Pineapple Pork Chili. Name: TERRI DISHMAN Base: McGUIRE AFB, NJ. Recipe: 1 lb. ground pork or beef. 1 16-oz. jar pineapple salsa. 1 15-oz. can red kidney beans, rinsed and drained. 1 8-oz. can tomato sauce. 1 tabelspoon of chili powder. 1/4 cup of chopped onions. Pineapple slices (optional.) In 3-quart saucepan brown pork; drain. Stir in salsa, beans, tomato sauce, onions and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Serve with pineapple slices. *If you can't located pineapple salsa, use regular salsa and add 1/3 to 1/2 cup crushed pineapple.