2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1 (8 ounce) can whole peeled pineapple with juice
1/4 cup white wine
1/2 teaspoon crushed red pepper flakes
3 tablespoons brown sugar
2 tablespoons cornstarch
1 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried rosemary
1/8 teaspoon dried sage
2 tablespoons dried thyme
1 teaspoon dried rosemary
2 tablespoons dry white wine
1 teaspoon white sugar
1/2 teaspoon salt
1 tablespoon olive oil
Heat olive oil in large skillet. Saute garlic in oil until golden brown. Add salt and pineapple juice and cook, stirring occasionally, for about 1 minute. Add wine, pepper flakes, sugar, cornstarch, oregano, basil, rosemary, sage and thyme. Heat mixture, stirring frequently, for about 5 to 6 minutes, or until thickened.
Add brown sugar, cornstarch, oregano, basil, rosemary, sage and thyme and heat mixture, stirring frequently, for about 5 to 6 minutes, or until thickened. Pour over chicken and sprinkle with crushed red pepper flakes and olives. Cover and simmer uncovered for 45 minutes. Remove chicken and refrigerate covered for at least 4 hours.
Remove chicken from marinade and thoroughly coat with remaining marinade. Heat oil in skillet over medium heat. Add chicken and pineapple to skillet; heat over medium heat for about 5 minutes on each side or until chicken is no longer pink and juices run clear. Spoon sauce over chicken and serve.