1 pound fresh pineapple, juiced
1 (12 fluid ounce) can pineapple juice
1 cup water
1 (2 ounce) can diced celery
1 (4 ounce) can diced onion
1/2 banana, juice reserved
1/4 cup vegetable oil
1 cup chopped fresh parsley
2 tablespoons chopped fresh parsley
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a large bowl, mix pineapple, pineapple juice, water, celery, onion, banana and oil. Stir until mixture is smooth. Stir in parsley and enjoy!
Add berries and lime zest. Mix well; refrigerate 8-10 hours.
Remove foil from paper towels to reduce bulk. Spread pineapple mixture in a single layer on bottom of zucchini and cabbage leaf mold jars. Adjust to fit jars.
Grill over medium heat for 10 minutes. Drain pineapple mixture and place in a large bowl. Sprinkle with chopped parsley, remaining parsley and curry powder.
Bring a large pot of salted water to a boil. Add chicken, place into pot and cook for 5 minutes on each side.
In a large resealable plastic bag, mix rice, chicken, celery mixture, pineapple, onion, banana, vegetable oil and pepper. Transfer chicken to sauce.