Hawaiian Chicken Chili

• 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

1. In large pot or dutch oven, melt butter and saute chicken* until almost cooked through.
2. Add garlic, onion and bell pepper and cook for 2 more minutes.
3. Add reserved pineapple juice and all other ingredients- EXCEPT- for the pineapple chunks.
4. Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
5. 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.
6. Next day, reheat on stove top, stir in pineapple and serve.
7. *Note about chicken: recipe originally calls for 12 chicken breasts.
8. I found this a bit excessive and so tweaked the measurement.
9. I find 7-8 breasts works for me.
10. I guess it depends on how well endowed your chickens were.
11. Judge accordingly.

pineapple, chicken breasts, butter, garlic, onion, bell pepper, kidney beans, tomatoes, pace, tomato paste, chili powder, cumin, salt

Taken from www.food.com/recipe/hawaiian-chicken-chili-76861 (may not work)