Stuffed Chicken with Pineapple - Entry

Stuffed Chicken with Pineapple - Entry

ingredients

1 large pineapple, pulp removed

filling:

3 tablespoons olive oil
1 spoon (soup) of catchup
1 or ½ teaspoon (coffee) shallow salt
½ teaspoon (coffee) lady finger pepper without seeds or chopped spicy paprika
1 can of pineapple compote in syrup drained and chopped into cubes
350 grs. meat cooked and chopped, sautéed chicken.
2 cups (tea) of chopped celery into thin slices
½ cup (tea) of chopped green or black olives
1 cup (tea) of mayonnaise or yogurt
2 cups (tea) of pellets made ​​with apple Bolas

How to Prepare:

Remove all the pulp from the pineapple and chop into small cubes
Cut the pineapple compote chicken into cubes
celery and olives into thin slices.

Transfer the ingredients to a bowl.
The pulp of the crushed pineapple drained pineapple compote, chicken olives mayonnaise, salt and pepper, ketchup and apple balls mix all ingredients well.

Arrange the stuffing inside the half pineapple sliced ​​in half with the crown.
Bring to chill until ready to serve.

Garnish with grapes Italy without the skin, tangerine wedges, cherry, kiwi etc.
Can put balls made ​​with avocado
Bolas and lemon to not darken.
Serve in the pineapple peel, a tray of dishes.
Can put the stuffed pineapple atop a bed of lettuce.

Note:

To take the grape skin, pour the beans in boiling water then remove by pulling in cold water.

You can swap the chicken for another roast fowl and minced.

You can also swap the chicken for shrimp, lobster, cod tuna or other fish all cooked without seasoning and chopped.

If you want you can swap the chicken for roast pork and minced.