Chicken Salad in Pineapple Boats Recipe

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.