Chicken with Pineapple and Olives

Chicken with Pineapple and Olives


98 people made this

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


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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