Sweet-Heat Pineapple Chipotle Chili with Pork or Chicken

Why You’ll Love This Recipe

• Balanced sweet-heat: juicy pineapple meets smoky chipotle for a flavorful but crowd-friendly bowl.
• Weeknight easy: one pot, under an hour, and pantry-friendly.
• Flexible protein: equally delicious with ground pork or chicken.
• Meal-prep gold: flavors deepen overnight and the chili reheats beautifully.

Grocery List

• Produce: Pineapple, 1 onion, 1 red bell pepper, 2 jalapeños, 1 head garlic, cilantro, limes
• Dairy: Greek yogurt or sour cream (optional)
• Pantry: Ground pork or ground chicken; neutral oil; kosher salt; black pepper; chili powder; cumin; smoked paprika; ground coriander; cinnamon; tomato paste; 1 can fire-roasted diced tomatoes (14.5 oz); 1 can black beans (15 oz); chipotles in adobo; low-sodium chicken broth; dark brown sugar; masa harina (optional)

Full Ingredients

For the Chili

• 2 tbsp neutral oil (canola, avocado, or grapeseed)
• 2 cups diced pineapple (1/2-inch pieces; fresh or canned in juice, drained)
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 red bell pepper, diced
• 2 jalapeños, seeded and finely chopped (keep some seeds for extra heat if desired)
• 4 garlic cloves, minced
• 1 1/2 lb ground pork or ground chicken
• 2 tbsp tomato paste
• 2 tsp chili powder (regular or ancho)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 can (14.5 oz) fire-roasted diced tomatoes with juices
• 1 cup low-sodium chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 2 chipotle peppers in adobo, minced, plus 2 tsp adobo sauce
• 1 tbsp dark brown sugar (balances heat and acidity)
• 1 tbsp fresh lime juice (about 1 lime)
• Optional: 1 tbsp masa harina mixed with 2 tbsp water to thicken

To Serve (optional)

• Chopped cilantro and thinly sliced jalapeños
• Lime wedges
• Greek yogurt or sour cream
• Warm tortillas, tortilla chips, or cornbread on the side

Step-by-Step Instructions

Step 1: Char the pineapple for caramelized sweetness

Heat a large Dutch oven or deep skillet over medium-high heat. Add 1 teaspoon of the oil. When shimmering, add the diced pineapple in a single layer. Cook without stirring for 3–4 minutes until caramelized on the underside, then toss and cook 2 more minutes. Transfer pineapple to a bowl and set aside. This concentrates its sweetness and prevents the chili from getting watery.

Step 2: Build a flavorful veggie base

Add the remaining oil to the pot. Stir in the onion, bell pepper, and jalapeños with a pinch of salt. Cook over medium-high heat for 4 minutes until softened and lightly golden at the edges. Add the garlic and cook 30 seconds, stirring, until fragrant.

Step 3: Brown the meat

Add the ground pork or chicken, 1 teaspoon salt, and the black pepper. Cook, breaking it up with a spoon, until well browned and no pink remains, 5–7 minutes. If using chicken, verify it reaches 165°F. If excess fat accumulates (more likely with pork), spoon off until about 1–2 tablespoons remain in the pot.

Step 4: Bloom spices and tomato paste

Stir in tomato paste, chili powder, cumin, smoked paprika, coriander, and cinnamon. Cook 1–2 minutes, stirring constantly, until the paste darkens slightly and the spices smell toasty. This blooming step deepens flavor.

Step 5: Build the chili and simmer

Add the fire-roasted tomatoes with their juices, chicken broth, black beans, minced chipotles plus adobo sauce, reserved pineapple, and brown sugar. Stir well and bring to a full boil over medium-high heat. Reduce to a gentle simmer (small, steady bubbles; about 200°F), partially cover, and cook 15–20 minutes, stirring occasionally, until thickened to your liking.

Step 6: Finish and balance

Taste and adjust salt. Stir in the lime juice for brightness. If you prefer a thicker chili, stir together the masa harina and water, then whisk the slurry into the pot and simmer 2–3 minutes more. For more heat, add additional minced chipotle or a pinch of jalapeño seeds; for more sweetness, add 1–2 teaspoons additional brown sugar.

Step 7: Rest and serve

Remove from heat and let the chili rest 5 minutes to settle. Ladle into warm bowls and garnish with cilantro, jalapeño slices, a squeeze of lime, and a dollop of Greek yogurt or sour cream. Serve with tortilla chips, warm tortillas, or cornbread.

Pro Tips

• Char the pineapple first so it stays bright and doesn’t water down the chili.
• Control the heat by seeding jalapeños and starting with 1 chipotle; add more to taste near the end.
• Using pork? You may only need 1 tbsp oil. Using chicken? Keep the full 2 tbsp for better browning.
• Balance is key: lime for acidity, brown sugar for sweetness, and salt to make the flavors pop.
• Like it thicker? Masa harina adds body and a subtle corn note that complements the smoky chipotle.

Variations

• Vegetarian: Skip the meat and add 2 extra cans of beans (black or pinto) plus 1 cup 1/2-inch diced sweet potato. Use vegetable broth.
• Island-style bowl: Serve over coconut rice and garnish with extra fresh pineapple and toasted coconut flakes.
• Slow cooker: Brown the meat and aromatics on the stove first, then transfer everything (except lime and masa) to the slow cooker. Cook on Low 6–7 hours or High 3–4 hours. Stir in lime (and masa slurry if using) at the end.

Storage & Make-Ahead

Refrigerate cooled chili in airtight containers up to 4 days. It tastes even better on day two. Freeze up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop over medium heat until steaming, adding a splash of broth or water if needed. Stir in a little fresh lime juice just before serving to wake up the flavors. Store garnishes separately and add fresh at serving time.

Nutrition (per serving)

Approximate for 1 of 6 servings, made with 93% lean ground chicken and without garnishes: 290 calories; 24 g protein; 26 g carbohydrates; 11 g fat; 7 g fiber; 720 mg sodium. With 85% ground pork, estimate about 430 calories and 22–26 g fat per serving. Actual values vary with brands and garnish choices.