1 medium onion, chopped
1 large clove garlic, finely chopped
2 tablespoons olive oil (30 mL)
1 pound ground beef (450 g)
½ cup water (125 mL)
3 tablespoons tomato paste (45 mL)
1 teaspoon ground cumin (5 mL)
½ teaspoon dried oregano leaves, crumbled (2.5 mL)
½ teaspoon salt (2.5 mL)
¼ teaspoon red pepper flakes (1 mL)
2 cups DOLE® Fresh Tropical Gold® Pineapple, cut into chunks (500 mL)
¼ cup seedless raisins (40 g)
¼ cup sliced pimento-stuffed green olives (40 g)
¼ cup slivered almonds, toasted (40 g)

Cook onion and garlic in hot oil in large skillet, until tender-crisp. Stir in ground beef and cook until beef is brown. Spoon off drippings.

Stir in water, tomato paste, cumin, oregano, salt and red pepper flakes. Stir until thoroughly combined, continue cooking until juices are evaporated. Add pineapple chunks, raisins, olives and almonds. Heat through until hot. Serve with rice, if desired. Garnish with fresh pineapple wedges and fresh basil or oregano, if desired.