Ingredients

• 1 can (20 oz.) Geisha® Sliced Pineapple, drained
• 1 can (8 oz.) Geisha® Sliced Water Chestnuts, drained
• 2 skinless boneless chicken breast halves
• Salt and pepper
• 1 Tbsp. olive oil
• 1/4 cup walnut oil
• 1 Tbsp. chopped fresh chervil leaves
• 1 Tbsp. chopped fresh tarragon
• 1/2 cup minced red onion
• 1/2 minced celery
• 1/2 teaspoon minced garlic
• 1/2 cup chopped roasted walnuts
• 1 teaspoon finely chopped fresh parsley leaves

Preparation

1. Preheat a grill to medium heat.
2. Season the chicken breasts with salt and pepper and rub them with 1/2 tablespoon of the oil. Grill the chicken, turning once, until the juices run clear. Remove a cut into1/2-inch dice.
3. Cut the Sliced Pineapple into 1/2-inch-thick slices. Season the Sliced Pineapple with salt and pepper and rub with the remaining 1/2 tablespoon olive oil. Grill the Sliced Pineapple until just lightly golden. Remove and let cool.
4. Combine all ingredients and cover and chill for at least 1 hour.