Please Visit Our Sister Sites:


1 can (20 oz.) pineapple
2 whole chicken breasts, cut
into 1-inch chunks
1 Tbsp. olive oil
1 tsp. ground cumin
1 tsp. oregano, crumbled
2 large cloves garlic, pressed
1 large onion, chopped
1 c. uncooked rice
1 can (14 1/2 oz.) whole
tomatoes, chopped
1 can (10 oz.) enchilada sauce
1 c. raisins (optional)
1/2 c. water
1 green bell pepper, seeded
and chunked
1 c. whole almonds, toasted

Drain pineapple; reserve juice. Sprinkle chicken with
salt. Brown in oil. Sprinkle with cumin and oregano. Add
garlic and onion. Saute. Add rice, reserved juice, undrained
tomatoes, enchilada sauce, bell pepper, raisins (if used) and
water to a 3 quart casserole. Add chicken and sauteed vegeta-
bles, scraping all drippings into casserole dish. Cover; bake
in a 375 degrees oven for 30 minutes. Stir in pineapple and almonds.
Cover; let stand 5 minutes. Serves 4.

This is a recipe from our database at Cookbooks On/Line!

1,000,000+ free recipes and free software at:

Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.

Help Us Improve The Database!
If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much):
Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great!
Was this recipe an exact duplicate of another recipe in the database? Yes No
Was this recipe incomplete, incorrect, or confusing in any way? Yes No
Short comment about this recipe: (50 characters or less.)
Thanks for your help!