Chicken with Pineapple Sauce

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1 (3 pound) roasting chicken, cut into 8 pieces

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

1 ripe pineapple, peeled, cored and chopped, juices reserved

2 medium onions, thinly sliced

1 red bell pepper, seeded and chopped

2 garlic cloves, minced

1 cinnamon stick

1 bay leaf

1/2 cup olive oil

1/2 cup white wine vinegar

1/2 cup dry sherry

1 to 2 cups chicken stock (optional)

1/4 cup chopped almonds