A garnish of fresh pineapple makes for the ultimate combination of sweet and smoky in this Pineapple Pork Chili. Ground pork, pineapple salsa, fire roasted tomatoes and black beans mingle together to create a one of a kind, unforgettable chili.
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I’m what you might call a competitive person. Okay, so I’m a lot competitive. Ask my family. Some even refuse to play board games with me. (True story.) So at a past job when they held a chili cook-off competition for employees, I was one of the first to sign my name on the dotted line to participate. You likely already know how this story might end, as I sure wouldn’t share any instances of not winning with you! Instead, this Pineapple Pork Chili received top prize in the competition. Make it once and you’re sure to see why!
My “everyday” chili, the one that I create on a fairly frequent basis during the cold winter months, is my Beer Braised Beanless Chili. But sometimes it’s good to shake things up and go with a recipe that’s a little less traditional. Something packed with unexpected flavors that work together so well, yet your mind can’t wrap itself around the idea of how it’s possible. Pineapple? Pork? Chili? Yes, please!
The fact that there is absolutely no chopping or prep work involved means that this chili takes less than 30 minutes to prepare. But my favorite part? The part that is always the show stopper, although always given a quizzical first glance? The garnish of diced fresh pineapple on top. There’s something about the combination of sweet, juicy fruit paired with the smoky heat of the chili that keeps you coming back for more.
Like a little more heat in your chili? I’ve also substituted mango habanero salsa for the pineapple salsa called for in this recipe with great results. This Pineapple Pork Chili is delicious either way Just don’t forget to serve with a side of either my Simple Sweet Cornbread or Cheddar and Cream Cheese Skillet Cornbread. Both make an excellent side kick to this delicious chili.
Pineapple Pork Chili
- 2 pounds lean ground pork
- 32 ounces pineapple salsa
- 30 ounces canned black beans rinsed and drained
- 16 ounces tomato sauce
- 30 ounces diced fire roasted tomatoes
- 3 tablespoons chili powder
- diced fresh pineapple to garnish
- In a large pot, brown pork.
- Stir in salsa, black beans, tomato sauce, tomatoes and chili powder.
- Bring to boiling and reduce heat to simmer uncovered for 10 minutes.
- Served topped with fresh diced pineapple.
You have to have more than one chili recipe to have a chili cook-off! Why not pair my Pineapple Pork Chili with this one of a kind Dr. Pepper Chocolate Chili, this comforting Creamy Taco Chili or this super easy Instant Pot Chicken Chili.