Chicken Costa Brava - cooking recipe

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

Preparation

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.