1 (20 ounce) can pineapple chunks
10 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 cloves garlic, minced
1 onion, quartered
1 (14.5 ounce) can stewed tomatoes
2 cups black olives
1/2 cup salsa
2 tablespoons cornstarch
2 tablespoons water
1 red bell pepper, thinly sliced
salt to taste

Drain pineapple, reserving juice.
Sprinkle with salt.
In a large frying pan, brown chicken in oil.
Combine cumin and cinnamon, and sprinkle over chicken.
Add garlic and onion; cook until onion is soft.
Add reserved pineapple juice, tomatoes, olives, and salsa.
Cover, and simmer 25 minutes.
Mix cornstarch with water; stir into pan juices.
Add bell pepper, and simmer until sauce boils and thickens.
Stir in pineapple chunks, and heat through.