Kenny spends so much time on the road, that there's nothing as welcome as a nice, relaxed meal at home with family and friends. This Fire and Ice chili is one of his favorites.

1 (20 oz.) can Dole pineapple chunks
1 (28 oz.) can whole tomatoes
1 (6 oz.) can tomato paste
1 (4 oz.) can diced green chilies
3 cloves garlic, pressed
2 med. yellow onions, chopped
1 green bell pepper, seeded, chopped
1/4 c. chili powder
4 tsp. ground cumin
1 tbsp. jalapeno chilies, diced
2 tsp. salt
2 tbsp. olive oil
2 lb. lean boneless pork butt, cut into 1 inch cubes

CONDIMENTS:

Small bowls of
sliced green onions
Shredded Cheddar cheese
Dairy sour cream

Drain pineapple, reserve syrup. Drain and chop tomatoes, reserve juice. In large bowl, combine reserved syrup, tomatoes and juice, tomato paste, green chilies, 2 cloves garlic, 1 onion, bell pepper, chili powder, cumin, jalapeno chilies and salt. Heat olive oil in Dutch oven until very hot. Brown pork on all sides in batches. (Do not crowd.) With all browned pork in pot, add remaining garlic and onion. Cook until onion is soft. Add tomato mixture to pork mixture. Cover and simmer 3 hours, sitrring occasionally. Add pineapple last 30 minutes of cooking. Serve with condiments. Serves 8 to 10.