Hawaiian Chicken Chili with Pineapple & Beans

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Hawaiian Chicken Chili with Pineapple & Beans

Introduction

This Hawaiian Chicken Chili with Pineapple & Beans brings a delightful tropical twist to a comforting classic. It’s a vibrant balance of sweet, savory, and slightly spicy flavors — tender chicken simmered with beans, juicy pineapple, and a medley of peppers and spices. The combination might sound unusual, but once you take a bite, you’ll understand why this fusion works so beautifully.

This chili captures the warmth of island cuisine while keeping the heartiness of a traditional chili. The pineapple adds a bright sweetness that pairs perfectly with chili powder and cumin, creating layers of flavor that are both familiar and exciting. It’s the kind of dish that feels like sunshine in a bowl — bold, colorful, and satisfying.

Whether you’re looking for a new twist on weeknight chili, a fun dish for game day, or a flavorful way to use leftover chicken, this recipe is a must-try. It’s easy to make, healthy, and guaranteed to stand out on any dinner table.

Background

Hawaiian-inspired dishes are known for their creative blend of sweet and savory ingredients — pineapple, soy, and garlic often meet meats like chicken or pork in island-style cooking. This chili builds on that tradition, infusing the comforting structure of chili with tropical brightness.

Unlike classic Tex-Mex chili, which leans heavily on tomatoes and spices, this version introduces fruit for a burst of flavor and a lighter, more refreshing finish. The pineapple caramelizes slightly as it cooks, melding beautifully with the smoky and spicy undertones of the chili. The result is a unique dish that brings warmth and sunshine together in one comforting bowl.

Why You’ll Love This Recipe

  • A tropical twist on a classic: Sweet pineapple balances savory spices perfectly.
  • Packed with protein and fiber: Chicken and beans make this hearty yet healthy.
  • Quick and easy: Ready in under an hour using simple pantry staples.
  • Kid-friendly: Sweet and flavorful without being too spicy.
  • Great for meal prep: Tastes even better the next day after flavors meld.

Ingredients & Equipment

Ingredients:

  • 2 tablespoons olive oil
  • 1 ½ pounds (680 g) boneless, skinless chicken breast or thighs, cut into cubes
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (15 oz / 425 g) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 can (15 oz / 425 g) crushed pineapple, drained (reserve a bit of juice)
  • 2 cans (15 oz / 425 g each) beans — white, pinto, or black beans, drained and rinsed
  • 1 ½ cups (360 ml) chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper (optional for heat)
  • Salt and black pepper to taste
  • 1 tablespoon lime juice
  • Optional toppings: diced avocado, chopped cilantro, shredded cheese, or green onions

Equipment:

  • Large Dutch oven or pot
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Step-by-Step Instructions

1. Sear the Chicken (5–7 minutes)

Heat the olive oil in a large pot over medium-high heat. Add the cubed chicken and season lightly with salt and pepper. Sear for 4–5 minutes until lightly browned on all sides. Remove and set aside.

2. Sauté the Aromatics (3 minutes)

In the same pot, add the diced onion and bell pepper. Cook until softened and fragrant, about 3 minutes. Stir in the garlic and cook for another 30 seconds.

3. Add the Spices (2 minutes)

Sprinkle in the chili powder, cumin, smoked paprika, coriander, and cayenne (if using). Stir well to coat the vegetables in spices, allowing the mixture to toast slightly for deeper flavor.

4. Combine Base Ingredients (3 minutes)

Add the tomato paste, diced tomatoes, and reserved pineapple juice. Stir to blend everything into a smooth, aromatic sauce. The natural sugars in the pineapple juice help balance the acidity of the tomatoes.

5. Simmer the Chili (25–30 minutes)

Return the browned chicken to the pot. Add the crushed pineapple, beans, and chicken broth. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for about 25–30 minutes, stirring occasionally, until the sauce thickens and the flavors meld beautifully.

6. Adjust Seasoning (3 minutes)

Taste the chili and adjust salt, pepper, or spice levels as desired. Add a squeeze of lime juice before serving to brighten the flavors.

7. Serve and Garnish

Ladle the chili into bowls and top with your choice of garnishes — diced avocado, fresh cilantro, shredded cheese, or sliced green onions all complement the tropical notes beautifully.

Expert Tips & Troubleshooting

  • Don’t skip browning the chicken: It locks in moisture and adds depth to the overall flavor.
  • To thicken the chili: Let it simmer uncovered longer, or mash a few beans against the side of the pot.
  • For extra sweetness: Stir in a tablespoon of honey or maple syrup near the end of cooking.
  • Make it spicier: Add a chopped jalapeño or increase the cayenne.
  • Make it vegetarian: Replace chicken with diced tofu or extra beans and use vegetable broth.

Flavor Variations

  • Coconut-Pineapple Chili: Add half a cup of coconut milk for a creamier texture.
  • Hawaiian BBQ Chili: Stir in 2 tablespoons of your favorite barbecue sauce for smoky sweetness.
  • Tropical Turkey Chili: Swap the chicken for ground turkey for a leaner option.
  • Pineapple Mango Chili: Add half a cup of diced mango toward the end for a fruity burst.
  • Spicy Habanero Chili: Add a finely chopped habanero pepper for serious heat lovers.

Serving Suggestions

Serve this chili in wide bowls, letting the vibrant colors of red peppers, golden pineapple, and tender chicken shine. It pairs beautifully with steamed jasmine rice, fluffy quinoa, or even a side of warm cornbread. For a fun presentation, serve it inside hollowed-out pineapple halves at parties or tropical-themed dinners.

For an added crunch, top with crushed tortilla chips or roasted cashews. If you prefer creamy contrast, a dollop of Greek yogurt or sour cream balances the spice perfectly.

Storage & Reheating Tips

  • Refrigerate: Store leftovers in an airtight container for up to 4 days.
  • Freeze: Cool completely and freeze in individual portions for up to 3 months.
  • Reheat: Warm gently on the stove over medium heat, adding a splash of broth if needed.

FAQ

Can I use fresh pineapple instead of canned?
Yes — fresh pineapple gives a more natural sweetness and firmer texture. Just make sure to chop it into small pieces for even cooking.

Can I make it in a slow cooker?
Definitely. Sauté the chicken and aromatics first, then add all ingredients to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.

Can I make it ahead of time?
Yes — the flavors improve as it sits. It’s a great make-ahead meal for busy weeks or gatherings.

Conclusion

This Hawaiian Chicken Chili with Pineapple & Beans is a joyful fusion of comfort and sunshine — where tropical sweetness meets hearty warmth. Every bite delivers a perfect balance of tender chicken, creamy beans, and juicy pineapple, wrapped in fragrant spices that dance across your palate.

It’s cozy yet refreshing, making it ideal for any season — a creative twist that redefines what chili can be. Whether enjoyed on a cool evening or served at a summer potluck, this dish brings a taste of the islands straight to your table in the most comforting way.

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