Hawaiian Chicken Chili

17 steps · 45 min total

1. 01

   Cube the pineapple

   Cut half of a pineapple into small cubes.
2. 02

   Purée pineapple

   Transfer the pineapple cubes to a food processor and purée until liquified.
3. 03

   Cube the chicken

   Cut the chicken breasts into cubes.
4. 04

   Cook chicken and onion

   Pour the puréed pineapple over the cubed chicken. Cook the chicken until it's almost fully cooked.

   Meanwhile, chop half an onion. Once the chicken is nearly done, add the chopped onion to the chicken and pineapple mixture and continue cooking until the chicken is cooked through and the onions are nearly translucent.

5. 05

   Add coconut milk

   Stir a scoop of coconut milk into the chicken mixture.
6. 06

   Season with pepper

   Add 1 tablespoon of white pepper.
7. 07

   Add garlic and herbs

   Stir in 4 cloves of pressed garlic. Chop a small bunch of cilantro and a few sprigs of thyme, then add them to the chicken mixture.
8. 08

   Shred the chicken

   Once the chicken is fully cooked and the onions are almost translucent, scoop the mixture into a food processor. Lightly pulse the food until the chicken looks shredded.
9. 09

   Grate carrots

   Finely grate 2 medium-sized carrots.
10. 10

    Combine liquids

    In a new pan, combine 1 can of coconut milk, 32 ounces of chicken broth, and 1 can of water.
11. 11

    Add beans and chicken

    Add 2 cans of Great Northern beans and the shredded chicken mixture to the pan.
12. 12

    Boil and simmer

    Mix everything well. Bring the mixture to a boil, then reduce the heat to a simmer.
13. 13

    Add carrots

    Stir the grated carrots into the simmering chili.
14. 14

    Prepare rice seasonings

    In a separate pan, add 1 cup of water, 1 teaspoon garlic, 1/4 teaspoon cumin, 2 tablespoons coconut flakes, sea salt, and 4 dashes of Jamaican allspice.
15. 15

    Cook the rice

    Add 1/2 cup of long grain brown rice. Cook the rice until it's al dente, meaning it's still slightly crunchy.
16. 16

    Finish chili

    Stir the cooked rice into the simmering chili mixture. Continue to simmer until both the carrots and rice are thoroughly cooked.
17. 17

    Serve

    Serve the chili with a dollop of sour cream.