13 Amazing Hawaiian Chicken Chili Delicious Recipes

You’re in for a treat with these 13 Amazing Hawaiian Chicken Chili recipes that promise to spice up your meal routine! Perfect for those cozy nights in or when you’re craving something with a tropical twist, these dishes blend comfort with a dash of island flair. Get ready to explore flavors that’ll transport your taste buds to paradise—keep reading to find your next favorite recipe!

Hawaiian Chicken Chili with Pineapple

Yesterday, I stumbled upon a recipe that reminded me of a sunny beach in Hawaii, and I just had to share it with you. This Hawaiian Chicken Chili with Pineapple is a delightful twist on the classic chili, bringing a tropical flair to your dinner table that’s both unexpected and utterly delicious.

Ingredients

• 1 lb chicken breast, diced (thighs work too for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced pineapple (fresh or canned, but drain if using canned)
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 cup chicken broth (low sodium preferred)
• 1 tbsp chili powder (adjust to taste)
• 1 tsp cumin
• 1/2 tsp garlic powder
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced chicken to the pot, cooking until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in the pineapple, black beans, kidney beans, chicken broth, chili powder, cumin, and garlic powder. Bring to a simmer.
4. Reduce heat to low, cover, and let simmer for 20 minutes, stirring occasionally. Tip: The longer it simmers, the more the flavors meld together.
5. Taste and adjust salt and spices as needed. Tip: If the chili is too thick, add a little more chicken broth to reach your desired consistency.

My first bite of this chili was a revelation—the sweetness of the pineapple perfectly balances the heat from the chili powder, creating a harmony of flavors. Serve it over rice or with a side of cornbread for a complete meal that transports you straight to the islands.

Spicy Hawaiian Chicken Chili

Nothing beats the thrill of discovering a recipe that’s both a crowd-pleaser and a breeze to make, especially when it’s as vibrant and flavorful as this Spicy Hawaiian Chicken Chili. It’s the perfect dish to bring a little tropical heat to your dinner table, and trust me, the combination of sweet pineapple and fiery spices is something you’ll want to savor over and over again.

Ingredients

• 2 lbs chicken breast, diced (thighs work too for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (20 oz) pineapple chunks in juice (reserve the juice)
• 2 tbsp chili powder (adjust to taste)
• 1 tsp cumin
• 1/2 tsp cayenne pepper (optional for extra heat)
• 4 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced chicken and cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Add onion, garlic, and red bell pepper. Sauté until vegetables are soft, about 5 minutes.
4. Stir in chili powder, cumin, and cayenne pepper, cooking for 1 minute to toast the spices. Tip: Toasting spices releases their full flavor.
5. Pour in chicken broth and reserved pineapple juice, scraping any browned bits from the bottom of the pot.
6. Add pineapple chunks and black beans. Bring to a simmer and cook for 20 minutes. Tip: The chili thickens as it cooks, so adjust the broth if you prefer a thinner consistency.
7. Season with salt to taste before serving.

Delightfully, this chili strikes a beautiful balance between the sweetness of pineapple and the heat from the spices, with a texture that’s hearty yet not too heavy. Serve it over a bed of rice or with a side of cornbread for a complete meal that’s sure to impress.

Slow Cooker Hawaiian Chicken Chili

Yesterday, I was craving something tropical yet comforting, and that’s when this Slow Cooker Hawaiian Chicken Chili came to mind. It’s the perfect blend of sweet and savory, with a little kick to keep things interesting.

Ingredients

• 2 lbs boneless, skinless chicken thighs (for tenderness)
• 1 cup pineapple chunks, fresh or canned (drain if using canned)
• 1/2 cup BBQ sauce (choose your favorite brand)
• 1/4 cup soy sauce (low sodium works great)
• 1/4 cup brown sugar (packed, for that caramel sweetness)
• 1 tbsp garlic, minced (or 1 tsp garlic powder in a pinch)
• 1 tbsp ginger, minced (fresh is best, but 1 tsp ground ginger works)
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 cup chicken broth (for extra moisture)
• 1 red bell pepper, diced (for color and crunch)
• 1/2 onion, diced (white or yellow for sweetness)

