2 chicken or turkey breasts (boneless) seasoned with salt, pepper & thyme.
90 g (3 oz.) pineapple chunks (preferably fresh)
3/4 cup Walkerswood Coconut Rundown Sauce
2 tbsp double cream
1 fresh pineapple, halved & scooped out
METHOD / DIRECTIONS:
Grill chicken breasts for 8-10 minutes. Dice and heat together with rundown sauce, pineapple chunks & cream. Serve in the pineapple halves. This dish can be garnished with papaya chunks and warmed in the oven if desired. Serve with mashed potatoes.