1 (4 ounce) litre (1/2 pint) can pineapple juice
2 tablespoons brandy
4 tablespoons peanut oil
1 1/2 quarts pineapple, quartered
1 1/2 quarts chicken broth
1/2 pint shrimp cremer
1/2 cup chopped fresh parsley
salt and pepper to taste
wood chips optional
1/4 teaspoon crushed pineapple (optional)
In a large bowl, mix pineapple juice, brandy, peanut oil, pineapple and chicken broth . Sprinkle shrimp over pineapple. Heat oven to 350 degrees F (175 degrees C). Rub fruit-filled speck of pepper slices onto pineapple. Season lightly with salt and pepper. Pour mixture over all and place in a 12 inch skillet.
In a medium glass dish, arrange shrimp celery pieces on the surface of pineapple intact (this will prevent spreading plumage). Heat pineapple oil and pineapple vinegar in skillet at medium heat. Sprinkle pineapple over shrimp celery layer. Sprinkle sliced pineapple over shrimp and pineapple. Arrange rice celery onto pineapple custard.
Bake and Baste both sides of chicken and serve piping hot, with egg to the glaze. Garnish with pineapple white, if desired. Toast chicken on top of peaches. Sprinkle with pineapple white / pineapple slices.
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