Instructions

1. Place the chicken thighs at the bottom of your slow cooker.
2. In a medium bowl, mix together pineapple chunks, BBQ sauce, soy sauce, brown sugar, garlic, ginger, red pepper flakes, and chicken broth until well combined.
3. Pour the mixture over the chicken in the slow cooker, ensuring the chicken is fully covered.
4. Add the diced red bell pepper and onion on top of the chicken and sauce.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
6. Once cooked, remove the chicken thighs and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce and vegetables.
7. Let it sit for 10 minutes on the WARM setting to allow the flavors to meld together.

Zesty and vibrant, this chili is a delightful twist on the classic, with the pineapple adding a burst of freshness. Serve it over a bed of rice or with a side of crusty bread to soak up all the delicious sauce.

Hawaiian Chicken Chili with Coconut Milk

Finally, a dish that brings the tropical vibes of Hawaii right into your kitchen! I stumbled upon this Hawaiian Chicken Chili with Coconut Milk during a chilly evening when I was craving something warm yet exotic. It’s now a staple in my home, especially when I want to impress guests with minimal effort.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 lb chicken breast, diced (thighs work too for more flavor)
• 1 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 1 cup chicken broth (low sodium preferred)
• 1 tbsp chili powder (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup pineapple chunks (fresh or canned)
• 2 tbsp fresh cilantro, chopped (for garnish)

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced chicken to the pot. Cook until no longer pink, about 5-7 minutes, stirring occasionally.
3. Add onion, garlic, and red bell pepper to the pot. Sauté until vegetables are soft, about 4 minutes.
4. Pour in coconut milk and chicken broth, stirring to combine. Tip: Scrape the bottom of the pot to incorporate any browned bits for extra flavor.
5. Stir in chili powder, cumin, salt, and black pepper. Bring the mixture to a simmer.
6. Add black beans and pineapple chunks to the pot. Simmer uncovered for 15 minutes, stirring occasionally. Tip: The chili will thicken slightly as it simmers.
7. Taste and adjust seasoning if necessary. Tip: If you prefer a spicier chili, add a pinch of cayenne pepper at this stage.
8. Remove from heat and garnish with fresh cilantro before serving.

Unbelievably creamy with a perfect balance of sweet and spicy, this chili is a crowd-pleaser. Serve it over steamed rice or with a side of crusty bread to soak up all the delicious sauce. The pineapple adds a refreshing twist that makes every bite exciting.

Hawaiian Chicken Chili with Mango Salsa

Sometimes, the best meals come from the most unexpected combinations. That’s exactly how I felt when I first tried this Hawaiian Chicken Chili with Mango Salsa. It’s a dish that brings together the warmth of chili with the fresh, tropical vibes of mango salsa, creating something truly special.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great for this)
• 1 can (15 oz) black beans, drained and rinsed (for extra flavor, you can use seasoned black beans)
• 1 cup pineapple chunks (fresh or canned, but drain if using canned)
• 1/2 cup red bell pepper, diced (adds a nice crunch and color)
• 1/4 cup cilantro, chopped (or parsley if you’re not a fan of cilantro)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1 mango, diced (for the salsa)
• 1/4 red onion, finely diced (for the salsa)
• 1 lime, juiced (for the salsa)

Instructions

1. Heat olive oil in a large pot over medium heat (about 350°F).
2. Add the diced red bell pepper and cook for 3 minutes, until slightly softened.
3. Stir in the shredded chicken, black beans, pineapple chunks, chili powder, garlic powder, and salt. Cook for 5 minutes, stirring occasionally.
4. While the chili cooks, prepare the mango salsa by combining diced mango, red onion, cilantro, and lime juice in a bowl. Mix well and set aside.
5. Reduce the heat to low and let the chili simmer for another 10 minutes, allowing the flavors to meld together.
6. Serve the chili hot, topped with the fresh mango salsa.

One bite of this Hawaiian Chicken Chili with Mango Salsa, and you’ll be transported to a tropical paradise. The chili is hearty and flavorful, while the mango salsa adds a refreshing contrast. Try serving it over a bed of rice or with a side of tortilla chips for an extra crunch.

