Chicken With Pineapple Sauce

Recipe Ingredients

3 lbs	1362g / 48oz	Roasting chicken - cut into 8 pieces
1 teaspoon	5ml	Coarse salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1		Ripe pineapple - peeled, cored, chopped, save juices
2		Onions - thinly sliced (medium)
1		Red bell pepper - seeded and chopped
2		Garlic cloves - minced
1		Cinnamon stick
1		Bay leaf
1/2 cup	118ml	Olive oil
1/2 cup	118ml	White wine vinegar
1/2 cup	118ml	Dry sherry
1		Chicken stock - optional
1/4 cup	23g / 0.8oz	Chopped almonds
		Hot cooked rice - for serving

Recipe Instructions

Place the chicken pieces in a heavy-bottomed saucepan or casserole. Season the chicken with salt and pepper. Top the chicken with the pineapple chunks, pineapple juices, onions, red bell pepper, garlic, cinnamon stick and bay leaf. In a small bowl, whisk together the olive oil, vinegar and sherry, and pour evenly over the top of the chicken. Add chicken stock, if needed, to cover the chicken pieces with liquid. (If you use canned pineapple chunks, the pineapple juice can be used instead of the chicken stock.)

Cover loosely and simmer over low heat until the chicken is tender and the sauce is reduced, about 45 minutes. Remove the cinnamon stick and bay leaf.

Transfer the chicken, fruit and vegetables to individual plates and sprinkle with the almonds. Serve over rice and pour the sauce over the top.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E17 broadcast 01-25-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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