""This dish, influenced by the cuisine of the Costa Brava region of northern Spain, marries the saltiness of olives and the sweet, tropical flavors of pineapple. Serve over a bed of rice."..."
INGREDIENTS
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1 (20 ounce) can pineapple chunks
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10 skinless, boneless chicken breast halves
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1 tablespoon vegetable oil
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1 teaspoon ground cumin
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1 teaspoon ground cinnamon
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2 cloves garlic, minced
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1 onions, quartered
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1 (14.5 ounce) can stewed tomatoes
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2 cups black olives
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1/2 cup salsa
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2 tablespoons cornstarch
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2 tablespoons water
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1 red bell pepper, thinly sliced
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salt to taste