“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.” - by CHRISTYJ
Ingredients
Adjust Servings
Original recipe yields 10 servings
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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 239 cal
- 12%
- Fat
- 6.1 g
- 9%
- Carbs
- 17.6 g
- 6%
Based on a 2,000 calorie diet
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Reviews (67)
Rate This Recipe
"I scaled this recipe in half for just two of us; even so, we'll still have leftovers. I also cut the chicken into bite-sized pieces as others advised. Added about 1/4tsp cayenne pepper, but I would de..." See morefinitely double the cumin-cinnamon seasoning if I were to make this again. Served over steamed brown basmati rice. Thanks for sharing, ChristyJ!"
CYNIGAL
"I'll admit that I was very wary of the combination of the ingredients. I was pleasantly surprised, as were my dinner guests. The word to describe this dish is complex. As others have noted, every bite..." See more is different, but they work together. It definitely will get the guests talking. Thank you!"
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