Chicken Salad in Pineapple Boats

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!

• Ready In: 30 mins
• Serves: 2

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.