Spicy Pineapple Pork Chili Crock Pot
Dive into a bold blend of sweet and spicy with this Spicy Pineapple Pork Chili Crock Pot recipe, a slow-cooked masterpiece perfect for busy weeknights or a cozy weekend meal. Tender pork shoulder, seared to lock in flavor, is paired with juicy pineapple chunks, hearty red kidney beans, and a medley of warming spices like chili powder, cumin, and a touch of cayenne for heat. The tropical sweetness of pineapple perfectly balances the chili’s rich, savory base, made with diced tomatoes, tomato sauce, and a splash of stock. Cooked low and slow for hours, this dish creates melt-in-your-mouth pork that’s easy to shred and soak up all the delicious flavors. Top it off with fresh cilantro, sour cream, and shredded cheddar for the ultimate comfort food experience. This crock pot chili is guaranteed to be your new favorite crowd-pleasing recipe, effortlessly blending tropical flair with a classic chili kick.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless, trimmed of excess fat)
- 2 cups Pineapple chunks (canned or fresh, drained if canned)
- 1 15-ounce can Diced tomatoes (canned, with juice)
- 1 15-ounce can Tomato sauce
- 1 15-ounce can Red kidney beans (drained and rinsed)
- 1 cup Diced onion
- 3 cloves Minced garlic
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper (optional, adjust to taste)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 cup Chicken or beef stock
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Shredded cheddar cheese (optional, for serving)
Instructions
Heat the olive oil in a skillet over medium-high heat. Sear the pork shoulder on all sides until browned (about 2-3 minutes per side). This step helps to develop flavor.
Transfer the seared pork shoulder to a crock pot.
Add the diced onion, minced garlic, pineapple chunks, diced tomatoes (with juice), tomato sauce, red kidney beans, and chicken or beef stock to the crock pot.
Stir in the chili powder, ground cumin, paprika, cayenne pepper (if using), salt, and black pepper until all seasonings are evenly distributed.
Cover the crock pot with the lid and cook on low heat for 8 hours or on high heat for 4 hours, until the pork is tender and easy to shred.
Once the pork is fully cooked, use two forks to shred the meat directly in the crock pot.
Stir the chili well and taste for seasoning, adjusting salt or spice levels as needed.
Ladle the chili into bowls and garnish with fresh cilantro. Optionally, top with sour cream and shredded cheddar cheese for added richness.
Serve hot with crusty bread or tortilla chips on the side, if desired.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 15.5 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 175 mg | 13% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1205 mg | 26% | |
*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.
