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Calories per serving: 630
2 chicken breasts, diced and boiled in water
2 cups fresh diced pineapple
1/2 cup strawberries cut in quarters
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons Caribbean jerk seasoning
2 tablespoons chicken stock
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
1 pinch 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® 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.
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