Amaretto Chicken Salad In Pineapple Boats

1. 1

   Hollow out the pineapple halves, leaving behind 4 pineapple boats.

2. 2

   Crush enough of the pineapple flesh to make 1 1/4 cups (use a potato masher or pulse briefly in a food processor)- it should be the consistency of canned crushed pinepple; if there is any extra pienapple flesh, reserve for another use.

3. 3

   Drain crushed pineapple well over a bowl- save juice for another use.

4. 4

   Combine chicken with just 1/4 cup of the mayo, the drained crushed pineapple, 1 Tbsp of the amaretto, the salt, nuts, and celery.

5. 5

   Combine remaining 1/2 cup mayo and 2 Tbsp amaretto (or to taste) in a separate small container; cover and chill overnight.

6. 6

   Fill pineapple boats evenly with chicken salad mixture, then cover and chill overnight (or at least 6 hours).

7. 7

   Before serving, pour dressing over each pineapple boat and sprinkle with additional nuts, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.