Served as main course. Non-vegetarian dish. Speciality: Occasion - Brunch.

2 fresh Pineapples, halved,cored

2 cups cooked Chicken Breasts, diced

3/4 cup Mayonnaise (must be full fat)

3 Tablespoons Amaretto, to taste (almond flavor liqueur)

1 teaspoon Salt, to taste

2 Tablespoons toasted Slivered Almonds

More toasted Slivered Almonds, for garnish

1/2 cup chopped Celery

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

Preparation time: 20 minutes

Cooking time: 1 Day

Serves: 4

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