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Vincent says: One of our friends in Puerto Rico served this very rich, beautiful, semitropical concoction at lunch time, and we have done so occasionally at home.  The table looks  most attractive with the real pineapple shells ready and waiting.  It is surprising how well they hold the heat if they have been kept in hot water for about ten minutes.  And the pineapple flavour subtly creeps into the chicken and sauce.

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