Ingredients

• 4 pieces 8 ounce Chicken Breast (cooked in one piece)
• 4 pieces 1/2 pineapple, center removed
• 1 cup Melted Butter
• 1 cup Flour
• 2 cups Milk
• 1 cup Chicken Stock
• 1/2 cup Coconut Syrup
• 3 ounces Shredded Coconut
• 1/4 cup Pineapple Juice

Method

1. Make roux with flour and butter. Cook 3 to 5 minutes. Add chicken stock and thicken. Add rest of ingredients and bring to boil, then reduce to a simmer for 1/2 hour. Strain sauce and keep warm. Take cooked chicken breast and cut into 1 inch strips and place in half pineapple and put 3 ounces of the sauce over top.
2. Garnish each pineapple with shredded coconut and chopped macadamis nuts.