Ingredients

1 (20 ounce) pineapple chunks

10 skinless boneless

Chicken breasts halves

(14.5 ounce)  can stewed tomatoes

2 cups black olives

1 teasepoon ground cumin

1 teasepoon ground cinnamon

2 tablespoon water

2 tablespoon cornstarch

½ cup salsa , salt to taste

1 onion quatered

1 red bell pepper thinly sliced

Method

Drain pineapple reserving juice with salt.

In a large frying pan combine cumin and cinnamon and sprinkle over chicken.  

Add reserved pineapple juice , tomatoes , olives and salsa . cover and simmer for 25 minutes . Mix cornstarch with water. Stir into juices . Add bell pepper and simmer chunks and heat through.

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