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.
Provided by CHRISTYJ
Categories World Cuisine Recipes European Spanish
Yield 10
Number Of Ingredients 14
Steps:
- 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 : Calories 238.8 calories, Carbohydrate 17.6 g, Cholesterol 68.4 mg, Fat 6.1 g, Fiber 2.6 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 494.5 mg, Sugar 10.9 g
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