1 (3 pound) whole chicken
1 onion, sliced into rings
1 tablespoon olive oil
1 (5 ounce) can crushed pineapple juice
1 (8 ounce) can whole kernel corn, drained
1 large tomato, diced
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon ground black pepper
1 teaspoon dried basil
3 cups fresh, peeled and sliced almonds
3 cups olives
3 cups pineapple, blanched
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a large saucepan over medium heat. Saute chicken for about 5 minutes, or until chicken is browned. Remove from pan and cool completely.
Heat olive oil in a medium bowl. Place onion and olive oil in a large pot over medium heat; bring to a boil, stirring constantly. Stir in pineapple juice, corn, tomato, paprika, oregano, salt, thyme, black pepper, basil and almonds.
Pour lemon juice over chicken; cook and stir for several minutes, stirring constantly. Place pan in preheated oven and cover halfway with aluminum foil or aluminum foil during cooking.
Bake uncovered in the preheated oven for 30 minutes, or until chicken is cooked through and juices run clear. For the top of the chicken, layer 5 slices of pineapple then 2 slices of orange. Place chicken in saucepan with a lukewarm spoon, cover, and place oven rack in oven.
Bake uncovered for 30 minutes, or until chicken is cooked through and juices run clear. Remove foil and sprinkle with cheese. Remove from oven and serve hot with a knife dipped in butter.