Chicken Costa Brava

Ingridients

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.