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!
Provided by BlueHyacinth
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- 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.
AMARETTO CHICKEN SALAD IN PINEAPPLE BOATS
Elegant luncheon dish. Adapted from Best of the Best of Georgia. If you don't have time to carve out pineapple boats, you can subsitute an 8 1/4 ounce can of crushed pineapple, (drained well) and serve on top of salad greens. Fresh pineapple is much, much better though. There is no actual cook time - it is chilling time.
Provided by HeatherFeather
Categories Lunch/Snacks
Time P1DT20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Hollow out the pineapple halves, leaving behind 4 pineapple boats.
- Crush enough of the pineapple flesh to make 1 1/4 cups (use a potato masher or pulse briefly in a food processor)- it should be the consistency of canned crushed pinepple; if there is any extra pienapple flesh, reserve for another use.
- Drain crushed pineapple well over a bowl- save juice for another use.
- Combine chicken with just 1/4 cup of the mayo, the drained crushed pineapple, 1 Tbsp of the amaretto, the salt, nuts, and celery.
- Combine remaining 1/2 cup mayo and 2 Tbsp amaretto (or to taste) in a separate small container; cover and chill overnight.
- Fill pineapple boats evenly with chicken salad mixture, then cover and chill overnight (or at least 6 hours).
- Before serving, pour dressing over each pineapple boat and sprinkle with additional nuts, if desired.
Nutrition Facts : Calories 557.4, Fat 22.4, SaturatedFat 3.9, Cholesterol 70.3, Sodium 959, Carbohydrate 71, Fiber 7, Sugar 47.8, Protein 24.5
HAM SALAD PINEAPPLE BOATS
These bountiful "boats" hold a chunky mixture of ham, pineapple, celery and green pepper dressed with a blend of mayonnaise and mustard. "We love this light meal, especially during the summer," says Carol Shafer of Manhattan Beach, California.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Stand pineapple upright and cut in half, leaving the top attached. Remove fruit, leaving a 1-in. shell. Chop fruit; set aside 1 cup for salad and refrigerate the remaining fruit for another use., In a small bowl, combine mayonnaise and mustard. Stir in the ham, celery, green pepper and reserved pineapple. Spoon into pineapple halves.
Nutrition Facts : Calories 436 calories, Fat 29g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 1087mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 3g fiber), Protein 14g protein.
FRUIT SALAD IN A PINEAPPLE BOAT
A sweet, summery treat that looks as good as it tastes! No one, young or old, will be able to resist this healthy fruit salad. Amy Short, Lesage, WV
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 10 servings (1-1/3 cups sauce).
Number Of Ingredients 12
Steps:
- Stand pineapple upright; vertically cut about a third from 1 side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the large section, leaving a 1/2-in. shell., Chop fruit; place in a large bowl. Add the cantaloupe, strawberries, blueberries and lime juice; toss to coat. Place in pineapple shell., In a small bowl, combine the sauce ingredients. Serve with fruit.
Nutrition Facts : Calories 81 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 21mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CHICKEN SALAD WITH PINEAPPLE-LIME DRESSING
Feel free to use arugula in place of watercress, or shrimp instead of chicken in this bright Chicken Salad. The pineapple-lime dressing is also great spooned over grilled fish or chicken, or simply stirred into rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 15m
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together lime zest and juice, shallot, honey, and chile. Add oil and whisk until combined. Season with salt and pepper and stir in pineapple. Add watercress, spinach, cashews, and chicken; toss until greens are coated with dressing.
Nutrition Facts : Calories 374 g, Fat 28 g, Fiber 2 g, Protein 21 g
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