Chicken in Pineapple

Submitted by Janell Perez

(Pollo en Pina)
This is a famous Guatemalan Dish

Ingredients:
3 ½ to 4 pound chicken cut into serving pieces
(I buy it already cut up, it is easier)
2 cloves of garlic, chopped
2 bay leaves
½ cup of cooking sherry
1 small can of chicken stock
1 ripe pineapple, weighing about 1 ½- 2 pounds, peeled, cored, and coarsely chopped, or a 1 pound can of unsweetened pineapple, in it’s own juice
2 whole cloves
½ cup olive oil
2 medium tomatoes, peeled and coarsely chopped
2 medium onions, finely chopped
1 inch piece of stick cinnamon
½ cup white vinegar
Salt and pepper

Directions:
Put the chicken pieces into a heavy saucepan. If using fresh pineapple, be careful to save and use all of the juice. If using canned pineapple, use the juice. Add all of the rest of the ingredients, including salt and pepper to taste. If using fresh pineapple, it may be necessary to add a little chicken stock enough to cover the chicken pieces. Cover and simmer over low heat until the chicken is tender, about 45 minutes. If the sauce is very abundant, cook partially covered for the last 15 minutes. Serve with rice.