Amaretto Chicken Salad In Pineapple Boats - cooking recipe

Ingredients

2 fresh pineapple, halved,cored
2 cups cooked chicken breasts, diced
3/4 cup mayonnaise (must be full fat)
3 tablespoons Amaretto, to taste (almond flavor liqueur)
1 teaspoon salt, to taste
2 tablespoons toasted slivered almonds, plus
more toasted slivered almonds, for garnish
1/2 cup chopped celery

Preparation

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.