Chicken Costa Brava

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
• salt to taste

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.