This slow cooker pineapple chili recipe breaks all the rules in the best possible way. With mostly pantry staples and a surprising sweet kick, it creates a surprisingly delicious flavor combination! No one will know all you did was open a few cans and walk away!
I got this recipe from an unlikely source – my son’s Scout troop. He had a training class where they talked about some new and different meals to make while camping, and after the class, he told me we had to try Hawaiian Chili.
So I got the recipe from him and modified it to be made in the crockpot, because I like to let the chili simmer away all day. The chili is the perfect combination of sweet and spicy!
What makes this chili stand out isn’t just the unexpected pineapple. It’s how the slow cooker turns simple ingredients into something complex and satisfying. The pineapple breaks down just enough to infuse the sauce with sweetness while still maintaining chunks of juicy fruit that burst with flavor among the hearty beans and meat.
If you think that the pineapple will make this too sweet or weird, don’t worry. The heat from the chili spices creates the perfect balance, delivering that addictive sweet-heat combination that keeps you coming back for another spoonful.
Let me show you the simple steps to create this game-changing chili! This recipe is perfect for busy weeknights, potlucks, or game day gatherings.
Looking for more slow cooker recipe ideas? Try slow cooker steak bites, slow cooker birria tacos, or slow cooker Dr. Pepper ribs!
Ingredient Notes
For exact amounts needed see the recipe card below
- Ground beef: I use lean ground beef (85/15) for this recipe. While you could use ground turkey as a substitute, beef gives the best flavor.
- Onion
- Celery
- Garlic
- Chili powder
- Ginger
- Chili bean: Don’t drain the beans; the liquid adds nice flavor and helps create the perfect chili consistency.
- Salsa: Medium salsa is my go-to, but feel free to use mild or hot depending on your family’s preference.
- Pineapple: Use chunks, not shredded pineapple.
How to Make Slow Cooker Pineapple Chili
- First, brown your ground beef in a medium frying pan. Break it up into small pieces as it cooks since it distributes better throughout the chili that way. Once it’s no longer pink, drain off any excess fat.
- Transfer your browned beef to the slow cooker.
- Dice the onions and celery, and mince the garlic.
- Using the same pan (fewer dishes to wash!), cook your onions, celery, and garlic for about 5 minutes. They should be slightly softened, but don’t need to be completely cooked through. Add these aromatic vegetables to the slow cooker with the beef.
- Add the chili powder, ginger, salsa, beans (undrained), and those well-drained pineapple chunks.
- Stir to combine. Then cover and cook on high for 3-4 hours or low for 6-8 hours.
Serving Ideas
When serving, be sure to set out a variety of toppings! Here are some of our favorite ways to serve this pineapple chili:
- Top with diced green onions for some fresh crunch
- Add a dollop of sour cream to balance the heat from the salsa
- Sprinkle shredded cheddar or Mexican cheese blend on top
- Slice up some creamy avocado
- Crush some tortilla chips over the top for extra crunch
- Serve over steamed white rice
- Spoon it over baked potatoes for an easy weeknight dinner
How to Store
Like most chili recipes, this pineapple chili tastes even better the next day after the flavors have had time to meld together. It will keep in an airtight container in the fridge for up to 4 days. Reheat it in the microwave or on the stovetop until steaming hot.
You can easily make a double batch of this chili and freeze half for later! Place the chili in freezer-safe containers or heavy-duty freezer bags. It will keep for up to 3 months in the freezer.
Tips & Tricks
Be sure to check out the step by step instructions
- Make sure to drain the ground beef well after browning so the chili isn’t greasy.
- Drain those pineapple chunks well! I let mine sit in a colander for a few minutes while I’m prepping the other ingredients. Too much pineapple juice can make your chili too thin.
- Want it spicier? Use hot salsa instead of medium.
- Like it milder? Cut the chili powder in half.
- You can switch out the chili beans for black beans, pinto beans or kidney beans if you prefer.
- Brown the ground beef and veggies the night before and store them in the fridge overnight. That makes getting the chili ready in the morning quick and easy.
Reader Questions
The pineapple adds a subtle sweetness that perfectly balances the spices. The sweet and spicy taste is what gives this chili its unique flavor twist.
While you can use fresh pineapple, canned chunks work better in this recipe. They’re consistently sweet and hold their shape better during the long cooking time. Plus, it’s just easier!
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Slow Cooker Pineapple Chili
Ingredients
- 1 pound ground beef
- 1 onion chopped
- 4 celery stalks chopped
- 4 garlic cloves chopped
- 1 Tablespoon chili powder
- 1 Tablespoon ground ginger
- 1 can chili beans 16 ounces
- 1 jar medium salsa 16 ounces
- 1 can pineapple chunks 20 ounce, drained
Instructions
- In a medium frying pan cook the ground beef until no longer pink.1 pound ground beef
- Chop the onion, celery, and garlic into bite-sized pieces.
- Drain the beef and add it to the crockpot.
- In the same frying pan, cook the onions, celery, and garlic for 5 minutes. Then add them to the crockpot.1 onion, 4 celery stalks, 4 garlic cloves
- Add the chili powder, ginger, salsa, beans, and drained pineapple chunks to the crock pot.1 Tablespoon chili powder, 1 Tablespoon ground ginger
- Stir the entire mixtures, then cover and cook for 3-4 hours on high or 6-8 hours on low.
- Garnish with green onions, cheese, sour cream, avocado and tortilla chips.
Notes
- Make sure to drain the ground beef well after browning so the chili isn’t greasy.
- Want it spicier? Use hot salsa instead of medium.
- Like it milder? Cut the chili powder in half.
- You can switch out the chili beans for black beans, pinto beans or kidney beans if you prefer.
- Brown the ground beef and veggies the night before and store them in the fridge overnight. That makes getting the chili ready in the morning quick and easy.
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Nutrition Information
Nutrition facts are estimates.
