Hawaiian Chili Recipe


Chili is my favorite dish to warm up at dinnertime. Years ago, my father taught me this recipe and I remember being intrigued by his choice of garnish – pineapple. It seemed so exotic at the time!

Over the years, this chili recipe has been tweaked, evolving into our family’s own adaptation. One year, my husband’s Army Unit was having a Chili Fundraiser, and we donated a crockpot of chili. They dubbed it ‘Hawaiian Chili’, because of the pineapple and it was the first to sell out. Next time they held a fundraiser, they offered to loan me a few crockpots, if I would make three batches of the Shay House Hawaiian Chili. How could I say no?

The recipe below won’t make three crockpots full, but it does make more than enough to feed a family and have some leftover. It’s perfect for a small get together, or you can freeze some extras to enjoy later!

Hawaiian Chili Recipe
Makes enough to fill one 7 quart crockpot



4 to 5 lbs 93% lean ground beef
2 green bell peppers, chopped
2 medium onions, chopped
1 can black beans
1 can dark red kidney beans
1 can pinto beans
1 28oz can of crushed tomatoes
3 15oz cans of diced fire roasted tomatoes or stewed tomatoes.
1/4 cup Worcestershire sauce
1 bay leaf
3 garlic cloves minced
1 Tbsp chili powder
1 Tbsp dried oregano
1 Rounded tsp ground cloves
1 tsp ground black pepper
1 tsp kosher salt
Fresh or canned pineapple chunks



1. Cook ground meat, garlic, onions and bell peppers in a large pot on medium high heat until beef is browned.


2. Drain and discard any fat.

3. Drain and rinse the beans.

4. Add the beef mixture and all remaining ingredients – except for the pineapple – into the crock-pot. Stir well.

5. Set crock-pot on low and cook for 8 to 10 hours.

Tip: While this chili tastes best when allowed to cook all day, if you’re short on time, cook it in a slow-cooker on high for 4 to 5 hours.


6. Just before serving, add the pineapple to your chili. Mix well.


Serving Suggestions: Garnish with sour cream and sharp cheddar. Serve with tortilla chips or crusty bread. Enjoy!

This isn’t a spicy chili, but it is quite flavorful. People may be hesitant to try a bowl of chili with pineapple in it – but tell them to trust you. The smokiness of the ground cloves compliments the sweetness of the pineapple. Besides, you only live once, and simply must try different things!

we heartsters – What are your favorite crockpot recipes?

photos: Rachel for we heart this

Rachel is a stay-at-home Mom that never seems to be home. She’s a military wife, mother to The Danger Boys and a self-proclaimed craftaholic that enjoys photography, knitting, baking and all things handmade.



A stay-at-home Mom that never seems to be home. Military wife. Craftaholic. Mother to the Danger Boys.

5 thoughts on “Hawaiian Chili Recipe”

  1. hao9703

    My significant other would love this. Personally, I do not care for pineapple that is not cold. I do love a good chili though. I preserve all of the fresh tomato goodness from garden by canning. It is a lot of work but, so much better than store bought.

  2. tyna

    Yum! I’m not a huge chili fan but this recipe sounds great. I love pineapples in most any food and think this would add a nice touch of sweetness to the standard chili. Will have to try this with my good old TVP and make a vegetarian friendly version!

  3. kellie76

    I am a pineapple freak! I would never have thought to combine it with chilli but color me intrigued! I can’t wait to give this one a try!

  4. sherrishera

    Except for the pineapple, this sounds a lot like my chili recipe! I was wondering how this might be with pork shoulder or butt roast and maybe taro chips to make it truly Hawaiian. You’ve got me thinking…

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