Pollo en Pina I

Description
Guatemalan chicken with pineapple. It smells sooo good while it cooks!

Ingredients

 * 2 tablespoons olive oil or vegetable oil
 * 3 – 3½ lbs broiler-fryer chicken, 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
 * ½ cup dry sherry
 * 2 tablespoons vinegar
 * 1 teaspoon salt
 * ¼ teaspoon ground cinnamon
 * ¼ 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)

Directions

 * 1) Heat oil in lg skillet; cook chicken on med heat until brown on all sides—approx 15 minutes.
 * 2) Remove chicken, cook onionand 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 minutes.
 * 6) Add tomatoes; simmer, uncovered, until thickest pieces of chicken are cooked through—approx 20 minutes.
 * 7) Serve with rice.