Tropical Chicken Surprise

Can't really find a name for this new dish, so we're going to call it Tropical Chicken Surprise. (If you think of a good name, shoot me a comment, I don't really like "surprise" food!)

Ever looked at a recipe and thought -- "What were they thinkin' when they made this?" Or, "Who would ever put THAT in a recipe like this?" I have a feeling many people will say that about this recipe...but rest assured, this is a keeper. Surprisingly good, in fact.

Tropical Chicken Surprise
4 - 5 Chicken Breasts (boneless, skinless)
3 T olive oil
1/4 - 1/2 onion, chopped
1 bell pepper, diced
1 clove garlic, minced
2 cups pineapple, diced (if using canned, do not use the juice)
1 can diced tomatoes
1/3 c rice vinegar
2 T mustard
1/4 t dried chilies (could use cayenne pepper instead)

Heat the olive oil in a large skillet. Sear the chicken until golden brown on both sides. Season the chicken with salt & pepper. You can cook it all the way through. Set aside until later. Add the onions and bell pepper, and saute until soft. Add the garlic and stir frequently. Add the diced pineapple, and saute the whole thing until the pineapple is well heated (almost to the point of browning). Add the diced tomatoes and cook until hot. Add the rice vinegar, mustard and chilies, and mix well. Simmer for about 5 minutes. You can add the chicken back to the sauce mixture, or just spoon it on top when serving.

So -- weird? Yes. Mustard & pineapple, who'da thought. But -- it's really, really, good. Janda said this was awesome. One of her favorite dishes so far. I liked it a lot too. You'll have to try this and report what your family thinks.