Chicken Salad In Pineapple Boats Recipes

Steps:

• Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
• In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
• In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
• Preheat the grill for high heat.
• Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
• Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

Steps:

• Cut each pineapple in half lengthwise, then cut in half lengthwise again, making four shells with part of the leaves. Remove fruit; cut into cubes. Turn pineapple shells cut side down on paper towels to drain; set aside. , In a large bowl, combine the pineapple cubes, chicken and celery; cover and refrigerate. In another bowl, combine the mayonnaise, yogurt, chutney and salt; cover and refrigerate for at least 30 minutes., Before serving, drain the chicken mixture; toss with mayonnaise mixture and peanuts. Using a slotted spoon, fill pineapple shells. Sprinkle with coconut; top with oranges and grapes.

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.

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.

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.

Steps:

• Place chicken in a large bowl; add celery and mix.
• Add remaining ingredients and mix well. Keep refridgerated. Serve in a pineapple boat - or your favorite croissant, bagel, pita, toast, etc. Enjoy!

Steps:

• If using a broiler, turn it on.
• For the pasta, bring water to boil in a covered pot.
• Wash, trim and chop fennel finely and place in large serving bowl.
• Cut pineapple into small pieces. You will need about 3/4 of the pineapple to make 1 1/2 cups. Add to fennel.
• If using a stove-top grill, prepare. Grill or broil chicken until it is brown on both sides, about 10 minutes, depending on thickness of pieces.
• Cook pasta according to package directions.
• Cut up olives and grate onion; add to bowl along with anchovy paste, mustards, Worcestershire sauce, yogurt and vinegar.
• Wash, trim and dry arugula.
• When chicken is cooked, remove and cut into julienne strips; add to bowl.
• Drain pasta and add to bowl. Season with pepper.
• Arrange arugula on two serving plates and top with chicken salad. Add two slices of crusty French or Italian bread.

Steps:

• In a small bowl, combine the first six ingredients. Combine the mayonnaise, onion salt, garlic salt and paprika; add to chicken mixture and mix well. Serve on lettuce-lined rolls.

Steps:

• Chop the chicken meat into smallish pieces, and place in a large bowl with the pineapple and celery.
• In a separate bowl combine the mayonnaise, celery salt, pepper, dried onion, garlic powder, and nuts or seeds.
• Add the mayonnaise mixture to the chicken and toss to combine; add additional sour cream or plain yogurt to achieve desired texture.
• Refrigerate for at least 30 minutes, then serve on croissant or on lettuce.

Steps:

• Mix dressing ingredients together.
• Add pineapple, celery, water chestnuts and chicken to dressing.
• Serve in a wrap or on a bed of greens.

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Gradually add the pineapple juice, broth, vinegar, soy sauce and oil until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate., In a large bowl, toss chicken with soy sauce and ginger. In a large nonstick skillet, saute chicken in oil until no longer pink. Remove from the heat and allow to cool. Combine the cucumber, onion, celery and chicken. , Pour chilled sauce over chicken; toss to coat. Just before serving, line salad plates with lettuce if desired. Arrange chicken salad and pineapple over lettuce. Sprinkle with sesame seeds.

Steps:

• Mix chicken, pineapple, celery, salad dressing, sweetened cranberries, mayonnaise, apple, green onion, rosemary, dill, seasoned salt, salt, and pepper together in a large bowl. Refrigerate until ready to serve.

Steps:

• In a small bowl, whisk together mustard, oil, and lime juice. In a large bowl, toss together chicken, cabbage, tomatoes, and scallions.
• Just before serving, toss chicken mixture with pineapple and dressing (do not let stand). Season with salt and pepper.

Steps:

• Cut pineapple in half; remove fruit, leaving 1-in. shells. Set shells aside for serving; cut fruit into cubes. , In a large bowl, combine the chicken, onion, celery, raisins, almonds and 1 cup cubed pineapple (refrigerate remaining pineapple for another use)., In a small bowl, whisk the mayonnaise, pineapple juice, mustard, curry and salt; add to chicken salad and toss to coat. Refrigerate until chilled., Line pineapple shells with lettuce if desired; fill with chicken salad.