INGREDIENTS

INSTRUCTIONS

submitted by: johanssen@matnet.com
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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DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 10 JUNE 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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