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 cornflour with water; stir into pan juices. Add capsicum and heat until the sauce boils and thickens. Stir in pineapple pieces and heat through.