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  

1.Drain pineapple, reserving juice. Sprinkle with salt.


2.In a large frying pan, brown chicken in oil. Combine cumin and cinnamon, and sprinkle over chicken.