter and sauté the diced onion, garlic, and roasted red pepper until the onion is softened, about 5 minutes. Add in the tomato paste, chili powder, ancho chile powder, cumin, ginger, vanilla, and sugar. Cook and stir until well combined, about 2 minutes. Transfer everything to the slow cooker.
  • Drain the canned pineapple, keeping the fruit aside. Mix the pineapple juice, kidney beans, black beans, tomatoes, and chipotle salsa in the slow cooker. Set the heat to High and let it bubble for about 20 minutes. Reduce the heat to Low and cook for 1 more hour to let the flavors blend.
  • Add the saved pineapple to the chili, simmer for 15 minutes until the pineapple is warm. Season with salt and pepper, then serve hot.

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