Hawaiian Chicken Chili

From: lil_woman

On Oct 30, 2009

Very good chili. I love the pineapple, but next time would use tidbits or cut the chunks in half. Also I added corn to the chili.

From: Mustang Sally 54269

On Oct 22, 2009

I made this quite awhile ago but I still remember how great it turned out. My mouth is watering again just thinking about it. I made this for a Hawaiian ethnic dinner for a large group & several commented how tasty it was. I agree it's sweet & savory, we used Pace salsa (which is quite hot) so I found it balanced the sweet perfectly. This dish gets better the longer it sits, thanks so much for sharing.

From: senseicheryl

On Sep 28, 2008

I made this chili this morning and it turned out wonderful! Here are just a few notes that I made: 1.) I used 6 boneless, skinless chicken breasts, 2.) I used about 2 tablespoons of minced garlic, 3.) I used about 1 cup of frozen chopped onions, 4.) I used about 1 cup of frozen chopped green peppers and 5.) Instead of salt, I used an all-purpose seasoning called Cracker Girl. I browned the chicken in the butter first and then I drained it as it was very liquidy. I added the garlic, onions and peppers. In the meantime, I added all of the other ingredients (except for the pineapple chunks) to my crockpot and stirred it all up. I added the chicken when it was done and turned the crockpot on low and it has been cooking for about 6 hours or so. Hubby loves it! Thanks for the awesome recipe that I'm sure I will be using again and again. I just posted some pictures for you as well.

From: sheryl w

On Apr 25, 2005

This is an excellent chili recipe when you want something different. I cut up the pineapple chunks smaller and used less chili powder than called for. I used Newman's pineapple salsa and added a can of black beans. It was great that night but even better as leftovers the next day. I gave the recipe to 4 other people and they all raved over it also!!