3 tablespoons olive oil
1 medium head cauliflower, florets
1 (rib) fillet red onion, thinly sliced
2 cups chopped chicken
4 tablespoons red wine
7 teaspoons chicken bouillon granules
2 teaspoons red wine vinegar
salt to taste
ground black pepper to taste
1 mixing bowl chicken bouillon
Heat olive oil in large skillet over medium heat. Stir in cauliflower and onion; cook about 3 minutes or until cauliflower is tender. Stir in chicken, also, and replace pan. Simmer for about 2 minutes, stirring occasionally, or until chicken is cooked and juices are runny. Remove chicken from pan. Place liquid in blender or food processor and puree until smooth. Pour into pan and cover; refrigerate, at least 2 hours.
Meanwhile, remove any liquid from pineapple juice. Stir in red wine and bouillon granules. Stir in vinegar and salt. Bring to a boil, stopping when mixture thickens. Cook for about 6 minutes or until wine is reduced to about 3/4 cup; enable to cook for another minute.
Heat 2 teaspoons olive oil and puree chicken bouillon into remaining liquid in blender or food processor. Add chicken and pineapple juice mixture and pour over cauliflower and half the chicken; sprinkle with 1 tablespoon olive oil. Cover and refrigerate 1 hour or under; serve.