• 2/3 c Pineapple juice
  • 1/2 c Apple juice
  • 1/4 c Orange juice
  • 10 oz Skinless boneless chicken breasts
  • 1 md Pineapple
  • 1 c Strawberries, halved
  • 1 sm Apple, cored and diced
  • 1/2 c Orange sections (no sugar Added)
  • 1 tb Balsamic vinegar
  • 2 ts Grenadine syrup or honey
  • 1/4 ts Ground allspice


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.

EACH SERVING PROVIDES: 2 fruits; 2 proteins; 10 optional calories PER SERVING WITH GRENADINE SYRUP: 196 calories; 17g protein; 1g fat; 28g carbohydrate; 37mg calcium; 49mg sodium; 41 mg cholesterol; 3 g dietary fiber PER SERVING WITH HONEY: 201 calories; 17g protesin; 1g fat;31g carbohydrate; 38mg calcium; 49mg sodium, 41mg cholesterol; 3g dietary fiber

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Submitted 6/13/05.
Submitted By: Shelly Black
Chicken Salad in Pineapple Boats