Guatemalan Chicken With Pineapple (Pollo En Pina)

• 2 tablespoons olive oil or 2 tablespoons 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 (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)

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.

olive oil, broilerfryer chickens, onion, garlic, pineapple, dry sherry, vinegar, salt, ground cinnamon, ground cloves, pepper, tomatoes, rice

Taken from www.food.com/recipe/guatemalan-chicken-with-pineapple-pollo-en-pina-78150 (may not work)