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1
Preheat the grill.
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2
Season the chicken with salt, pepper, and 1/2 tablespoon of olive oil.
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3
Place the chicken on the grill and cook for about 4 minutes on each side.
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4
Using a sharp knife, split the pineapple in half.
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5
Using a paring knife, make a slit around the sides of the pineapple, leaving about 1/4-inch trim and remove the fruit.
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6
Reserve the pineapple boat.
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7
Remove the core from the fruit of the pineapple and cut into 1/2-inch slices.
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8
Season the pineapple slices with salt, pepper and remaining olive oil.
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9
Place the pineapple slices on the grill and cook for 1 to 2 minutes on each side.
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10
Remove from the grill and cool.
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11
Reserve 2 slices of the pineapples and dice the rest of the fruit.
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12
Dice the cooled chicken.
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13
In a mixing bowl, add the two reserved slices of fruit.
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14
Using the back of a fork, mash the fruit against the side of the bowl.
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15
Add the walnut oil and whisk until emulsified.
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16
Stir in the chervil.
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17
Season the vinaigrette with salt and pepper.
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18
In a mixing bowl, toss the diced chicken, pineapple, red onions, celery, and walnuts with the dressing.
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19
Cover the salad and refrigerate for 1 hour.
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20
Remove both the pineapple boat and salad from the refrigerator.
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21
Spoon the salad into both pineapple boats.
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22
Garnish with chopped parsley.
