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Recipe Ingredients
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
1 pinch Salt and fresh pepper, to taste.
Preparation
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® 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.
Nutrition Info Per Serving
Nutrition Info Per Serving 4 servings, Serving Size: 3/4 cup salad.
Calories
630
Calories From Fat
470
Total Fat
53
g
Saturated Fat
12
g
Cholesterol
35
mg
Sodium
910
mg
Total Carbs
26
g
Dietary Fiber
6
g
Sugars
17
g
Protein
19
g
Conversion Chart
Want to turn your favorite dessert recipe into a less added sugar version? Simply select the type of SPLENDA® Product you want to use from the menu below, then the amount of sugar in your recipe. We'll tell you how much SPLENDA® Sweetener to use in place of sugar!
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