Summary

Ingredients

• 1 pineapple, halved
• 400 g chicken, cooked, diced
• 2 cup rice, cooked
• 50 g raisins
• 80 g mano chutney
• 0.5 teaspoon ½ nutmeg
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ black pepper
• 5 tablespoon mayonnaise
• Parsley, freshly chopped for garnish

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Instructions

1. Carefully hollow out the pineapple halves and leave an approx. 1 cm thick edge. Roughly chop the pulp.
2. In a large bowl, carefully mix the pineapple, chicken, rice, raisins, sultanas and mango chutney and fold in the mayonnaise. Season to taste with salt, pepper and nutmeg.
3. Fill the pineapple halves with the salad and cover and chill in the refrigerator for at least 30 minutes. Garnish with parsley before serving.