Hawaiian Chicken Chili
Bring a tropical twist to your dinner table with this Hawaiian Chicken Chili—a vibrant fusion of sweet and savory flavors. Tender chunks of chicken breast are simmered to perfection with juicy pineapple, zesty tomato salsa, hearty red kidney beans, and a medley of colorful bell peppers. Warm spices like cumin, chili powder, and paprika add a comforting depth, while the pineapple juice infuses every bite with a subtly sweet island flair. Perfect for a quick weeknight meal, this hearty one-pot dish comes together in just 50 minutes and serves up to four. Garnish with fresh cilantro and a touch of heat from sliced jalapeños for a flavor-packed finish that's sure to impress. Whether you're looking for a unique chili variation or craving tropical-inspired comfort food, this Hawaiian Chicken Chili is a must-try recipe!
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Recipe Information
Ingredients
- 1 pound Chicken breast, boneless and skinless
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 cup Pineapple chunks, canned (with juice)
- 1.5 cups Tomato salsa
- 1 cup Red kidney beans, canned (drained and rinsed)
- 1 cup Chicken broth
- 1 teaspoon Cumin, ground
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 1 small Jalapeño, sliced (optional, for garnish)
Instructions
Dice the chicken breast into bite-sized pieces and set aside.
Heat olive oil in a large pot or Dutch oven over medium heat.
Add diced onion and minced garlic to the pot and sauté for 2-3 minutes, or until the onions are translucent and fragrant.
Add the diced red and green bell peppers to the pot and cook for another 5 minutes, stirring occasionally.
Increase the heat to medium-high and add the chicken pieces. Cook until the chicken is browned on all sides, about 6-8 minutes.
Add the canned pineapple chunks with their juice, salsa, red kidney beans, and chicken broth to the pot. Stir well to combine.
Sprinkle in the cumin, chili powder, paprika, salt, and black pepper. Stir to evenly distribute the seasonings.
Reduce heat to medium-low, cover the pot, and let the chili simmer for 20 minutes, stirring occasionally.
Taste the chili and adjust the seasoning with more salt or spices as needed.
Serve hot, optionally garnished with fresh chopped cilantro and sliced jalapeño.
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3739 mg | 163% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 57.8 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3331 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
