Stuffed Pineapple Boats A friend said this dish sounded very fifties. Anyone got a Hula-Hoop! Makes 4 servings.
	Ingredients: 2 small to medium pineapples 1 teaspoon freshly grated ginger 12 to 16 ounces roasted chicken breast meat, cut into 1/2-inch cubes 2 tablespoons cider vinegar 2 tablespoons orange liqueur (optional) 3/4 cup pitted prunes, halved 1 tablespoon almond or walnut oil 1 cup diced celery Kosher salt to taste 2 tablespoons sliced, toasted almonds 2 tablespoons shredded coconut 1 to 2 teaspoons minced jalapeño pepper
	Instructions: 1. Prepare halves for stuffing as in Preparation. Cut pineapple into 1/2-inch chunks or melon ball shapes. You should have about 6 cups. Save any juice for the dressing as you work. Squeeze out juice from any bits of extra pineapple meat to extract more juice. You should have about 1/4 cup juice. 2. Combine pineapple with chicken, prunes, celery, almonds, and jalapeño in a mixing bowl. Combine ginger, vinegar, orange liqueur, oil, salt, and reserve pineapple juice in a separate bowl. Pour over salad mixture and mix well. 3. Put boats on large plates. Stuff each with 1/4 of the salad mixture and sprinkle with coconut. Cooking Tip This dish can be made ahead only if you don't add the chicken until the last minute. The acids and enzymes in the pineapple turn the meat to mush after a few hours. Instead of chicken you can use turkey or pork tenderloin.

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