ArcaMax

6 - 8 chicken breasts (you may use boneless or breasts with rib meat)
1/4 cup lime juice
Salt and pepper
1/4 cup olive oil
1 large onion, diced
2 cloves garlic, minced
1 cup diced tomatoes (canned or fresh)
1 Tbsp. lime rind, grated
1 tsp. dried oregano
2 cups fresh pineapple, finely diced (you may used canned but the flavor will suffer)
1/4 cup dark rum

Rub chicken breasts with lime juice and sprinkle with salt and pepper. Heat oil in a large skillet and brown chicken on both sides. Remove from skillet and place on paper towels to drain. Add onions and garlic to the oil and saute. Return chicken to the skillet and add tomatoes, lime rind and oregano. Cover and simmer for about 30 minutes (boneless chicken will take less time to cook). Meanwhile place pineapple in a saucepan with the rum and simmer for 10 minutes or so until a sauce forms. If you don't want to use rum, you may use 1/2 - 1 teaspoon of rum extract or eliminate it altogether. When chicken is fully cooked, place on plates and spoon on the pineapple sauce. You can serve this dish with rice and some steamed broccoli and/or cauliflower.

The Skinny: Use skinless chicken breasts.