Chicken Salad In Pineapple Boats - cooking recipe

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

Preparation

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.