Sweet & Smoky Pineapple Chipotle Chili

  • Author: Joyce | Pups with Chopsticks
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 6 Servings 1x
  • Category: Appetizer, Side, Main
  • Cuisine: American, Asian, Tex Mex


A sweet and smoky pineapple chipotle chili with 2 secret ingredients. Cocoa powder & Gochujang paste that gives it a full bodied more rounded and nuttier flavour!



  • 1 pineapple (chopped)
  • 1 can navy beans (540ml – approximately 2 cups)
  • 1 can chopped tomatoes (796 ml – approximately 3 1/2 cups)
  • 1/2 can chipotle in adobo sauce (95ml – chopped) – (Use a full can to make the chili spicier and smokier)
  • 1 lb ground pork
  • 1 can tomato paste (156ml – approximately 1/2 cup)
  • 3 tablespoons gochujang paste
  • 3 tablespoons cocoa powder
  • 1 large onion (chopped)
  • 1 pepper (chopped)
  • 1 1/2 teaspoon ground cumin
  • 34 cloves garlic (chopped)
  • 2 tablespoons fish sauce (adjust to taste)
  • 2 tablespoons maple syrup


  • limes (juiced)
  • grated cheese
  • sour cream
  • green onions (finely chopped)
  • nacho chips
  • red onions (finely chopped or lightly pickled in lime juice)
  • jalapeno peppers (fresh or pickled)



  1. Chop the onion, garlic, peppers and put aside for later
  2. Add the tomatoes, beans, chopped pineapple and chipotle (and sauce) into slow cooker and set it on low. (or a heavy pot on the stove set to low)

Browning the Meat & Spices (Do not skip this step!)

  1. In a frying pan or cast iron skillet, add some oil and set it on medium-high heat
  2. When the oil is hot, add in the onions and peppers and cook until brown (approximately 5 minutes)
  3. Add in the garlic, cumin, cocoa powder, tomato paste and gochujang paste and toast it for approximately 3 minutes. It should look goopy
  4. Add in the meat and mix well with the onions and paste. Break up the meat into tiny bits and cook until it has browned. (approximately 5-8 minutes)

Setting the Slow Cooker

  1. Add in the meat and mix well with the onions and paste. Break up the meat into tiny bits and cook until it has browned. (approximately 5-8 minutes)
  2. Set the slow cooker to cook for 3 hours.
  3. Refrain from adding the salt and sweetners (fish sauce, soy sauce or salt and maple syrup) until after it has cooked for 3 hours and the chili has had time to meld in flavours.
  4. Prep the garnishes and enjoy on its own or with a side of nacho chips! ?


  • 1 full can of chiptole with adobo sauce (187ml) is quite spicy. If you don’t like heat or spicy foods, use half the can but if you handle the heat, I highly recommend using the full can. It will give the chili a smokier flavor.
  • Highly recommend serving with a side of sour cream
  • Goes fantastic as a dip with nacho chips
  • Add the salt and sweeteners at the very end when the chili has finished cooking after all the flavours has melded so you can adjust the saltiness and sweetness at the very end


  • Serving Size: 1 Serving
  • Calories: 449 kcal
  • Sugar: 34 g
  • Sodium: 1860 mg
  • Fat: 14 g
  • Carbohydrates: 73 g
  • Protein: 15 g

Keywords: chipotle chili

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