1 tbsp olive oil

1/2 cup white onions, chopped

1 14 oz can salt-free diced tomatoes

2 tsp raw honey

2 large cloves garlic, chopped

2 tsp dried oregano

1 cup leftover roast chicken, chopped or canned tuna (drained and rinsed) or canned cannelloni beans (drained and rinsed)

10-12 black olives, drained and chopped

1/2 – 3/4 cup fresh pineapple cut into 1/2 inch pieces

Sea salt and black pepper to taste

Organic corn chips

Sauté the onions with the olive oil in a medium frying pan until slightly translucent. Add the tomatoes, honey, garlic, and oregano. Continue to cook on medium heat. Add the chicken or tuna or beans and cook until juice has evaporated. Remove from the heat and add the olives and pineapple. Season to taste with sea salt and pepper.  Place the mixture in the centre of a plate and place the corn chips around it.  Serve while still warm.

To learn more about black olives and pineapple, read the blog post Italy Meets Mexico

Tips:

• If the pineapple in the recipe does not appeal to you, then eat if just before the meal or just after to get the digestive benefit. Mango or papaya will also work in this recipe.
• If corn chips are not your thing, then try whole grain pita chips or your favourite whole grain cracker.
• If you want to consume some raw garlic, then only use one clove while cooking and add the other when the mixture has finished cooking on the stove, at the same times as the black olives and pineapple.
• Olives are green first and then ripen to become black olives