Chicken Costa Brava

Ingredients

• Servings: 10
• 1 (20 ounce) can pineapple chunks
• 10 skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 2 cloves garlic, minced
• 1 onions, quartered
• 1 (14.5 ounce) can stewed tomatoes
• 2 cups black olives
• 1/2 cup salsa
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 red bell pepper, thinly sliced
• salt to taste

Recipe

• drain pineapple, reserving juice. sprinkle with salt.
• in a large frying pan, brown chicken in oil. combine cumin and cinnamon, and sprinkle over chicken. add garlic and onion; cook until onion is soft. add reserved pineapple juice, tomatoes, olives, and salsa. cover, and simmer 25 minutes.
• mix cornstarch with water; stir into pan juices. add bell pepper, and simmer until sauce boils and thickens. stir in pineapple chunks, and heat through.