1/2poundSpanish chorizo225 grams , quartered and cut into 1 inch pieces
Preheat oven to 425°F.
In a medium bowl, combine adobo spice mix ingredients. Add the chicken breasts to the bowl and coat the chicken in the spices.
Add the tomatoes, bell peppers and onion to the sheet pan and drizzle the olive oil and seasonings over. Stir the ingredients in the pan to combine.
Nestle the chicken breasts into the pan, making sure that they don’t cover the veggies already in the pan. Bake for 10 minutes.
Meanwhile, microwave the pineapple jam for 30 seconds.
Brush the warm jam over the chicken breasts and add the chorizo and olives. Bake for an additional 15 minutes.
Spanish chorizo is different from Mexican chorizo. It is a cured sausage that you will most likely find in the deli section near the other cured sausages like summer sausage.Substitute the pineapple jam for mango or guava jam.Serve by itself or you can serve with rice or crusty bread.