• 1½-2 cups chicken
• ¼ cup ground almonds
• 1½ cups pineapple pieces
• 1 lemon (zest and juice)
• 2 medium cloves garlic, chopped
• 2 stalks chives, chopped
• ¼ cup chicken or vegetable broth
• 1 tbsp oregano
• 2 tsp tarragon
• 2 tbsp mayonnaise
• 2 cups orzo or your favourite small pasta

• medium size stock pot
• large heavy non-stick fry pan
• citrus zester
• citrus reamer (see pic)
Be sure that you use mayonnaise and not salad dressing. I prefer a mayonnaise made using extra-virgin olive oil (fewer calories and less saturated fat).
If you are using fresh pineapple chop off about a half inch from the top and bottom. Then cut away the skin by sawing off 2 inch wide strips from top to bottom. Be sure to cut on the inside of the small dark 'eyes' near the outside of the pineapple. Use a small spoon or knife to scoop out any dark divets remaining. Cut the skinned pineapple into quarters from top to bottom, then cut away the core. Cut up pineapple into bite-sized pieces and reserve. If using canned then... open the can. If the can contains rings cut them into bite-sized pieces.
Start water boiling in the stock pot. Once it is boiling add the orzo or other small pasta of your choice and cook (as per package instructions) until al dente.



Slice the lemon into two and use the citrus reamer to remove as much juice as possible. If the lemon has a lot of seeds use a strainer to remove them or pick them out by hand. Reserve the lemon juice.
Add the chicken to the frying garlic/chives and brown on all sides. Then add the zest and about half of the lemon juice. Reserve the remaining lemon juice which can be added at the end if you want a more lemony flavour or dribbled on your vegetable side dish.




Transfer the contents of the fry pan to a large glass or ceramic bowl (not metal or plastic) and stir in the 2 tbsp of mayonnaise mixing it throughout the ingredients. This should make the dish creamy.
Serve with your favourite vegetable. Asparagus or broccoli work well because both taste great with lemon juice.
Tip: How to get the most out of your pineapple.
First a word of caution. Fresh pineapple is much more acidic than canned pineapple. If you find that you get a rash when eating fresh pineapple you might want to switch to the canned alternative.
When buying your pineapple check to see if it is ripe. When ripe you should be able to pull out one of the central leaves fairly easily. If they won't pull out then the pineapple's not quite ripe.
Once you get your pineapple home put it in the fridge. Store it upside down for a while, this allows the sugars, which have settled in the bottom of the pineapple, to travel back into the top half making the whole pineapple sweeter. Sweet huh?
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