Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb ground pork or ground chicken
- 1 tbsp neutral oil
- 1 medium onion, diced
- 1 bell pepper (red or green), diced
- 1 Scotch bonnet (seeded, minced) or 1 jalapeño for milder heat
- 4 garlic cloves, minced; 1 tbsp grated fresh ginger
- 2 tsp ground allspice; 2 tsp dried thyme (or 2 tbsp fresh)
- 1.5 tsp smoked paprika; 1 tsp ground cumin
- 1/2 tsp cinnamon; 1/4 tsp nutmeg
- 1 tsp kosher salt; 1/2 tsp black pepper
- 1 can (28 oz) diced tomatoes
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 cup pineapple tidbits + 1/2 cup pineapple juice
- 2 cups low-sodium chicken broth
- 1 tbsp soy sauce; 1 tbsp apple cider vinegar
- Lime wedges, sliced scallions, fresh thyme (for serving)
Do This
- 1. Heat oil in a large pot over medium-high, brown meat 6–8 minutes (165°F for chicken, 160°F for pork).
- 2. Add onion, bell pepper, and chili; cook 3–4 minutes to soften.
- 3. Stir in garlic, ginger, allspice, thyme, paprika, cumin, cinnamon, nutmeg, salt, pepper; toast 60 seconds.
- 4. Add pineapple juice, soy sauce, and vinegar; scrape up browned bits.
- 5. Add tomatoes, broth, black beans, and pineapple; bring to a boil.
- 6. Reduce to a gentle simmer; cook uncovered 25–30 minutes, stirring occasionally.
- 7. Squeeze in lime, adjust salt/heat, rest 5 minutes; garnish with scallions and thyme.
Why You’ll Love This Recipe
- Sweet-hot island vibes: bright pineapple and warm allspice meet smoky paprika and thyme.
- Weeknight-friendly: one pot, under an hour, and very forgiving.
- Heat your way: Scotch bonnet for fiery; jalapeño for gentle warmth.
- Meal-prep gold: tastes even better the next day and freezes well.
Grocery List
- Produce: Onion, bell pepper, Scotch bonnet or jalapeño, garlic, fresh ginger, lime, scallions, fresh thyme (optional), pineapple tidbits (or fresh pineapple + bottled juice)
- Dairy: Optional plain Greek yogurt or sour cream for serving
- Pantry: Ground pork or chicken, canned diced tomatoes (28 oz), black beans (2 cans), chicken broth, soy sauce, apple cider vinegar, neutral oil, kosher salt, black pepper, ground allspice, dried thyme, smoked paprika, ground cumin, cinnamon, nutmeg
Full Ingredients
Protein
- 1.5 lb (680 g) ground pork or ground chicken
- 1 tbsp neutral oil (canola, avocado, or grapeseed)
Aromatics
- 1 medium yellow onion, diced (about 1.5 cups)
- 1 bell pepper (red or green), diced
- 1 Scotch bonnet pepper, seeded and minced (or 1 habanero for very hot, or 1 jalapeño for milder)
- 4 garlic cloves, minced
- 1 tbsp freshly grated ginger
Jerk Spice Profile
- 2 tsp ground allspice
- 2 tsp dried thyme (or 2 tbsp chopped fresh thyme)
- 1.5 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
Liquids and Tomatoes
- 1 can (28 oz/794 g) diced tomatoes (fire-roasted if possible)
- 2 cups (480 ml) low-sodium chicken broth
- 1/2 cup (120 ml) pineapple juice
- 1 tbsp soy sauce (or tamari)
- 1 tbsp apple cider vinegar
Beans and Fruit
- 2 cans (15 oz/425 g each) black beans, drained and rinsed
- 1 cup (160 g) pineapple tidbits
Finish and Garnish
- 1 lime, cut into wedges (plus more to taste)
- 2–3 scallions, thinly sliced
- Fresh thyme sprigs or chopped cilantro (optional)
Optional Toppings
- Plain Greek yogurt or sour cream
- Hot pepper sauce, to taste
Step-by-Step Instructions
Step 1: Prep the produce and spices
Dice the onion and bell pepper. Seed and finely mince the Scotch bonnet (wear gloves and wash hands well). Mince the garlic and grate the ginger. Measure out the allspice, thyme, smoked paprika, cumin, cinnamon, nutmeg, salt, and black pepper so they are ready to go.