Hawaiian Chicken Chili with Black Beans

Craving something tropical yet comforting? I stumbled upon this Hawaiian Chicken Chili with Black Beans during a chilly evening when I was longing for a taste of the islands. It’s a delightful twist on traditional chili, with a sweet and spicy kick that reminds me of a beachside luau.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (breasts work too)
• 1 tbsp coconut oil (or any neutral oil)
• 1 cup diced pineapple (fresh or canned, drained)
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup chicken broth (low sodium preferred)
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp ginger, grated (fresh is best)
• 1 tbsp brown sugar (or honey for a healthier option)
• 1 tsp chili flakes (adjust for heat)
• 1/2 tsp salt (adjust to taste)

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chicken pieces to the pot, cooking until lightly browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in diced pineapple, black beans, chicken broth, soy sauce, ginger, brown sugar, chili flakes, and salt.
4. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally. Tip: The chili should thicken slightly but still be saucy.
5. Taste and adjust seasoning with more soy sauce or salt if needed. Tip: For extra heat, add more chili flakes or a dash of hot sauce.

Zesty and vibrant, this Hawaiian Chicken Chili with Black Beans is a bowl of sunshine with its sweet pineapple and spicy undertones. Serve it over steamed rice or with a side of crusty bread to soak up all the delicious sauce.

Hawaiian Chicken Chili with Sweet Potatoes

Venturing into the kitchen on a lazy Sunday afternoon, I stumbled upon a recipe that promised to bring a taste of the tropics to my Midwest table. Hawaiian Chicken Chili with Sweet Potatoes was not just a dish; it was a vibrant escape from the ordinary, blending sweet, spicy, and savory in every bite. Here’s how I brought this island-inspired comfort food to life.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (for tenderness)
• 2 tbsp olive oil (or any neutral oil)
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 red bell pepper, diced (adds a sweet crunch)
• 1 can (14 oz) coconut milk (for creamy richness)
• 2 cups chicken broth (low sodium preferred)
• 1 tbsp chili powder (adjust to taste)
• 1 tsp ground ginger (for a hint of warmth)
• 1/2 tsp red pepper flakes (optional for heat)
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chicken pieces, seasoning lightly with salt. Cook until no longer pink, about 5 minutes, stirring occasionally.
3. Stir in sweet potatoes and red bell pepper. Cook for another 5 minutes until vegetables start to soften.
4. Pour in coconut milk and chicken broth, stirring to combine. Tip: For a smoother consistency, you can blend half the sweet potatoes before adding.
5. Add chili powder, ground ginger, and red pepper flakes. Bring to a simmer, then reduce heat to low.
6. Cover and let cook for 20 minutes, or until sweet potatoes are tender. Tip: Stir occasionally to prevent sticking.
7. Taste and adjust seasoning with salt if needed. Tip: Letting it sit for 10 minutes off the heat allows flavors to meld beautifully.

Kindly note how the chili transforms into a harmonious blend of creamy coconut and hearty sweet potatoes, with the chicken adding a satisfying bite. Serve it over a bed of fluffy rice or with a side of crusty bread to soak up every last drop of its tropical goodness.

Hawaiian Chicken Chili with Jalapenos

Just when I thought I couldn’t love chili any more, I stumbled upon this Hawaiian Chicken Chili with Jalapenos recipe during a late-night cooking experiment. It’s the perfect blend of sweet and spicy, with a tropical twist that’ll transport you straight to the islands. Trust me, it’s become a staple in my household, especially during those chilly evenings when you crave something hearty yet refreshing.

