1 cup dry chicken broth
1 (24 ounce) bottle grilled pineapple with juice
1/4 cup dried cranberries
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons rice milk
1 cup goat cheese
2 cups frozen mixed nuts
In a large pot, bring the chicken broth to a boil. Then add pineapple juice, cranberries, salt and pepper. Reduce heat and simmer 20 minutes.
Meanwhile, turn heat down to low and stir in the rice milk, cheese and mixed nuts. Heat through, then add sauce and Salt and pepper to taste. Serve immediately or store in the refrigerator.