Chicken Salad in Pineapple Boats
If you’re craving a summer lunch thatโs as vibrant and refreshing as a sunny day, look no further than this delightful Chicken Salad in Pineapple Boats. Bursting with flavors and textures, this recipe transforms simple ingredients into a tropical treat that’s sure to brighten any meal. Inspired by a favorite dish from a restaurant where I once worked, Iโve brought this easy-to-make, healthy recipe into my own kitchen, and Iโm thrilled to share it with you. So, letโs dive into this tropical chicken salad that’s both satisfying and incredibly easy to prepare!
Ingredients
- 2/3 cup pineapple juice
- 1/2 cup apple juice
- 1/4 cup orange juice
- 10 boneless skinless chicken breasts
- 1 pineapple, cut in half lengthwise
- 1/2 cup diced strawberries
- 1/4 cup chopped apple
- 1 tablespoon honey
- 1 tablespoon ground allspice
- 1 tablespoon vinegar
- 1 tablespoon grenadine syrup
Instructions
-
Prepare the Juices and Chicken:
In a medium saucepan, combine pineapple juice, apple juice, and orange juice. Place the pan over medium heat and bring the mixture to a boil. Once boiling, add the chicken breasts. Reduce the heat to low, cover the pan, and let it simmer for 10 to 15 minutes, or until the chicken is fully cooked. The chicken should reach an internal temperature of 165ยฐF (74ยฐC).
โLink To Shareโ is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. โข Modern, customizable bio pages โข Link shortening with advanced analytics โข Interactive, brandable QR codes โข Host static sites and manage your code โข Multiple web tools to grow your business -
-
Cool and Reserve:
After cooking, remove the chicken from the saucepan and set it aside to cool. Reserve the cooking liquid for later use. -
Prepare the Pineapple Shells:
While the chicken is cooling, cut the pineapple in half lengthwise. Carefully remove and discard the core, then scoop out the pineapple pulp, leaving the shells intact. Cover the pineapple shells with plastic wrap and refrigerate them until you’re ready to use them. -
Prepare the Pineapple Pulp:
Weigh out 9 ounces of the pineapple pulp and chop it into bite-sized chunks. Reserve any leftover pineapple pulp for future use. -
Mix the Salad:
In a large bowl, combine the pineapple chunks, diced strawberries, and chopped apple. Gently toss these fruits together to mix. -
Prepare the Chicken:
Cut the cooled chicken into chunks or strips and add it to the bowl with the fruit mixture. -
Make the Dressing:
Strain the reserved cooking liquid into a small saucepan. Add vinegar, grenadine syrup, and ground allspice to the pan. Bring this mixture to a boil, then reduce the heat and simmer until the liquid is reduced to about 1/2 cup. -
Combine and Chill:
Pour the reduced vinegar mixture over the chicken and fruit mixture in the bowl. Toss everything together until well combined. Cover the bowl and refrigerate for at least 1 hour, tossing occasionally to ensure the flavors meld together. -
Serve:
To serve, take the chilled pineapple shells from the refrigerator. Fill each shell with half of the chicken salad mixture, packing it gently.
This Chicken Salad in Pineapple Boats is a perfect light lunch or a stunning dish for any summer gathering. The combination of tender chicken, juicy pineapple, and crisp apples with the sweet and tangy dressing makes each bite a refreshing delight. Enjoy this tropical treat thatโs both healthy and delicious!
Nutritional Information (Per Serving)
- Calories: 618.7
- Fat: 4.9 g
- Saturated Fat: 0.9 g
- Cholesterol: 90.7 mg
- Sodium: 182.3 mg
- Carbohydrates: 116.3 g
- Fiber: 11.1 g
- Sugar: 87.4 g
- Protein: 34.3 g
This dish serves 2, making it an ideal choice for a light and satisfying lunch or a delightful snack. Whether youโre enjoying it alone or sharing with a friend, itโs sure to bring a burst of flavor and a touch of tropical sunshine to your day. ๐ด๐โจ
