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Fire and Ice Chili

Servings: 10

Not for the faint of tongue. This chili packs heat and flavor.


  • 1 can (20 oz.) DOLE® Pineapple Chunks
  • 2 cans (14.5 oz. each) diced tomatoes, undrained
  • 1 can (6 oz.) tomato paste
  • 1 can (4 oz.) diced green chiles
  • 1 large DOLE® Onion, chopped
  • 1 green bell pepper, seeded, chopped
  • 2 cloves garlic, finely chopped
  • 3 Tbs. chili powder
  • 4 tsp. ground cumin
  • 2 Tbs. finely chopped jalapeno chiles (optional)
  • 1 tsp. salt
  • 1/2 tsp. red cayenne pepper
  • 1/2 tsp. crushed red pepper flakes
  • 1 Tbs. olive oil
  • 2 lb. lean boneless pork butt, cut into 1/2-inch cubes
  • Sliced green onions, shredded Cheddar cheese and sour cream (optional)


  • Drain pineapple chunks, reserve juice. Combine reserved juice, tomatoes and juice in a large bowl with tomato paste, green chiles, onion, bell pepper, garlic, chili powder, cumin, jalapeno chiles, salt, cayenne pepper, and pepper flakes.
  • Heat oil in Dutch oven or large sauce pan.  Brown meat on all sides in batches. (Don’t overcrowd pot. Add just enough meat to cover bottom.) Spoon browned pork into bottom of crock pot; pour tomato mixture over pork.  Cover; cook on Low 6 to 8 hours or High 3 to 4 hours or until pork is tender.
  • Add pineapple chunks during last 30 minutes of cooking.  Serve with green onions, cheese and sour cream, if desired.


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