Pineapple Chicken Chili
3 or 4 chicken breasts cut to ¾” cubes
1 large sweet onion
2 tablespoons cooking oil
2 - 20 oz cans chunk pineapple
2 – 12 oz tomato paste
1- 28 oz can diced tomato
3 – 12 oz can small beans
3 tablespoons ancho chili powder*
3 tablespoons garlic powder*
1 tablespoon passila chili powder* (or more ancho or cayenne if you can’t find passila)
1 tablespoon cayenne chili
2 teaspoons paprika *
1 teaspoons ginger powder*
3-4 fine chopped jalapeño peppers*
*Your taste may vary so maybe work your way up if your not a fan of hot.
Dice the onion and sauté in a large pot in the cooking oil to translucent. Toss in the chicken and the syrup from the cans of pineapple. Reserve the pineapple chucks. Poach the chicken in the pineapple syrup until cooked through.
Mix in the cans of tomato, tomato paste, beans. Mix in the amount of the spices your comfortable with. You can always ad more. Let it all simmer for a few hours. If you’re not getting a nice back of the throat heat, add more chili. Add the pineapple.
The sweetness of the pineapple chunks will temper some of the heat of the finished product. So will some sour cream.
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