Step 2: Brown the meat
Heat a large Dutch oven or heavy pot over medium-high heat. Add the oil, then the ground pork or chicken. Cook, breaking it up with a spoon, until browned with some crispy edges and no pink remains, 6–8 minutes. For food safety, cook ground chicken to 165°F (74°C) or ground pork to 160°F (71°C). If there is more than 2 tablespoons of fat, spoon off the excess.
Step 3: Soften aromatics
Add the diced onion, bell pepper, and minced chili to the pot. Cook, stirring occasionally, until softened and fragrant, 3–4 minutes.
Step 4: Bloom the jerk spices
Stir in the garlic, ginger, allspice, thyme, smoked paprika, cumin, cinnamon, nutmeg, salt, and pepper. Cook for 60–90 seconds, stirring, until the spices are toasty and the pot smells aromatic. This blooming step deepens flavor.
Step 5: Deglaze and build the chili
Pour in the pineapple juice, soy sauce, and apple cider vinegar. Scrape up any browned bits on the bottom of the pot. Add the diced tomatoes with their juices, chicken broth, black beans, and pineapple tidbits. Bring to a boil over high heat, then reduce to low and maintain a gentle simmer (steady small bubbles) for 25–30 minutes, stirring every 5 minutes. The chili should thicken slightly; add a splash of broth if it gets too thick.
Step 6: Finish and balance
Turn off the heat and squeeze in the juice of 1/2 lime. Taste and adjust: add more salt for savoriness, a splash of vinegar or lime for brightness, or a pinch of sugar if you want more sweetness. For more heat, stir in a few drops of hot pepper sauce. Let the chili rest 5 minutes to settle flavors.
Step 7: Serve
Ladle into bowls. Garnish with sliced scallions and fresh thyme or cilantro. Serve with extra lime wedges. Add a small dollop of plain yogurt or sour cream if you want a cooling contrast.
Pro Tips
- Heat control: remove pepper seeds and white pith for less heat; start with half the chili and add more to taste.
- Bloom spices: toasting the jerk spices in oil for 60–90 seconds gives a big flavor payoff.
- Perfect thickness: if too thin, mash a few beans against the pot wall; if too thick, add warm broth a little at a time.
- Balance like a pro: adjust the triangle of sweet (pineapple), sour (lime/vinegar), and salt at the end for restaurant-level results.
- Better next day: flavors deepen overnight; make it a day ahead for company.
Variations
- Chicken vs. pork: chicken is lighter and lean; pork gives a richer, slightly sweeter finish.
- Vegetarian/Vegan: skip the meat; add 1 tbsp extra oil, 1 large diced sweet potato (about 10 oz), and 1 extra can of black beans; use vegetable broth. Simmer until the sweet potato is tender, 20–25 minutes.
- Slow Cooker: Brown meat and aromatics on the stovetop through Step 4. Transfer to slow cooker, add remaining ingredients, and cook on Low 6–8 hours or High 3–4 hours. Finish with lime.
- Instant Pot: Sauté to brown meat and aromatics, bloom spices, deglaze with pineapple juice. Add remaining ingredients. Pressure cook on High for 10 minutes; natural release 10 minutes, then quick release. Stir in lime.
Storage & Make-Ahead
Refrigerate in an airtight container up to 4 days. Freeze up to 3 months; thaw in the refrigerator overnight. Reheat gently on the stovetop with a splash of broth or water until hot. Chili thickens as it sits; adjust with liquid as needed. This is an excellent make-ahead dish—flavors are even better the next day.
Nutrition (per serving)
Approximate values using ground chicken and low-sodium ingredients: 380 calories; 29 g protein; 35 g carbohydrates; 13 g fat; 9 g fiber; 780 mg sodium. Values will vary with ingredient brands and choice of pork vs. chicken.
