Fire and Ice Chili by Kenny Rogers from Midwest Living
 
     20 oz Pineapple chunks in syrup
      2 lb Lean boneless pork roast cut into 1-inch cubes
      2 tb Olive oil
      1 md Yellow onion; chopped
      1    Garlic clove; minced
     28 oz Tomatoes, canned; cut up
      6 oz Tomato paste
      4 oz Green chili peppers; canned drained, diced
      1    Green pepper; chopped
      1 md Yellow onion; chopped
      2    Garlic cloves; minced
    1/4 c  Chili powder
      4 ts Ground cumin
      1 tb Jalapeno peppers to 3 tablespoons seeded and finely chopped
    1/2 ts Salt
           Sliced green onions
           Shredded cheddar cheese
           Sour cream
 
  Recipe by: Kenny Rogers, Midwest Living, October 1994

       Drain the pineapple, reserving the syrup.  In a Dutch oven, cook the
  pork, half at a time, in hot olive oil until brown. Return all of the meat
  to the pot. Add the first chopped onion and 1 garlic clove. Cook over
  medium heat until the onion is tender, stirring occasionally. Add the
  reserved pineapple syrup, undrained tomatoes, tomato paste, green chili
  peppers, green pepper, onion, 2 garlic cloves, chili powder, cumin,
  jalapenos and salt.  Bring to boiling; reduce the heat. Cover and simmer
  the chili for 1 1/2 hours, stirring occasionally. Add the pineapple chunks.
  Cover and simmer for 30 minutes longer.  Let the diners add their own
  toppers.  Makes 8 to 10 servings.