1 can pineapple (chunks)
2 whole chicken breasts (split)
1 tbsp. olive oil
1 tsp. cumin
1 tsp. oregano (crumbled)
2 lg. cloves garlic (pressed)
1 lg. onion, chopped
1 c. uncooked rice
1 c. tomatoes, chopped (14 1/2 oz.)
10 oz. enchilada sauce
1 c. raisins
1 green bell pepper, chopped
1/2 c. water

Drain pineapple. Reserve juice. Sprinkle chicken with salt. Brown in oil. Sprinkle with cumin and oregano. Add garlic and onion. Saute. Add rice, reserved juice, undrained tomatoes, enchilada sauce, raisins and water to a 3 quart casserole. Add chicken and sauteed vegetables scraping all drippings into casserole dish. Cover. Bake in oven at 375 degrees for 30 minutes. Stir in pineapple and bell pepper. Cover. Let stand for 5 minutes.