Amaretto Chicken Salad In Pineapple Boats

• 2 fresh pineapple, 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, plus
• more toasted slivered almonds, for garnish
• 1/2 cup chopped celery

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

fresh pineapple, chicken breasts, mayonnaise, salt, almonds, almonds, celery

Taken from www.food.com/recipe/amaretto-chicken-salad-in-pineapple-boats-99829 (may not work)