Chicken with Pineapple (Pollo en Piña - Guatemala) 2 tablespoons olive oil or vegetable oil 1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up 1 medium onion, chopped 2 cloves garlic, chopped 1 pineapple, pared and cut into 1-inch pieces, or     1 (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 1/8 teaspoon pepper 2 medium tomatoes, coarsely chopped Hot cooked rice Heat oil in skillet until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Remove chicken. Cook and stir onion and garlic in oil until onion is tender. Return chicken to skillet. Mix remaining ingredients except tomatoes and rice; pour over chicken. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Add tomatoes; simmer uncovered until thickest pieces of chicken are done, about 20 minutes longer. Serve with rice. Yields 6 servings.