Appetizer - Stuffed Pineapple with Chicken

Appetizer - Stuffed Pineapple with Chicken

How to Enjoy Leftover Chicken

Ingredients
1 large pineapple, remove the pulp

Filling:

3 tablespoons olive oil
1 tablespoon of ketchup
1 or ½ teaspoon of salt
½ teaspoon (coffee) pepper of the finger unpeeled seeded finger or the same measure spicy paprika
1 can of pineapple compote in drained syrup and chopped into cubes
350 grs. Of boiled and chopped chicken meat
2 cups finely chopped celery
½ cup (tea) olives, chopped green
1 cup of mayonnaise or yogurt
2 cups (tea) of apple balls made with the boleador

Way of preparing:

Remove all the pulp from the pineapple, chopped into cubes
Cut the pineapple compote and the diced chicken
Cut the celery into thin slices, and the olives.

Put in a bowl the pineapple pulp chopped with the pineapple compote drained, the chicken the mayonnaise olives, the salt and the pepper, the ketchup and the apple balls mix well all the ingredients.
Mounting Mode:
Arrange the filling inside the half of the pineapple cut in half with the crown.
Bring to ice, (covered with film stock) until ready to serve.
Decoration:
Garnish with Italian grapes without the skin, chervil, cherry, kiwi (all fresh fruit) etc.
You can put avocado balls made with the ball and lemon to not darken.
Serve inside the pineapple bark on a dish of crockery.

Note:

To remove the skin from the grapes, pour the grains into boiling water then pulling them into the ice water.

You can exchange the chicken for another baked and chopped bird (leftovers).
You can also exchange the chicken for shrimp, lobster, cod tuna or other fish all cooked and chopped without seasoning.

If you want you can change the chicken for pork roast and chopped (leftovers)