- 2 chicken breasts, diced and boiled in water
- 2 cups fresh diced pineapple
- 1/2 cup strawberries cut in quarters
- 1/2 cup coconut shavings
- 3/4 cup walnuts
- 3/4 cup SPLENDA® No Calorie Sweetener, Granulated
- 1 tablespoon molasses
- 2 tablespoons Caribbean jerk seasoning
- 2 tablespoons chicken stock
- 1/2 cup apple, diced
- 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
- 1 tablespoon Dijon mustard
- 1/4 cup sherry vinegar
- 1/2 cup extra-virgin olive oil
- Salt and fresh pepper, to taste.
- Prepare the pineapples by washing and dividing them in half lengthwise; scooping out the pineapple and reserving the shells.
- Toss the chicken, pineapple, and strawberries in a large bowl and set aside.
- Caramelized Walnuts: mix jerk seasoning, stock, molasses and 3/4 cup of SPLENDA(R) Granulated Sweetener together in a bowl. Pour in the walnuts, place them on a sheet pan, and bake them in the oven at 350 degrees F until golden brown and crispy.
- Cool the nuts and add to the chicken mixture.
- Tropical Dressing: mix all the dressing ingredients in a blender until smooth.
- Pour the dressing into the mixing bowl with the remaining together.
- Spoon the mixture inside the pineapple half shell, for presentation, and sprinkle with coconut shavings.