Try this Gluten Free Pineapple Teriyaki Chili for a new twist on your traditional chili recipe. It’s got all the flavors of a good old grilled pineapple teriyaki burger all in a bowl full of chili. Top it with a dollop of cilantro lime sour cream for added flavor.
I may or may not have just snapped at both my girls and Ben on separate occasions within the last half an hour just for drinking my watermelon water in the fridge. There are 7 other unopened bottles left. Overreaction maybe???
To say I’m on edge is an understatement. Don’t mess with this mama bear!
Although, I really can’t figure out why, today of all days, I would be so grumpy. Today was an AMAZING day.
Braelyn went back to school!!!
Okay, that may sound a little harsh and callous of me to say, but I’m telling you; keeping an active, high-energy six year old entertained for the past 2 1/2 weeks has been HARD WORK!
I was soooooo happy for her to go back to school and have a little bit of freedom that I drove out to Honolulu just to dink around at TJ Maxx and spend my whopping $10 rewards certificate. I was enjoying myself so much that I might have picked up Braelyn 15 minutes late from school. Ooops!
Don’t worry, that little jibber jabberer hadn’t even come out of her classroom yet by the time I screeched around the corner to pick her up. Little stinker.
And on top of enjoying a much needed break today, I also was able to reduce some stress by having dinner done and ready to go by mid afternoon, allowing me some time to clean my house, take the kids to the park, and bathe the girls all before it was time to sit down and eat.
Chili is a heaven sent meal in that aspect. You can whip it up whenever you have time and then just keep it warm in the crock pot until you’re ready to eat. Yes, I do LOVE chili!
I also love the versatility of chili. Between all the topping options and what carb your going to slop it on top of (bread, potatoes, rice, quinoa, etc.) you’ve got about a million different dinner combos all with one pot of chili. It’s hard to get sick of that, right?!
So as I was whipping up my batch of chili today, I thought I would steer clear from the ordinary chili flavors and try something fresh and new. I opened up my fridge to eye some ingredients, as I always do before making dinner, and narrowed in on a container of fresh cut pineapple.
Ben LOVES hamburgers topped with grilled pineapple glazed in teriyaki sauce. Chili has beef just like a burger, so why not use the same flavors in Ben’s favorite hamburger for my batch of chili???
This Gluten Free Pineapple Teriyaki Chili is a simple, sweet and savory combination of caramelized onion and red bell pepper, teriyaki sauce, pineapples, ground beef, and a mixture of BUSH’S Black and Pinto Beans.
In fewer words; it’s delicious!
BUSH’S Beans is holding a chili cook-off contest to see who can make the most creative, simple, and versatile original chili recipe, and I’m thinking this recipe has a shot at winning a trip to NYC! Whatcha think?! #BushsChiliCookOff
I’d say that this recipe definitely has the creativity category covered. I mean, have you ever heard of a teriyaki chili before? I sure haven’t! But after you try this chili, you’ll be wondering why no one has ever made it before.
The idea of a pineapple teriyaki chili isn’t all that far fetched. There are a lot of sweet and savory chili recipes out there that use various sweeteners. I’ve made chilis using brown sugar, honey, sweet potatoes, maple syrup and even mangoes to add sweetness. My favorite chilis usually include at least one of these ingredients. The pineapples in this recipe basically add the same kind of sweetness as these other foods.
The teriyaki sauce takes the place of the majority of the salt that you would add to a traditional chili recipe, while also giving the chili a tiny bit of tang.
Caramelizing the onion and red bell pepper in the beginning adds such a flavorful base to build this chili, and cooking the pineapple until the juices reduce adds a richer level of sweetness than just throwing them in at the end.
I also threw together a quick topping for the chili, which is completely optional, but totally worth the extra 5 minutes. I will call it, ummmm, how about a Cilantro Lime Sour Cream topping? Sounds good to me. Just whisk together some light sour cream, chopped cilantro, lime juice, garlic and honey together for a pleasantly tangy topping to dollop on top of your bowl of chili. Easy peasy!
My entire family loved this batch of chili, and I think it’s safe to say that it will make another appearance for dinner very VERY SOON!
What is your most creative chili recipe?
- For the chili:
- 3 tablespoons butter
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 1¼ teaspoons salt, divided
- 2 teaspoons minced garlic
- 1 cup diced pineapple (fresh or canned)
- 1 lb. lean ground beef
- 1 can (15 oz.) petite diced tomatoes
- ½ small can tomato paste
- 1 can BUSH'S Black Beans, rinsed and drained
- 1 can BUSH'S Pinto Beans, rinsed and drained
- ¼ cup gluten free teriyaki sauce
- 1½ tablespoons red wine vinegar
- 2 tablespoons dark brown sugar
- ½ teaspoon liquid smoke
- 1 tablespoon chili powder
- For the sour cream topping:
- ½ cup light sour cream
- 2 teaspoons freshly chopped cilantro
- dash of garlic powder
- ½ teaspoon lime juice
- 1 teaspoon honey
- Dice onion, bell pepper, and pineapple. Mince garlic. Set aside.
- In a large pot, melt butter over medium heat. Once pan is hot enough that drop of water sizzles, add diced onion and bell pepper. Season with 1 teaspoon of salt. Stir to coat evenly. Reduce heat to just sizzling and cook, stirring occasionally, for 20-25 minutes or until onion begins to caramelize.
- Add minced garlic and diced pineapple and increase heat to medium. Cook an additional 5-7 minutes or until most of the liquid is reduced and onion is caramelized.
- Add ground beef and cook until browned, stirring to break up chunks.
- Add can of diced tomatoes, tomato paste, black beans, pinto beans, teriyaki sauce, red wine vinegar, brown sugar, liquid smoke, chili powder, and ¼ teaspoon of remaining salt.
- Stir to combine. Bring pot to a boil. Reduce heat and simmer an additional 20 minutes. Salt and pepper to taste. Serve immediately or keep warm in a crock pot until ready to serve.
- To make sour cream topping, whisk all ingredients together. Serve on top of chili with additional toppings such as shredded cheddar cheese, sliced avocado, chopped olives, etc.
- Chili tastes great alone or on top of baked potatoes, brown rice, quinoa, inside taco shells, etc.