Chili Pineapple Recipes

SPICY PINEAPPLE CHILI

Steps:

• Preheat a large Stock Pot or Dutch Oven over medium heat (You can do this in the Crock Pot as well, see notes below)
• Brown your thin strips of bacon in your pan
• Add in your onions, peppers, jalapeños, and garlic and continue to cook, stirring often for 5 minutes or until your onions become translucent
• Now add in your Grass fed Ground Beef, chili powder, and cumin and stir until your ground beef is cooked through
• Add in all your remaining ingredients, stir well, and increase heat until your chili comes to a boil
• Once boiling, reduce the heat to low, cover, and simmer for 45 Minutes

CROCK-POT CRAZY PINEAPPLE CHILI

Steps:

• In a non-stick skillet over medium heat, cook sausage and onions, stirring to crumble sausage. Once sausage is cooked through, drain off any fat and transfer the sausage and onions to your slow cooker.
• Drain the pineapple, reserving both the juice and the fruit separately. Add the juice to the slow cooker. Cover and store the fruit in the refrigerator (it will be added toward the end of cooking).
• Add tomatoes, black beans, tomato paste, chili powder, cumin and garlic to the slow cooker.
• Stir everything to combine.
• Cook on low (6-8 hours), adding reserved pineapple during last hour or two of cooking, or on high (4-5 hours), adding pineapple during last 1/2 hour - hour of cooking.
• Serve topped with cheese, sour cream and hot sauce, if desired.

PINEAPPLE-CHILI MARGARITAS

Steps:

• Wet the rim of 4 short glasses and dip in a mixture of 2 tablespoons coarse salt and 1 1/2 teaspoons chili powder. Fill a cocktail shaker two-thirds of the way with ice. Add 1 cup tequila, 1 cup pineapple juice, 1/2 cup fresh lime juice and 11/2 tablespoons agave nectar. Shake well, then strain into the glasses.
• Photograph my Andrew Mccaul

CHARRED PINEAPPLE GUACAMOLE

Steps:

• Heat a well-oiled grill or grill pan to high heat. Combine the chili lime seasoning and chili powder in a small bowl. Coat pineapple rings evenly in this mixture. Grill on both sides until grill-marked and charred, 3 to 5 minutes per side. Let cool, then dice.
• Scoop flesh of 2 avocados into a bowl, then mash. Dice the remaining avocado. Add it to the bowl, then stir in the lime juice, minced cilantro, chile, half of the charred pineapple and salt and pepper to taste. Top with the remaining charred pineapple, a sprinkling of chili lime seasoning and a couple of cilantro leaves. Serve with chips alongside.

HAWAIIAN-STYLE CHILI

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.

CHILI-LIME GRILLED PINEAPPLE

Steps:

• Peel pineapple, removing any eyes from fruit. Cut lengthwise into 6 wedges; remove core. In a small bowl, mix remaining ingredients until blended. Brush pineapple with half of the glaze; reserve remaining mixture for basting., Grill pineapple, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side or until lightly browned, basting occasionally with reserved glaze.

EASY PINEAPPLE CHILI

Steps:

• Brown meat in a skillet and drain the oil.
• Stir in all other ingredients and cook on medium-low for 15 minutes, stirring occasionally.

CHILI PINEAPPLE

Steps:

• Core and peel the pineapple and cut into bite-sized chunks.
• Trim and split the chilli, scrape away the seeds and slice into small strips.
• Sprinkle the chilli and salt over the pineapple.
• Serve on a plate with toothpicks.
• Every bite should have a bit of chilli.

PINEAPPLE CHILI MARGARITA RECIPE BY TASTY

Steps:

• Rim the top of a tall glass by dipping it first in pineapple juice, then in chili powder.
• In the blender, add the ice, tequila, sour mix, orange liqueur, pineapple, pineapple juice, lime juic,e and chili powder.
• Serve and garnish with a pineapple slice.
• Enjoy!

PUMPKIN PINEAPPLE CHILI

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread corn and pineapple onto a baking sheet.
• Broil corn and pineapple in the preheated oven until lightly browned, 2 to 4 minutes. Remove from oven.
• Heat olive oil in a skillet over medium heat; cook and stir onion, mushrooms, yellow bell pepper, carrot, garlic, chili powder, oregano, cumin, salt, and pepper in the hot oil until softened, 10 to 15 minutes.
• Combine roasted corn-pineapple mixture, onion mixture, vegetable broth, tomatoes, pumpkin puree, black beans, coconut milk, and cilantro in a large pot; bring to a boil. Reduce heat and simmer until flavors have blended, 10 to 15 minutes. Garnish each serving with Cheddar cheese.

ALOHA CHILI

Steps:

• In a Dutch oven, cook beef and onion over medium heat until no meat is no longer pink; drain. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through.

PINEAPPLE SWEET CHILI SALMON RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Cut pineapple in half lengthwise, cutting from root through the leaves.
• Hollow out the pineapple by slicing around the perimeter, leaving a ½ inch (1 ¼ cm) border.
• Slice the pineapple inside the cut border, and scoop out with a spoon. Repeat with the other half and set aside, as this will be the serving bowl for the salmon.
• Add pineapple and water to a blender and blend until smooth.
• Pour the pineapple purée into a saucepan over medium heat.
• Add the sugar, rice wine vinegar, chile flakes, salt, and garlic to the pan and bring to a simmer. Stir frequently until sauce becomes lighter in color and slightly thickens.
• In a small bowl, combine the cornstarch with the water to make a slurry. Add the slurry to the sauce and until sauce has thickened, 4-7 minutes. Remove the pan from the heat.
• Place the salmon on a parchment paper-lined baking sheet and cover each fillet with the sauce.
• Bake for 12-15 minutes, depending on your desired doneness.
• Serve the salmon the pineapple bowls over rice with more pineapple sweet chile sauce on the side.
• Enjoy!