Chicken Costa Brava

"This dish, influenced by the cuisine of the Costa Brava region of northern Spain, marries the saltiness of olives and the sweet, tropical flavors of pineapple. Serve over a bed of rice."


Ingredients

• 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
  • 
    Directions
    
    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.