Go Back

Pineapple Cinnamon Chili

It’s time to mix up your go-to chili recipe! Introducing: Pineapple Cinnamon Chili.  Expect traditional chili flavours with the addition of the sweet acidity of pineapple and the spicy comforting flavour of cinnamon. 
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Cuisine hawaiin, Mexican
Servings 10 people
Calories 581 kcal


  • 1 tbsp olive oil
  • 2 lbs ground beef lean or extra lean
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 large carrot peeled and grated
  • 1 15 oz can red kidney beans drained
  • 1 15 oz can white kidney beans drained
  • 1 28 oz can crushed tomatoes
  • 1 28 oz can of your favourite pasta sauce
  • 3/4 cup crushed pineapple canned or fresh
  • 1/4 cup chili powder
  • 2 tsp garam masala
  • 2 tsp ground cinnamon
  • sea salt and pepper


  • Begin by preparing all the ingredients. Chop the veggies and drain the cans of beans. Assemble the remaining ingredients.
  • Cook the ground beef in a large soup pot until nicely browned. Pour off any excess fat.
  • Add 1 tbsp of oil if necessary and add diced onion and minced garlic. Cook for a few more minutes.
  • Add grated carrot, drained beans, crushed tomatoes, tomato sauce, crushed pineapple and stir thoroughly.
  • Add chili powder, garam masala, ground cinnamon, salt and pepper and stir well again.
  •  Bring the chili to a boil and then simmer on low heat for at least an hour.
  • Taste the chili before serving. Take your time to adjust for seasoning, adding salt and pepper to suit your taste. Serve hot with desired toppings and enjoy!
Keyword chili, comfort food, dinner recipes, mexican food