Chicken Salad In Pineapple Boats

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2/3 cup pineapple juice
• 1/2 cup apple juice
• 1/4 cup orange juice
• 10 ounces boneless skinless chicken breasts
• 1 medium pineapple
• 1 cup strawberry, halved
• 1 small apple, cored and diced
• 1/2 cup orange section (no sugar added)
• 1 tablespoon balsamic vinegar
• 2 teaspoons grenadine or 2 teaspoons honey
• 1/4 teaspoon ground allspice

Recipe

• 1 in a medium saucepan, combine pineapple juice, apple juice, and orange juice; bring to a boil.
• 2 add chicken; reduce heat to low and simmer, covered, 10-15 minutes, until chicken is cooked through.
• 3 remove from heat; set aside to cool.
• 4 reserve cooking liquid.
• 5 while chicken is cooling, cup pineapple in half lengthwise; remove and discard core.
• 6 scoop out pulp, leaving shells intact.
• 7 cover shells with plastic wrap; refrigerate until ready to use.
• 8 weigh 9 ounces pineapple pulp; reserve remaining pineapple pulp for use at another time.
• 9 cut pineapple pulp into chunks.
• 10 in a large bowl, combine pineapple chunks, strawberries, apple and orange sections, tossing lightly.
• 11 cut cooled chicken into chunks or strips; add to pineapple mixture.
• 12 strain cooking liquid into small saucepan; add vinegar, grenadine syrup and allspice.
• 13 bring liquid to a boil; cook until liquid is reduced to about 1/2 cup.
• 14 pour vinegar mixture over chicken mixture; toss well to combine.
• 15 refrigerate, covered, at least 1 hour, tossing several times to blend flavors.
• 16 to serve, fill each pineapple shell with 1/2 the chicken mixture.