Hawaiian Chicken Chili - cooking recipe

Ingredients

1 (20 ounce) can 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) can chopped tomatoes, undrained
1 (24 ounce) jar pace mild-medium picante sauce (or your favorite salsa- I use my homemade stuff)
1 (6 ounce) can tomato paste
3 tablespoons chili powder
2 tablespoons cumin
1 1/2 teaspoons salt

Preparation

In large pot or dutch oven, melt butter and saute 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 your chickens were.
Judge accordingly.