Drain pineapple; reserve juice.
Rub chicken with garlic; sprinkle with cumin, salt and black pepper.
In 12-inch skillet, cook chicken in hot oil over medium-high heat until browned; turn once.
Add 1/2 cup reserved pineapple juice to chicken.
Reduce heat to low.
Cover; simmer 7 to 10 minutes.
For salsa, in medium bowl, combine pineapple, remaining reserved juice and remaining ingredients.
Cut each breast into slices