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