Chicken Salad In Pineapple Boats

Directions

1. 1
   In a medium saucepan, combine pineapple juice, apple juice, and orange juice; bring to a boil.
2. 2
   Add chicken; reduce heat to low and simmer, covered, 10-15 minutes, until chicken is cooked through.
3. 3
   Remove from heat; set aside to cool.
4. 4
   Reserve cooking liquid.
5. 5
   While chicken is cooling, cup pineapple in half lengthwise; remove and discard core.
6. 6
   Scoop out pulp, leaving shells intact.
7. 7
   Cover shells with plastic wrap; refrigerate until ready to use.
8. 8
   Weigh 9 ounces pineapple pulp; reserve remaining pineapple pulp for use at another time.
9. 9
   Cut pineapple pulp into chunks.
10. 10
    In a large bowl, combine pineapple chunks, strawberries, apple and orange sections, tossing lightly.
11. 11
    Cut cooled chicken into chunks or strips; add to pineapple mixture.
12. 12
    Strain cooking liquid into small saucepan; add vinegar, grenadine syrup and allspice.
13. 13
    Bring liquid to a boil; cook until liquid is reduced to about 1/2 cup.
14. 14
    Pour vinegar mixture over chicken mixture; toss well to combine.
15. 15
    Refrigerate, covered, at least 1 hour, tossing several times to blend flavors.
16. 16
    To serve, fill each pineapple shell with 1/2 the chicken mixture.