Spicy Pork And Pineapple Chili

Spicy Pork & Pineapple Chili

Spicy Pork & Pineapple Chili

Don’t even say it. I KNOW it’s May and I’m making chili. But c’mon. Are you going to tell me that from the beginning of May until the first frost, you never make a chili or anything resembling it? Ha! That’s what I thought!

I had a butt ton of pork stew meat that had been in my freezer since approximately the year 1575 and I needed to use it up. But although I’ve got a fairly large amount of pork recipes, I wanted something different. I searched for about 956 hours (not that this post is having any tendency towards exaggeration or anything) and found nothing that excited me. Well, other than some shirtless pics of Matthew Mcconaughey. But that’s neither here nor there.

So I went into our garage for inspiration. I can see the confused looks from here. My husband and I are of the survivalist ilk. Not big time… we have no concrete bunker or 800 semi automatic weapons. but we DO tend to keep a good food supply. it’s been quite helpful during hard financial times….. or when I have 4 pounds of pork stew meat to use up. I scouted around, found some ingredients that said “Hey! Janet! I’d go great in a pork chili!” I tend to listen when food talks to me.

I was really pleased with how this turned out. It is filled with tender meat, sweet chunks of pineapple, all in a spicy sweet sauce. We served this over rice just because that’s how I roll (did I ever mention my sad rice addiction?) but you could have it plain, like any normal chili. This is so amazingly full of flavor… one bite a little bit sweet, one bite with a bit of heat that kind of hits you in the back of the throat, one bite nice and meaty. All in all, this is a top notch chili, if I do say so myself and I will be making it again.

You know the drill…

Spicy Pork And Pineapple Chili

  • 2 tablespoons vegetable oil
  • 1 large onion, chopped (about 1 1/2 cups)
  • 3 cloves garlic, chopped
  • 1 large green pepper, chopped (about 1 cup)
  • 2 stalks celery, chopped (about 1/2 cup)
  • 1 jalapeno, finely diced
  • 12 ounces chorizo, casing removed
  • 2 pounds pork stew meat ( or pork loin {NOT tenderloin}, cubed
  • 1 28 ounce can of green enchilada sauce
  • 12 ounce jar of salsa (I used a pineapple salsa I got at Trader Joes)
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can chickpeas (Garbanzos), drained and rinsed
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/2 tablespoon salt
  • 1/4 cup balsamic vinegar
  • Garnish-
  • sliced green onions
  • grilled pineapple slices (I used my grill pan on the stove)
  • cilantro


  1. Pour the oil into a large pot. Add the onion, garlic, green pepper, celery and jalapeno. Cook over low heat until they are limp and tender. Remove from pot to a bowl and set aside.
  2. Crumble the chorizo into the same pot. Cook over medium heat, stirring frequently, until it is cooked through and browned. Spoon out into the same bowl as the veggies and set aside. Leave the oil from the chorizo in the pot
  3. Working batches, brown all of the cubed pork in the remaining oil from the chorizo, removing each batch to the bowl as it gets browned. You may need to drizzle a little vegetable oil in there after the first batch.
  4. After all the pork is browned, dump the bowl with the pork, chorizo and veggies back into the pot. Stir well to combine.
  5. Add the enchilada sauce, the jar of salsa, the can of pineapple chunks, the sugar. the cinnamon and the salt to the pot. Stir well. Cover and cook over low heat for about an hour or until the meat is tender.
  6. Add the drained beans; stir well and leave the cover off of the pot. Cook over low heat, stirring occasionally, for another 30 minutes or until reduced to desired thickness.
  7. Add in the balsamic vinegar; stir well.
  8. Taste for seasoning (salt, more balsamic, a bit more sugar, etc)
  9. Serve plain or over rice. Garnish as desired

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