Chicken Salad in Pineapple Boats |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I love making this for summer lunches. It is so refreshing and light, and truly is simple to prepare. I used to work at a restaurant where this was the favorite lunch item, so I decided to start making it at home, and thanks to the chef who so kindly shared the recipe with me! Ingredients:
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 |
Directions:
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.
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