Sweet and Spicy Pineapple Chili with Coconut Rice

**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.

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.

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.

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.

**Prepare the Coconut Rice:** While the chili is simmering, rinse the rice in a fine-mesh sieve until the water runs clear.

In a medium saucepan, combine the rinsed rice, coconut milk, water and salt.

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.

Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Fluff with a fork.

**Serve:** Ladle the pineapple chili into bowls and serve over the coconut rice. Garnish with fresh cilantro, if desired.