6 skinless, boneless chicken breast halves
1 (2 ounce) can crushed pineapple with juice
1 (8 ounce) can sliced cherry tomatoes with juice
1 cup chopped celery
1/4 cup chopped green onion
2 carrots, thinly sliced
4 cloves garlic, minced
salt and pepper to taste
salt to taste
1/4 cup chopped onions
1 teaspoon dry mustard
1 teaspoon crushed red pepper flakes
Bring a large pot of water to boil. Add chicken and stir to coat; cool.
In a medium bowl, combine pineapple, tomato, celery and green onion. Stir to coat, cover and refrigerate at least 4 hours.
Slice chicken breasts and shred them into pieces that are bone-sized. Place chicken pieces in a large bowl. Pour pineapple mixture into a deep skillet. Pour pineapple mixture over chicken.
Place carrots, celery and garlic at one end of each piece, while cooking as per directions. Place chicken pieces on the piece of tender chicken and sprinkle with shrimp.
Heat oil in a large skillet over medium heat. Saute celery, shrimp and chicken breasts, stirring constantly, until chicken is cooked through. Pour chicken mixture into a shallow dish.
Place chicken in a shallow dish. Dust interior of chicken with mustard, and sprinkle with red pepper flakes. Heat to medium.
Cover coated chicken pieces in pesticide-free cooking spray and place in 15-inch square pan or broiler pan to broil 8 minutes.