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Sweet and Spicy Pineapple Chili with Coconut Rice
A unique and flavorful chili that combines the classic comfort of chili with the tropical sweetness of pineapple and a hint of spice. Served with fluffy coconut rice for the perfect balance of flavors.
Prep Time
20 minutes
Total Time
60 minutes
Calories
785 kcal
Difficulty
Easy
Equipment
2 items
Cost
£3.21/serving
Ingredients
Servings
4
1lbGround beef(Can substitute with ground turkey or plant-based ground)
£4.50
1mediumDiced onion
£0.30
1mediumDiced bell pepper(Any color, red or orange preferred for sweetness)
£0.50
2clovesMinced garlic
£0.15
2cupsDiced fresh pineapple(Or canned pineapple chunks, drained)
£1.75
28ozCanned diced tomatoes(Undrained)
£1.20
15ozCanned kidney beans(Drained and rinsed)
£0.70
15ozCanned black beans(Drained and rinsed)
£0.70
2tbspChili powder
£0.20
1tspCumin
£0.10
1tspSmoked paprika
£0.15
4.5tspCayenne pepper(Adjust to your spice preference)
£0.05
1tbspBrown sugar
£0.05
1tbspLime juice(Freshly squeezed)
£0.10
1tspSalt(To taste)
£0.01
0.5tspBlack pepper(To taste)
£0.05
1cupLong-grain rice
£0.30
1canCoconut milk(Full-fat for best flavor)
£1.50
0.5cupWater
00.3tspSalt(For rice)
£0.01
OptionalFresh cilantro(For garnish)
£0.50
Total Cost
£12.82
£3.21 per serving
Instructions
- 1.**Prepare the Chili:** Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- 2.Add the diced onion and bell pepper to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- 3.Add the diced pineapple, diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, cayenne pepper, brown sugar, lime juice, salt, and pepper to the pot. Stir well to combine.
- 4.Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.
- 5.**Prepare the Coconut Rice:** While the chili is simmering, rinse the rice in a fine-mesh sieve until the water runs clear.
- 6.In a medium saucepan, combine the rinsed rice, coconut milk, water and salt.
- 7.Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
- 8.Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- 9.**Serve:** Ladle the pineapple chili into bowls and serve over the coconut rice. Garnish with fresh cilantro, if desired.
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My Notes
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Nutrition Information
Nutrition per serving (550g)
785 kcal / 3284 kJ
Carbs
78g
30% of RDA
Fat
35g
50% of RDA
Protein
45g
90% of RDA
Detailed Breakdown
Fibre
18 g
60% of RDA
Sugar
27 g
30% of RDA
Sodium
1100 mg
48% of RDA
Saturated Fat
18 g
90% of RDA
Chef's Tips
For a thicker chili, you can mash some of the beans with a fork before adding them to the pot.
Adjust the amount of cayenne pepper to your liking. If you prefer a milder chili, omit it altogether.
If you don't have fresh pineapple, canned pineapple chunks will work just fine. Just be sure to drain them well before adding them to the chili.
The coconut rice can be made ahead of time and reheated when ready to serve.
Top with your favorite chili toppings like sour cream, shredded cheese, or avocado.
Cooking Equipment
Large pot or Dutch oven
Medium saucepan
Wine Pairings
No wine pairing suggestions available for this recipe.
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