Chicken with Pineapple and Olives

    50 minutes

    This is a northern Spanish dish. Don't be intimidated by the combination of ingredients, the sweet and salty work together perfectly.

    99 people made this

    Serves: 10 

    • 1 tin (825g) pineapple pieces
    • 10 skinless, boneless chicken breast halves
    • 1 tablespoon vegetable oil
    • 1 teaspoon ground cumin
    • 1 teaspoon ground cinnamon
    • 2 cloves garlic, diced
    • 1 onion, quartered
    • 1 tin (410g) tomato puree
    • 2 cups black olives
    • 1/2 cup salsa
    • 2 tablespoons cornflour
    • 2 tablespoons water
    • 1 red capsicum, thinly sliced
    • salt to taste

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Drain pineapple reserving juice. Sprinkle with salt.
    2. 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.
    3. Mix cornflour with water; stir into pan juices. Add capsicum and heat until the sauce boils and thickens. Stir in pineapple pieces and heat through.

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    Reviews and Ratings
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    Reviews in English (138)


    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 definitely double the cumin-cinnamon seasoning if I were to make this again. Served over steamed brown basmati rice. Thanks for sharing, ChristyJ!  -  02 Mar 2008  (Review from Allrecipes USA and Canada)


    This was very tasty, but I must admit that I mostly used a different recipe for Chicken Costa Brava that I found in an old cookbook. All of the ingredients are the same, but some of the quantities are different: 2 whole chicken breasts instead of 5, 8 oz of tomatoes instead of 14.5, 1 cup of salsa instead of 1/2 cup, 2 tsp of cornstarch instead of 2 tbsp, and a mixture of black and green olives instead of 2 cups of black. I used a medium-heat salsa, and whole tomatoes that I crushed before adding. I wonder if maybe it was these small differences that kept mine from being "bland," as some people are complaining? Anyway, the fella liked it - the pineapple bits were particularly spicy and tangy and delicious - so next time I'll make it the Allrecipes way and update.  -  09 Jan 2008  (Review from Allrecipes USA and Canada)


    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 is different, but they work together. It definitely will get the guests talking. Thank you!  -  08 Mar 2004  (Review from Allrecipes USA and Canada)