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Ingredientes
- 1 (20 ounce.) can Dole Pineapple slices
- 2 whole chicken breasts, split
- 1 tbsp. vegetable oil
- 1 teaspoon grnd cumin
- 1 teaspoon grnd cinnamon
- 2 lg. cloves garlic, pressed
- 1 lg. onion, quartered
- 1 (8 ounce.) can stewed or possibly whole tomatoes
- 1 c. pitted ripe olives
- 1 c. pimento-stuffed olives
- 1/2 c. chili salsa
- 2 teaspoon cornstarch
- 1 red or possibly green bell pepper, slivered
Direcciones
- Drain pineapple, reserve juice. Sprinkle chicken with salt. Brown chicken in oil. Combine spices; sprinkle over chicken. Add in garlic and onion; saute/fry. Add in reserved juice with next 4 ingredients. Cover, simmer 25 min. Mix cornstarch with 2 Tbsp. water. Stir into pan juices with bell pepper. Cook till sauce boils and thickens. Add in pineapple. Heat through. Serve with rice. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 10 servings | |
| Calories 323 | |
| Calories from Fat 232 | 72% |
| Total Fat 25.77g | 32% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.07g | |
| Cholesterol 18mg | 6% |
| Sodium 154mg | 6% |
| Potassium 266mg | 8% |
| Total Carbs 18.03g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 13.02g | 9% |
| Protein 6.79g | 11% |
