Amazing Hawaiian Chicken Chili

Well, after a long day of work and then running to the grocery store... I did not want to cook dinner!  Lucky for me - John did!! Yeah!  The 'Amazing Hawaiian Chicken Chili' was tasty! 

Here's the recipe:
2 lbs boneless, skinless chicken breast halves
1 cup BBQ sauce
2 Tbl butter, divided
1 large onion, diced
2 cloves garlic, minced
1 large roasted red pepper, chopped (we used jarred roasted red pepper)
1 - 6oz. can tomato paste
3 Tbl chili powder
1 Tbl Ancho chile powder (didn't have this so we used chipotle powder)
1 Tbl ground cumin
1 tsp ground ginger
1 Tbl vanilla extract
1/2 tsp sugar
1 - 20 oz. can pineapple chunks
1 - 15 oz can kidney beans, drained
1 - 15 oz can black beans, drained
1 - 28 oz can chopped tomatoes, drained (I wouldn't drain this).
1 - 24 oz jar chipotle salsa


1.  Place chicken and BBQ sauce in a gallon-sized zip top bag and allow to marinate for 30 minutes in the refrigerator.
2.  Melt 1 Tbl of butter in a large skillet placed over high heat, and add the chicken.  Cook the chicken until it is browned and almost cooked through.  Remove chicken from skillet and chop into 1 inch pieces, place in the crock of a slow cooker.
3.  Heat the remaining 1 Tbl butter in the skillet over medium-high heat, add diced onion, garlic and roasted red pepper; cook and stir until the onion is softened, about 5 minutes.  Stir in tomato paste, chili powders, cumin, ginger, vanilla and sugar.  Cook, stirring until blended, about 2 minutes.  Transfer the mixture to the slow cooker.
4.  Drain the canned pineappe and reserve the fruit.  Stir the pineapple juice, kidney beans, black beans, tomatoes and chipotle salsa into the ingredients in the slow cooker and set the heat to hight.  Allow the chili to cook on high until it begins to bubble, about 20 minutes.  Turn the slow cooker to low and cook for 1 hour.
5.  Stir the reserved pineapple into the chili and continue to cook until the pineapple is warm, about 15 minutes. 

Note:  The original owner of this recipe is unknown, John got it at a chili cook-off at work. 
I enjoyed the smoky/spice flavor of the chili, but it needed a little more "juice" in my opinion.  John only added a 16 oz jar of salsa, so we shorted ourselves a bit on the liquid there. It was still really good.  Arin suggested using it as a "sloppy hawaiian" sandwich.  Taylor thought it was a little too spicy...she needed bread and crackers to get through her bowl. Definitely unique and I something I would make again!
Questions???