Hawaiian Chicken Chili
1 (20 ounce) can chunk pineapple, drained and juice reserved
6 boneless skinless chicken breasts, cut into bite sized pieces
1 tablespoons butter
1 clove garlic, 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)
1 (6 ounce) can tomato paste
3 tablespoons chili powder
2 tablespoons cumin
1 1/2 teaspoons salt
Makes a large pot of chili
In large pot , melt butter and saute 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.