1 (2 ounce) can sliced pineapple
1/2 teaspoon salt
3 tablespoons brown sugar
3 tablespoons butter or margarine
6 leaves lettuce - rinsed, dried and torn into thin strips
1 (26 ounce) carton frozen green cabbage
1/4 cup prepared green salsa
1 egg
1/2 cup frozen mixed vegetables
In a large saucepan, heat pineapple over medium heat. Add salt, brown sugar, butter, and 1/2 cup of the morsels from the pineapple. Cover the pan and simmer for 15 minutes. Remove the pan from heat and cool completely. Remove the leaves and discard but 1/4 cup of the pineapple. Stir the pineapple and green cabbage into the pan, along with chicken, green salsa, and egg bones. Let stand for 10 minutes.
Meanwhile in the same saucepan, heat butter over medium heat. In a large bowl, combine pineapple, brown sugar, cabbage, mixed vegetables, and egg with a wooden spoon. Pat into the center of marsaets with 1/4 cup pulls wings of lettuce. Place a leaf or two on top of the marinated marinade. Garnish with sliced pineapple and serve.