Guatemalan Chicken With Pineapple (Pollo En Pina) - cooking recipe

Ingredients

2 tablespoons olive oil or 2 tablespoons vegetable oil
3 - 3 1/2 lbs broiler-fryer chickens, in pieces
1 medium onion, chopped
2 cloves garlic, minced
1 pineapple, cut in 1 inch cubes or (20 ounce) can unsweetened pineapple chunks, drained
1/2 cup dry sherry
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 dash pepper
2 medium tomatoes, coarsely chopped
hot cooked rice (can cook concurrently so all is ready at the same time)

Preparation

Heat oil in lg skillet; cook chicken on med heat until brown on all sides-- approx 15 min.
Remove chicken, cook onion& garlic in remaining oil until onion is tender, stirring frequently.
Return chicken to skillet.
Mix all remaining ingredients except tomatoes (and rice!); pour over chicken.
Bring to a boil, reduce heat, cover, and simmer 20 min.
Add tomatoes; simmer, uncovered, until thickest pieces of chicken are cooked through-- approx 20 min.
Serve with rice.