Ingredients

• 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

Instructions

1. In large pot or dutch oven, melt butter and sauté 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.