• 1 can (20 ounces) Dole Pineapple Slices
• 2 whole boneless chicken breasts, split
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 2 large cloves garlic, pressed
• 1 large onion, quartered
• 1 can (8oz) stewed or whole tomatoes
• 1 cup pitted ripe olives
• 1 cup pimento-stuffed olives
• 1/2 cup chili salsa
• 2 teaspoons cornstarch
• 1 red or green bell pepper, slivered

Directions

1. Drain pineapple, reserve juice.
2. Sprinkle chicken with salt.  Brown chicken in oil.  Combine spices; sprinkle over chicken.
3. Add garlic and onion; saute.  Add reserved juice with next 4 ingredients.
4. Cover, simmer 25 minutes.
5. Mix cornstarch with 2 tablespoons water, Stir into pan juices with bell pepper.  Cook until sauce boils and thickens.
6. Add Pineapple.  Heat through.  Serve with rice.  Serves 4