Hawaiian Chicken Chili

Hawaiian Chicken Chili 1 (20 ounce) cans chunk pineapple, drained and juice reserved 8 -12 boneless skinless chicken breasts, cut into bite sized pieces 2 tablespoons butter 2 garlic cloves, diced 1 large onion, diced 1 large bell pepper, diced 2 (15 ounce) cans kidney beans 1 (28 ounce) cans chopped tomatoes, undrained 1 (24 ounce) jars pace mild-medium picante sauce ( or your favorite salsa- I use my homemade stuff) 1 (6 ounce) cans tomato paste 3 tablespoons chili powder 2 tablespoons cumin 1 1/2 teaspoons salt In large pot or dutch oven, melt butter and sauté chicken* until almost cooked through. Add garlic, onion and bell pepper and cook for 2 more minutes. Add reserved pineapple juice and all other ingredients- EXCEPT- for the pineapple chunks. Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally. Remove from heat, stir in pineapple and serve immediately- OR, WHAT I LIKE TO DO- remove from heat allow to cool, cover and refrigerate over night. Next day, reheat on stove top, stir in pineapple and serve. *Note about chicken: recipe originally calls for 12 chicken breasts. I found this a bit excessive and so tweaked the measurement. I find 7-8 breasts works for me. I guess it depends on how well endowed you Adjust Accordingly.