4 scallops
8 boneless chicken breast halves - cooked
1 small onion, sliced
1 medium head cabbage, washed and chopped
2 tablespoons Italian-style dried parsley
1 cup fresh bread crumbs
1/2 cup ketchup
1 (4 ounce) can pineapple juice concentrate
1 plum tomatoes with juice
1 cup ketchup
2 tablespoons prepared horseradish
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
Line a large bowl or platter with aluminum foil. Place chicken on foil and brown in oil. Brush foil with vegetable oil more lightly if necessary.
Dredge chicken in oil and place in bowl of water to cover. If necessary, dredge in egg. Cover and let egg stand in hot oil for 10 minutes.
Dredge chicken in egg and place in pan or bowl of water to cover. Bring water to a boil. Reduce heat to medium-low and add lemon juice, vinegar and halved pineapple slices. Cook, turning occasionally, for about 5 minutes, or until chicken is cooked through and juices run clear.
Add pasta, chicken, onion and cabbage to pan of chicken. Add half of the juice from pineapple concentrate, tomato juice and ketchup. Bring to a low temperature and stir in horseradish, mustard, brown sugar and water. Heat to a boil and stir in ketchup and pineapple juice concentrate. Bring to a long simmer. Reduce heat to medium-low and cook for about 1 minute, stirring every 5 minutes. Remove lid from pan and stir in tomatoes and ketchup. Pour over chicken and vegetables and sprinkle with pear and red pepper flakes. Cover and simmer 10 minutes, stirring occasionally. Remove pan from heat, remove foil and continue cooking over medium heat for about 5 minutes.
Return skillet to low heat. Stir in brown sugar, parsley, pepper and oil and allow to simmer for 2 minutes. Remove foil and whisk chicken mixture into pan of the oven. Cover and place pan on stove. Sprinkle with vinegar and simmer for about 1 minute. Add pineapple slices and heat over medium heat for about 10 minutes, stirring occasionally. Remove pan from heat and stir in lemon and pineapple marinade. Return mixture to pan of oven over medium-high heat.
Stir plum tomatoes and sugar into mixture; bring to a low, stirring occasionally. Cook, stirring occasionally, for about 5 minutes or until pulp is dark. Add tomato juice and ketchup and continue to heat for another 30 minutes.
Arrange chicken mixture in foil-lined baking dish and refrigerate overnight.
Remove foil, uncover chicken and cook 5 to 7 minutes per inch of thickness. Remove chicken and cook 5 to 7 more minutes per inch of thickness. Place covered dishes on a baking sheet.
Heat remaining olive oil in medium-sized skillet over medium heat. Transfer chicken/bird mixture to platter. Cover with foil and refrigerate overnight.
Remove platter and vigorously shape mixture into bite-size balls. Place ball in microwave oven. Cook for about 5 minutes per inch of thickness.
Return platter to oven and continue cooking for 3 to 4 minutes per inch of thickness. Remove pan from heat. Cool for 15 minutes or until platter is firm. Place stock in rack and pour over platter.