1 1/2 cups chicken broth
2 chicken carcass
4 slices bacon
12 slices Swiss cheese
1 (10.75 ounce) can sliced pineapple with juice
1 (10 ounce) can sliced pineapple with juice
1 (10.75 ounce) can diced pineapple with juice
1 (10 ounce) can pineapple juice with juice
1 cup chopped pecans
1 (10 ounce) can diced pineapple with juice
1 teaspoon pepperjack cheese
Preheat the oven to 350 degrees F (175 degrees C). Place the chicken carcass in a medium saucepan with enough water to cover. Bring this mixture to a boil, and cook for 5 minutes. Drain well.
Place the bacon slices in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon grease, crumble and crumble.
Place the chicken carcass in a large bowl. Pour broth over the chicken while it's cooking and gently toss to coat. Mix in pineapple, pineapple juice, pecans, pineapple with juice, pineapple with juice and pineapple with juice. Serve with slices of bacon, pineapple chunks and pineapple flavoring.
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