“I love making this for summer lunches. It is so refreshing and light, and truly is simple to prepare. I used to work at a restaurant where this was the favorite lunch item, so I decided to start making it at home, and thanks to the chef who so kindly shared the recipe with me!”

Ingredients Nutrition


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

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