Rating: 4.5 stars 4.5
184 Ratings
  • 5 star values: 125
  • 4 star values: 41
  • 3 star values: 10
  • 2 star values: 8
  • 1 star values: 0

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.



Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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 Facts

239 calories; protein 28.6g; carbohydrates 17.6g; fat 6.1g; cholesterol 68.4mg; sodium 494.5mg. Full Nutrition