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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chicken Salad In Pineapple Boats

Recipe Tags: Poultry Recipes

Date Added: December 08, 2009


Cup Pineapple Juice large can
1/2 Cup Apple Juice frozen
1/4 Cup Orange Juice chicken stock or low-sodium chicken stock
10 Ounces Boneless Chicken Breasts diced
1 Pineapple drained
1 Cup Strawberry halved
1 Apple cored and diced
1/2 Cup Orange
1 Tablespoon Balsamic Vinegar red wine vinegar
2 Teaspoons Grenadine or honey
1/4 Teaspoon Allspice ginge
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1. submitted by: johanssen@matnet.

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

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

4. Remove from heat; set aside to cool. While chicken is cooling, cut pineapple in half lengthwise; remove and discard core.

5. Scoop out pulp, leaving shells intact. Cover shells with plastic wrap; refrigerate until ready to use.

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

7. Cut pineapple pulp into chunks. In large bowl, combine pineapple chunks, strawberries, apple and orange sections, tossing lightly.

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

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

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

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

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

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

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Pineapple, Strawberry, MSG, Poultry, Fructose Malabsorption, Oranges, Vinegar, Apple allergies.
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