Hawaiian Chicken Chili

Hawaiian Chicken Chili is an American main course. This gluten free recipe serves 8 and costs $2.54 per serving. One serving contains 435 calories, 23g of protein, and 24g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. It will be a hit at your The Super Bowl event. This recipe from Foodista requires coconut flakes, pepper, pineapple, and chicken broth. Not a lot of people made this recipe, and 4 would say it hit the spot. With a spoonacular score of 77%, this dish is solid. Similar recipes include Crock-Pot Hawaiian Chicken Chili, Chili Steak with Hawaiian R

Instructions

1. 1

   Cut 1/2 of a pineapple into small cubes.

2. 2

   Add to food processor.Puree pineapple until liquified.

3. 3

   Cut chicken into cubes.

4. 4

   Add to pan.

5. 5

   Pour puree'd pinapple over top. Cook chicken.Chop 1/2 onion.When chicken is almost fully cooked, add onion to chicken & pineapple mixture.

6. 6

   Add a scoop of Coconut Milk to chicken mixture.

7. 7

   Add a tablespoon of white pepper.

8. 8

   Add 4 cloves of pressed garlic.Grab a small bunch of cilantro and few sprigs of thyme. Chop them.

9. 9

   Add cilantro and thyme to chicken mixture.Once chicken is fully cooked and onions are almost see through, scoop mixture into food processor. Lightly grind food until chicken looks shredded.Grate 2 medium sized carrots finely.

10. 10

    Pour in a new pan 1 can of coconut milk, 32 oz. chicken broth, 1 can of water.

11. 11

    Add 2 cans Great Northern Beans & Shredded chicken mixture.

12. 12

    Mix well. Bring to a boil. Then simmer.

13. 13

    Add carrots.In another pan, add 1 cup of water. 1 tsp garlic, 1/4 tsp. cumin, 2 tbsp. coconut flakes, sea salt, 4 dashes of Jamaican Allspice.

14. 14

    Add 1/2 cup Long Grain Brown Rice.Cook rice until al dente. (Still slightly crunchy.)

15. 15

    Add rice to simmering mixture. Simmer until carrots and rice are cooked thoroughly.

16. 16

    Serve with sour cream.

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