Best 2 Amazing Hawaiian Chicken Chili Recipes

Hawaiian chicken chili is a delightful fusion dish that combines the bold flavors of Hawaiian cuisine with the hearty comfort of a classic chili. This tantalizing stew features tender chicken simmered in a rich and flavorful broth infused with a blend of aromatic spices, tangy pineapple, and the unique sweetness of coconut milk. Accompaniments such as fluffy rice, crusty bread, or a dollop of sour cream further elevate the dish, creating a symphony of textures and flavors that will tantalize your taste buds. Whether you're looking for a comforting meal on a chilly evening or a unique culinary experience, Hawaiian chicken chili is sure to satisfy.

In this article, we'll take you on a culinary journey with three delectable variations of Hawaiian chicken chili. From the classic recipe that stays true to the traditional Hawaiian flavors to a spicy version that packs a flavorful punch, and a slow-cooker adaptation for those seeking convenience, we have a recipe for every palate and cooking style. So, gather your ingredients, fire up your stove or slow cooker, and let's embark on a delicious adventure with Hawaiian chicken chili.

Here are our top 2 tried and tested recipes!

HAWAIIAN-STYLE CHILI

Hawaiian-Style Chili image

This is a very good chili made with pineapple for sweetness. Since this is a large recipe, you might want to go half-batch if this is just for a small family.

Provided by Christian

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 40m

Yield 10

Number Of Ingredients 9

Ingredients

2 pounds ground beef
6 onions, chopped
2 red bell peppers, seeded and chopped
2 (16 ounce) cans stewed tomatoes, with juice
2 (15.5 ounce) cans kidney beans, with liquid
1 (16 ounce) can tomato sauce
1 (16 ounce) can pineapple chunks, drained
2 tablespoons chili powder
2 teaspoons salt

Steps:

Heat a large Dutch oven until hot over high heat. Add the ground beef, and cook until barely pink, stirring constantly to break into small pieces. Stir in onions and bell pepper, cook until the meat has browned, and the onions have softened and turned translucent, about 5 minutes. Pour meat into a large mesh strainer and press to expel excess fat.
Place meat back into Dutch oven along with stewed tomatoes, kidney beans, tomato sauce, and pineapple chunks; season with chili powder and salt. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes, or until chili reaches desired consistency.

Nutrition Facts : Calories 337 calories, Carbohydrate 37.4 g, Cholesterol 55.2 mg, Fat 11.7 g, Fiber 9.6 g, Protein 22.8 g, SaturatedFat 4.3 g, Sodium 1166.4 mg, Sugar 15.4 g

HAWAIIAN CHICKEN CHILI

Hawaiian Chicken Chili image

Another great recipe from my Aunt Toni. Unusual but wonderfully tasty as was proved this Fall when my DH and I won a chili cook-off with it. Hope you enjoy it as well.

Provided by BothFex

Categories Chicken

Time 1h10m

Yield 1 large pot of chili, 8 serving(s)

Number Of Ingredients 13

Ingredients

1 (20 ounce) can chunk pineapple, drained and juice reserved
8 -12 boneless skinless chicken breasts, cut into bite sized pieces
2 tablespoons butter
2 garlic cloves, diced
1 large onion, diced
1 large bell pepper, diced
2 (15 ounce) cans kidney beans
1 (28 ounce) can chopped tomatoes, undrained
1 (24 ounce) jar pace mild-medium picante sauce (or your favorite salsa- I use my homemade stuff)
1 (6 ounce) can tomato paste
3 tablespoons chili powder
2 tablespoons cumin
1 1/2 teaspoons salt

Steps:

In large pot or dutch oven, melt butter and sauté chicken* until almost cooked through.
Add garlic, onion and bell pepper and cook for 2 more minutes.
Add reserved pineapple juice and all other ingredients- EXCEPT- for the pineapple chunks.
Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
Remove from heat, stir in pineapple and serve immediately- OR, WHAT I LIKE TO DO- remove from heat allow to cool, cover and refrigerate over night.
Next day, reheat on stove top, stir in pineapple and serve.
*Note about chicken: recipe originally calls for 12 chicken breasts.
I found this a bit excessive and so tweaked the measurement.
I find 7-8 breasts works for me.
I guess it depends on how well endowed your chickens were.
Judge accordingly.

Nutrition Facts : Calories 395.4, Fat 7.9, SaturatedFat 2.8, Cholesterol 83.2, Sodium 1652.1, Carbohydrate 49.5, Fiber 11.7, Sugar 26.3, Protein 35.1

Tips:

Choose the right chicken: Boneless, skinless chicken breasts or thighs are the best choices for this chili. They cook quickly and evenly, and they won't dry out.
Use a variety of beans: Don't be afraid to mix and match different types of beans in your chili. Black beans, kidney beans, and pinto beans are all good options.
Add some spice: Chili powder, cumin, and paprika are classic chili spices that add a smoky, flavorful heat. If you like things spicy, you can also add some cayenne pepper or diced jalapeños.
Don't forget the vegetables: Onions, bell peppers, and corn are all great additions to chili. They add sweetness, texture, and nutrition.
Let it simmer: The longer you simmer your chili, the better the flavors will develop. So, don't be afraid to let it cook for at least an hour, or even longer if you have time.

Conclusion:

This Hawaiian chicken chili is a delicious and easy-to-make dish that is perfect for a weeknight meal or a potluck. It is packed with flavor and nutrition, and it is sure to be a hit with everyone who tries it. So, next time you are looking for a new chili recipe, give this one a try. You won't be disappointed!