About this recipe:This dish, influenced by the cuisine of the Costa Brava region of Spain, marries salty and sweet flavours for something divine! Perfect served over rice.
1 (425g) tin pineapple pieces in juice
10 skinless, boneless chicken breast fillets
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 cloves garlic, minced
1 onion, quartered
1 (400g) tin plum tomatoes
275g black olives
8 tablespoons tomato salsa
2 tablespoons cornflour
2 tablespoons water
1 red pepper, thinly sliced
salt to taste
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Method Prep:20min › Cook:40min › Ready in:1hr
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 cornflour with water; stir into pan juices. Add red pepper, and simmer until sauce boils and thickens. Stir in pineapple pieces, and heat through.