Hawaiian Chicken Chili

1. Cut 1/2 of a pineapple into small cubes and add to a food processor. | 2. Puree the pineapple until smooth and liquified. Set aside.

1. Cut 1 lb of chicken into cubes and place them in a large pan. | 2. Pour the pineapple puree over the chicken and cook on medium heat, stirring occasionally.

1. While the chicken is cooking, chop 1/2 an onion. | 2. When the chicken is nearly cooked through, add the chopped onion to the pan with the chicken and pineapple mixture.

1. Stir in 1/2 cup coconut milk, 1 tablespoon white pepper, and 4 cloves of pressed garlic. | 2. Chop a small bunch of cilantro and a few sprigs of fresh thyme, then add them to the pan.

1. Once the chicken is fully cooked and the onions are soft and translucent, transfer the mixture to a food processor. | 2. Pulse lightly until the chicken is shredded but still has texture. Set aside.

1. In a large pot, combine 1 can (13.5 oz) of coconut milk, 32 oz chicken broth, and 1 can of water. | 2. Add 2 cans of Great Northern beans (drained and rinsed) and the shredded chicken mixture. Stir well. | 3. Grate 2 medium carrots and add them to the pot. Bring the soup to a boil, then reduce heat and simmer.

1. In a separate pan, bring 1 cup of water to a boil. | 2. Add 1 teaspoon garlic powder, 1/4 teaspoon cumin, 2 tablespoons coconut flakes, a pinch of sea salt, and 4 dashes of Jamaican Allspice. | 3. Add 1/2 cup long-grain brown rice and cook until the rice is al dente (slightly firm).

Add the cooked rice to the simmering soup. Continue to simmer until the carrots and rice are fully cooked and the soup has thickened slightly.

Ladle the soup into bowls and serve hot, optionally garnished with a dollop of sour cream.