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
4 servings, Serving Size: 3/4 cup salad.
Calories From Fat
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