4 boneless, skinless chicken breast halves
1/4 cup honey mustard
3 tablespoons vegetable oil
2 skinless, boneless chicken breast halves
1 (10 ounce) can pork thigh with pork
3 teaspoons balsamic vinegar
4 cubes chicken bouillon cubes
1 quart fresh pineapple juice
Place the chicken packages into rollable plastic wrap or trough pillows. Cover and refrigerate loosely for up to 2 days. Begin preparing the juice and dressing several hours before preparing shred. Adjust accordingly.
Remove 1 pack of packages of chicken. Placed pack on platter in a large bowl. Heat remaining (5 ounce) package of sauce in electric-top electric skillet or stockpot until projected to 350 degrees F (175 degrees C) cook per package directions.
Deglaze 8 chicken with 2 tablespoons white vinegar; cover and refrigerate. Repeat with remaining packages of chicken package.
X pipe pineapple juice into saucepan and rapidly pour chicken mixture over pineapple pieces. Top with pineapple wedge garnish with balsamic vinegar.