1 (8 oz.) can pineapple chunks
2 chicken breasts, cut into strips
1 tbsp. oil
1 tsp. round cumin or cumin seed
1 tsp. ground cinnamon
2 lg. cloves garlic, pressed
1/4 c. onion, chopped
1 (16 oz.) can tomatoes, chopped
1/2 c. taco salsa
1 red or green bell pepper, slivered

Drain pineapple and reserve juice. Sprinkle chicken with salt (optional). Brown chicken in oil. Combine spices and sprinkle over chicken. Add garlic and onion; saute. Add reserved juices with next 2 ingredients. Cover and simmer 25 minutes. Add pineapple and green pepper; heat through. Serve with rice. Serves 4 people.