Chicken Salad in Pineapple Boats

Recipe by BlueHyacinth
READY IN: 30mins




  • In a medium saucepan, combine pineapple juice, apple juice, and orange juice; bring to a boil.
  • Add chicken; reduce heat to low and simmer, covered, 10-15 minutes, until chicken is cooked through.
  • Remove from heat; set aside to cool.
  • Reserve cooking liquid.
  • While chicken is cooling, cup pineapple in half lengthwise; remove and discard core.
  • Scoop out pulp, leaving shells intact.
  • Cover shells with plastic wrap; refrigerate until ready to use.
  • Weigh 9 ounces pineapple pulp; reserve remaining pineapple pulp for use at another time.
  • Cut pineapple pulp into chunks.
  • In a large bowl, combine pineapple chunks, strawberries, apple and orange sections, tossing lightly.
  • Cut cooled chicken into chunks or strips; add to pineapple mixture.
  • Strain cooking liquid into small saucepan; add vinegar, grenadine syrup and allspice.
  • Bring liquid to a boil; cook until liquid is reduced to about 1/2 cup.
  • Pour vinegar mixture over chicken mixture; toss well to combine.
  • Refrigerate, covered, at least 1 hour, tossing several times to blend flavors.
  • To serve, fill each pineapple shell with 1/2 the chicken mixture.