Chicken Salad In Pineapple Boats

1. 1

   In a medium saucepan, combine pineapple juice, apple juice, and orange juice; bring to a boil.

2. 2

   Add chicken; reduce heat to low and simmer, covered, 10-15 minutes, until chicken is cooked through.

3. 3

   Remove from heat; set aside to cool.

4. 4

   Reserve cooking liquid.

5. 5

   While chicken is cooling, cup pineapple in half lengthwise; remove and discard core.

6. 6

   Scoop out pulp, leaving shells intact.

7. 7

   Cover shells with plastic wrap; refrigerate until ready to use.

8. 8

   Weigh 9 ounces pineapple pulp; reserve remaining pineapple pulp for use at another time.

9. 9

   Cut pineapple pulp into chunks.

10. 10

    In a large bowl, combine pineapple chunks, strawberries, apple and orange sections, tossing lightly.

11. 11

    Cut cooled chicken into chunks or strips; add to pineapple mixture.

12. 12

    Strain cooking liquid into small saucepan; add vinegar, grenadine syrup and allspice.

13. 13

    Bring liquid to a boil; cook until liquid is reduced to about 1/2 cup.

14. 14

    Pour vinegar mixture over chicken mixture; toss well to combine.

15. 15

    Refrigerate, covered, at least 1 hour, tossing several times to blend flavors.

16. 16

    To serve, fill each pineapple shell with 1/2 the chicken mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.