- 2 lbs. boneless, skinless chicken thighs, chopped
- ⅔ bottle of Pulo Pineapple Tamarind Marinade
- 2 green onions, chopped
- ⅓ cup cashews, chopped
- Salt to taste
- 1 Tbsp. canola oil
- Fresh whole pineapple for serving
- Marinate the chicken in the Pulo marinade for 4 hours. When ready to serve, heat the canola oil in a large fry pan on high heat. Add the chicken and keeping and eye to not burn, stirring intermittently. Salt to taste if desired. Meanhwile slice the pineapple in half lenghthwise and scoop out the pulp. When the chicken is done and slightly caramelized place it in the halves of the pineapple. Top with cashews and green onions. Serve with the butter lettuce leaves.