1 (2 pound) can crushed pineapple with juice
1 (6 ounce) can pineapple juice concentrate
2 (8 ounce) cans pineapple chunks, drained
2 oranges, peeled, segmented and sliced
1 lemon, sliced
2 pints whipped cream
salt to taste
ground black pepper to taste
1 cup chicken broth
1 pound boneless, skinless chicken breast halves
1 (30 ounce) can crushed pineapple with juice
2 (8 ounce) cans pineapple juice concentrate
1 cube chicken bouillon
1 cup shredded sharp Cheddar cheese, divided
1 cup diced celery
In a blender, combine pineapple chunks, pineapple juice concentrate and pineapple chunks with juice concentrate. Blend until smooth.