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (breasts work too, but thighs are juicier)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white for sweetness)
• 3 cloves garlic, minced (fresh is best, but 1 tsp of jarred works in a pinch)
• 1 red bell pepper, diced (adds a sweet crunch)
• 2 jalapenos, seeded and minced (adjust to taste for heat)
• 1 can (20 oz) crushed pineapple, undrained (the secret tropical touch)
• 1 can (15 oz) tomato sauce (or crushed tomatoes for more texture)
• 1 tbsp chili powder (or more, depending on your spice preference)
• 1 tsp ground cumin (toasted and ground yourself if possible)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for the best flavor)
• 1 cup chicken broth (low sodium preferred to control saltiness)
• 1 can (15 oz) black beans, rinsed and drained (for that hearty feel)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chicken pieces and cook until they’re no longer pink on the outside, about 5 minutes, stirring occasionally to ensure even cooking.
3. Stir in the onion, garlic, red bell pepper, and jalapenos. Cook until the vegetables are softened, about 5 minutes, stirring frequently to prevent burning.
4. Pour in the crushed pineapple with its juice, tomato sauce, chili powder, cumin, salt, and black pepper. Mix well to combine all the flavors.
5. Add the chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 20 minutes, stirring occasionally.
6. Stir in the black beans and cook for an additional 10 minutes, uncovered, to thicken the chili slightly.
7. Remove from heat and let it sit for 5 minutes before serving to allow the flavors to meld together beautifully.

My favorite thing about this chili is how the pineapple adds a subtle sweetness that balances the heat from the jalapenos perfectly. Serve it over a bed of steamed rice or with a side of cornbread for a complete meal that’s sure to impress.

Hawaiian Chicken Chili with Brown Rice

Back when I first stumbled upon this Hawaiian Chicken Chili recipe, I was skeptical about how the tropical flavors would mesh with the heartiness of chili. But let me tell you, the combination of sweet pineapple, spicy chili, and tender chicken over brown rice is a game-changer for weeknight dinners.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced pineapple (fresh or canned, drained)
• 1/2 cup diced red bell pepper
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 1 tbsp chili powder (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup chicken broth
• 2 cups cooked brown rice
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced chicken to the pot. Cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink.
3. Stir in pineapple, red bell pepper, green onions, and garlic. Cook for 3-4 minutes until the vegetables start to soften.
4. Add chili powder, cumin, and smoked paprika. Stir well to coat the chicken and vegetables in the spices.
5. Pour in black beans, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat to low.
6. Simmer uncovered for 20 minutes, stirring occasionally. The chili should thicken slightly.
7. Season with salt to taste. Serve hot over cooked brown rice.

My favorite thing about this dish is how the sweetness of the pineapple cuts through the spice, creating a perfectly balanced flavor. For an extra kick, top with sliced jalapeños or a dollop of sour cream before serving.

Hawaiian Chicken Chili with Avocado

Craving something tropical yet comforting? I stumbled upon this Hawaiian Chicken Chili with Avocado recipe during a chilly evening when I was longing for a taste of summer. It’s a delightful twist on traditional chili, blending sweet and savory flavors with a creamy avocado finish that’ll transport you straight to the islands.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 lb boneless, skinless chicken thighs, diced
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 red bell pepper, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup chicken broth
• 1 ripe avocado, diced (for serving)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced chicken thighs and cook until no longer pink, about 5 minutes, stirring occasionally.
3. Stir in pineapple chunks, red bell pepper, onion, and garlic. Cook for 3 minutes until vegetables soften.
4. Add chili powder, cumin, salt, and black pepper. Stir to coat the chicken and vegetables evenly.
5. Pour in black beans, diced tomatoes, and chicken broth. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
7. While the chili simmers, dice the avocado and set aside for serving.
8. After 20 minutes, remove the pot from heat. Taste and adjust seasoning if necessary.
9. Ladle the chili into bowls and top with diced avocado before serving.

The creamy avocado melts slightly into the warm chili, adding a rich texture that contrasts beautifully with the tender chicken and sweet pineapple. Serve it with a side of crusty bread to soak up every last bit of this tropical-inspired dish.

