Ingredients

2 tablespoons olive oil or vegetable oil

3-3 1/2 lbs broiler-fryer chickens, in pieces

1 medium onion, chopped

2 cloves garlic, minced

1 pineapple, cut in 1 inch cubes or

1 (20 ounce) can unsweetened pineapple chunks, drained

1/2 cup dry sherry

2 tablespoons vinegar

1 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 dash pepper

2 medium tomatoes, coarsely chopped

Hot cooked rice (can cook concurrently so all is ready at the same time)

Preparation

  1. Heat oil in lg skillet; cook chicken on med heat until brown on all sides– approx 15 min.
  2. Remove chicken, cook onion& garlic in remaining oil until onion is tender, stirring frequently.
  3. Return chicken to skillet.
  4. Mix all remaining ingredients except tomatoes (and rice!); pour over chicken.
  5. Bring to a boil, reduce heat, cover, and simmer 20 min.
  6. Add tomatoes; simmer, uncovered, until thickest pieces of chicken are cooked through– approx 20 min.
  7. Serve with rice.