2 boneless, skinless chicken breasts
Juice of 1 lime
1/4 tsp. black pepper
1/4 cup olive oil
3/4 cup chopped onion
1 cup chopped tomatoes
2 Tbsp. raisins
1/4 red pepper, chopped
1 clove garlic, minced
1/2 cup pineapple juice
1/2 cup chicken broth
1 cup chunked pineapple
Combine lime juice and black pepper in glass or ceramic dish, add chicken. Marinate in the refrigerator for 30 minutes, turn after 15 minutes.
Discard the marinade.
Heat the olive oil in a skillet over medium heat. Add chicken to the skillet and brown until lightly golden.
Stir in onions, tomatoes, raisins, pepper and garlic.
Combine the pineapple juice and chicken broth. Pour into skillet. Cover and cook over medium heat for 45 minutes. Turn chicken several times.
Remove chicken from skillet and place on a serving dish and keep warm.
Add pineapple to skillet. Raise heat and boil to reduce the sauce.
When the sauce has thickened slightly and pineapple is heated, spoon over chicken and serve.
Suggestions:
For the pineapple juice use the juice drained from a can of pineapple chunks.
To make this dish spicier use a red Serrano chili in place of the red pepper.
Canned chopped tomatoes can be used instead of fresh tomato.
