1 (20 oz.) can Dole Pineapple slices
2 whole chicken breasts, split
1 tbsp. vegetable oil
1 tsp. ground cumin
1 tsp. ground cinnamon
2 lg. cloves garlic, pressed
1 lg. onion, quartered
1 (8 oz.) can stewed or whole tomatoes
1 c. pitted ripe olives
1 c. pimento-stuffed olives
1/2 c. chili salsa
2 tsp. cornstarch
1 red or green bell pepper, slivered

Drain pineapple, reserve juice. Sprinkle chicken with salt. Brown chicken in oil. Combine spices; sprinkle over chicken. Add garlic and onion; saute. Add reserved juice with next 4 ingredients. Cover, simmer 25 minutes. Mix cornstarch with 2 tablespoons water. Stir into pan juices with bell pepper. Cook until sauce boils and thickens. Add pineapple. Heat through. Serve with rice. Serves 4.