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1
Place the chicken pieces in a heavy bottomed saucepan or casserole.
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2
Season the chicken with salt and pepper.
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3
Top the chicken with the pineapple chunks, pineapple juices, onions, red bell pepper, garlic, cinnamon stick and bay leaf.
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4
In a small bowl, whisk together the olive oil, vinegar and sherry, and pour evenly over the top of the chicken.
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5
Add chicken stock, if needed, to cover the chicken pieces with liquid.
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6
(If you use canned pineapple chunks, the pineapple juice can be used instead of the chicken stock).
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7
Cover loosely and simmer over low heat until the chicken is tender and the sauce is reduced, about 45 minutes.
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8
Remove the cinnamon stick and bay leaf.
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9
Transfer the chicken, fruit and vegetables to individual plates and sprinkle with the almonds.
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10
Serve over rice and pour the sauce over the top.
