Chicken chili is a great way to make chili lighter and healthier. Hawaiian Chicken Chili adds fun. Break out your baggy shorts, grass skirts, and ugly flower shirts. 🙂 This chili is spicy and sweet at the same time. At only 154 calories, it is easy on the diet plan too. I sneak kale, bell peppers, and light chick peas into the mix, giving this chili extra vitamins and minerals. And don’t forget the pineapple. Big time Vitamin C.
Today for Lunch Audio – June 13, 2016 – Hawaiian Chicken Chili – Bob Loescher © 2016
Hawaiian Chicken Chili Inspiration
Originally, I created this recipe for a chili cook-off contest. I wanted something special and different. A recipe that was outside the box. I proudly marched into the contest with my Hawaiian Chicken Chili and finished dead last. Only 2 votes out of 200. The judges were looking for “normal” and I delivered Twilight Zone.
“…You’re traveling through another dimension, a dimension not only of sight and sound but of mind.” – Rod Serling
Being chili, this recipe works extremely well for lunch. It can be stored in a refrigerator in a air-tight container for relatively long periods and there are no ill effects from heating the food in a microwave. Make sure you have a spoon handy though.
By monitoring your ingredient choices, this Chicken Chili is low fat, low calorie, low carb and low sodium. High in fiber, protein and packed with vitamins & minerals. It is hard to find fault with this lunch. A definite A+ on the lunch menu scale.
Of course, there is the “Pineapple Hurdle”. People wrinkle their noses every time they hear about the pineapple chunks. I cannot figure out their objections. We put pineapple on pizza. Grilled pineapple rings on pork chops and burgers. Why not in chili? It makes no sense to me. Fortunately, in my kitchen, I get to make the rules.
“…If you cannot handle the pineapple, there is a McDonalds just down the road.” – Bob Loescher