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Amaretto Chicken Salad in Pineapple Boats

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“Elegant luncheon dish. Adapted from Best of the Best of Georgia. If you don't have time to carve out pineapple boats, you can subsitute an 8 1/4 ounce can of crushed pineapple, (drained well) and serve on top of salad greens. Fresh pineapple is much, much better though. There is no actual cook time - it is chilling time.”
24hrs 20mins

Ingredients Nutrition

  • 2 fresh pineapple, halved,cored
  • 2 cups cooked chicken breasts, diced
  • 34 cup mayonnaise (must be full fat)
  • 3 tablespoons Amaretto, to taste (almond flavor liqueur)
  • 1 teaspoon salt, to taste
  • 2 tablespoons toasted slivered almonds, plus
  • more toasted slivered almonds, for garnish
  • 12 cup chopped celery


  1. Hollow out the pineapple halves, leaving behind 4 pineapple boats.
  2. 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.
  3. Drain crushed pineapple well over a bowl- save juice for another use.
  4. Combine chicken with just 1/4 cup of the mayo, the drained crushed pineapple, 1 Tbsp of the amaretto, the salt, nuts, and celery.
  5. Combine remaining 1/2 cup mayo and 2 Tbsp amaretto (or to taste) in a separate small container; cover and chill overnight.
  6. Fill pineapple boats evenly with chicken salad mixture, then cover and chill overnight (or at least 6 hours).
  7. Before serving, pour dressing over each pineapple boat and sprinkle with additional nuts, if desired.

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