2 tbsp. oil
2 lbs. chicken
1 lb. boneless pork, 3/4" pieces
1 med. onion, chopped
1 green pepper, chopped
1/4 c. blanched almonds
1 tsp. salt
2 apples, sliced
1 (8 oz.) can tomato sauce
1 (8 1/2 oz.) can sliced pineapple, drained, reserve syrup
1/2 c. water
2 tsp. chili powder
1/2 tsp. cinnamon
2 sweet potatoes, 1" pieces
2 bananas, sliced

Heat oil in Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Remove chicken. Cook and stir pork until brown, about 10 minutes. Remove pork. Cook and stir onion, green pepper and almonds until onion is tender. Place onion, pepper, almonds and tomato sauce in blender, cover and blend until of uniform consistency.

Drain fat from Dutch oven. Mix tomato mixture, reserved pineapple syrup, water, chili powder, salt and cinnamon in Dutch oven. Add chicken, pork and sweet potatoes. Heat to boiling, reduce heat, cover and simmer until sweet potatoes are tender, 45 to 60 minutes. (Add water if necessary.) Cut pineapple slices into halves. Add pineapple and apple to chicken mixture. Cover and simmer until apples are tender, about 10 minutes. Add bananas. Serve in bowls. Serves 8 to 10.