Hawaiian Chicken Chili with Cornbread

Waking up to the aroma of something sweet and savory simmering on the stove is one of my favorite ways to start the day, especially when it involves a dish as comforting as Hawaiian Chicken Chili with Cornbread. There’s something about the combination of tender chicken, sweet pineapple, and hearty beans that feels like a hug in a bowl, and when paired with a slice of buttery cornbread, it’s downright irresistible.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (breasts work too, but thighs stay juicier)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 red bell pepper, diced (about 1 cup)
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups chicken broth (low sodium preferred)
• 2 tbsp chili powder (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 box (8.5 oz) cornbread mix, prepared as directed (or homemade if you’re feeling ambitious)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add chicken pieces and cook until no longer pink, about 5 minutes, stirring occasionally.
3. Add onion, garlic, and bell pepper to the pot. Cook until vegetables are softened, about 3 minutes, stirring frequently to prevent garlic from burning.
4. Stir in pineapple chunks, black beans, kidney beans, diced tomatoes, chicken broth, chili powder, cumin, salt, and black pepper. Bring to a boil.
5. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, to allow flavors to meld.
6. While chili simmers, prepare cornbread according to package instructions or your favorite recipe.
7. After 20 minutes, taste chili and adjust seasoning if necessary. Serve hot with a side of cornbread.

Great for those who love a bit of sweetness in their savory dishes, this chili has a delightful contrast of flavors and textures—tender chicken, creamy beans, and juicy pineapple bites. For an extra touch, drizzle honey over the cornbread or top the chili with a dollop of sour cream and a sprinkle of cilantro.

Hawaiian Chicken Chili with Quinoa

Venturing into the kitchen to whip up something both comforting and exotic led me to this Hawaiian Chicken Chili with Quinoa. It’s a dish that marries the sweetness of pineapple with the heartiness of chicken and quinoa, creating a meal that’s as nutritious as it is delicious. Perfect for those evenings when you’re craving something a little different but still want to keep it healthy.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb boneless, skinless chicken breasts, diced
• 1 cup quinoa, rinsed
• 2 cups chicken broth (low sodium preferred)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes, undrained
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 tbsp chili powder (adjust to taste)
• 1 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced chicken to the pot, cooking until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in quinoa, chicken broth, black beans, diced tomatoes, pineapple chunks, chili powder, garlic powder, salt, and black pepper.
4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until quinoa is cooked through. Tip: Stir occasionally to prevent sticking.
5. Remove from heat and let stand, covered, for 5 minutes to allow flavors to meld. Tip: The chili will thicken upon standing.
6. Garnish with chopped cilantro before serving.

Zesty and vibrant, this Hawaiian Chicken Chili with Quinoa is a delightful twist on traditional chili. The pineapple adds a sweet contrast to the savory spices, while the quinoa provides a satisfying texture. Serve it with a side of cornbread or over a bed of greens for a complete meal.

Hawaiian Chicken Chili with Bell Peppers

My kitchen smelled like a tropical paradise last weekend when I decided to whip up this Hawaiian Chicken Chili with Bell Peppers. It’s the perfect blend of sweet and spicy, and let me tell you, it’s a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 2 lbs chicken breast, cubed (thighs work too for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 3 bell peppers, mixed colors, diced
• 2 cloves garlic, minced
• 1 can (15 oz) pineapple chunks in juice (reserve the juice)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth (low sodium preferred)
• 2 tbsp chili powder (adjust to taste)
• 1 tsp cumin
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add cubed chicken to the pot, seasoning with salt and pepper. Cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Remove chicken and set aside. In the same pot, add diced onion and bell peppers. Cook until softened, about 5 minutes.
4. Stir in minced garlic and cook for another minute until fragrant.
5. Return the chicken to the pot. Add pineapple chunks (with juice), black beans, diced tomatoes, chicken broth, chili powder, and cumin. Stir to combine.
6. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally. Tip: The longer it simmers, the more the flavors meld.
7. Taste and adjust seasoning with more salt, pepper, or chili powder if needed. Tip: For a thicker chili, let it simmer a bit longer.

Now, this chili is a delightful mix of textures—tender chicken, soft beans, and the slight crunch of bell peppers. The pineapple adds a sweet contrast that’s unexpectedly perfect. Serve it over rice or with a side of cornbread for a complete meal that’ll transport you straight to the islands.

Conclusion

Delightful as they are diverse, these 13 Amazing Hawaiian Chicken Chili recipes offer something for every taste and occasion. We hope you’re inspired to bring a taste of the islands to your table. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!