1 (20 oz) can chunk pineapple, drained and juice reserved
8-12 boneless skinless chicken breasts, cut into bite sized pieces
2 Tbsp Delizia Butter Extra Virgin Olive Oil
2 garlic cloves sautéed in 4 Tbsp Delizia Garlic Extra Virgin Olive Oil
1 large onion, diced
1 large bell pepper, diced
2 (15 oz) cans kidney beans
1 (28 oz) can chopped tomatoes, undrained
1 (24 oz) jar pace mild-medium, picante sauce or your favorite salsa
1 (6 oz) can tomato paste
3 Tbsp chili powder
2 Tbsp cumin
1 1/2 tsp salt
In large pot or dutch oven, heat butter oil and sauce chicken until almost cooked through. Add garlic, onion, 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 remove from heat, allow to cool, cover and refrigerate overnight.
Next day, reheat on stove top, stir in pineapple and serve. You can cut the recipe in half for a smaller portion.
Makes 12-16 servings
