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home > recipes > meat > chicken salad in pineapple boats
Title: Chicken Salad in Pineapple Boats Categories: Salads, Fruits, Poultry Yield: 4 servings 2/3 c Pineapple juice 1/2 c Apple juice 1/4 c Orange juice 10 oz Skinless boneless chicken Breasts 1 md Pineapple 1 c Strawberries, halved 1 sm Apple, cored and diced 1/2 c Orange secitons (no sugar Added) 1 tb Balsamic vinegar 2 ts Grenadine syrup or honey 1/4 ts Ground allspice In medium saucepan, combine pineapple juice, apple juice and orange juice; bring to a boil. Add chicken; reduce heat to low. Simmer, covered, 10-15 minutes, until chicken is cooked through. Remove from heat; set aside to cool. While chicken is cooling, cut 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 for use at another time. Cut pineapple pulp into chunks. In 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. EACH SERVING PROVIDES: 2 fruits; 2 proteins; 10 optional calories PER SERVING WITH GRENADINE SYRUP: 196 calories; 17g protein; 1g fat; 28g carbohydrate; 37mg calcium; 49mg sodium; 41 mg cholesterol; 3 g dietary fiber PER SERVING WITH HONEY: 201 calories; 17g protesin; 1g fat;31g carbohydrate; 38mg calcium; 49mg sodium, 41mg cholesterol; 3g dietary fiber

Chicken Salad in Pineapple Boats


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list all recipes by JOHANSSEN (49)


   

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keyword: chicken
keyword: salad
keyword: pineapple
keyword: boats
recipes for meat
recipes by johanssen
Email Address:
(posted July 12, 1996)


Title:
Chicken Salad in Pineapple Boats
Categories: Salads, Fruits,
Poultry
Yield: 4 servings

2/3 c
Pineapple juice
1/2 c
Apple juice
1/4 c
Orange juice
10 oz Skinless boneless
chicken
Breasts
1 md
Pineapple
1 c Strawberries, halved
1 sm
Apple, cored and diced
1/2 c
Orange secitons (no sugar
Added)
1 tb
Balsamic vinegar
2 ts
Grenadine syrup or honey
1/4 ts Ground
allspice

In medium
saucepan, combine pineapple juice, apple juice and orange
juice; bring to a
boil. Add chicken; reduce heat to low. Simmer,
covered, 10-15 minutes, until
chicken is cooked through. Remove from
heat; set aside to cool.

While
chicken is cooling, cut 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 for use at another time.

Cut
pineapple pulp into chunks. In 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.

EACH SERVING PROVIDES: 2 fruits; 2
proteins; 10 optional calories

PER SERVING WITH
GRENADINE SYRUP: 196 calories; 17g protein; 1g fat;
28g
carbohydrate; 37mg calcium; 49mg sodium; 41 mg cholesterol; 3 g
dietary fiber

PER SERVING WITH
HONEY: 201 calories; 17g protesin; 1g fat;31g
carbohydrate; 38mg calcium; 49mg sodium, 41mg cholesterol; 3g dietary
fiber


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