Caribbean Love

Ingredients:
 - Chicken breast
 - A whole pineapple
 - Macadamia nuts
 - Whole chili peppers, dried
 - Roasted sesame seeds
 - Island Teriyaki sauce

Preparation:
 - Cut the chicken breast into cubes, and marinate it with Island Teriyaki sauce in the fridge for about 30 minutes to one hour.
 - During this time, cut the pineapple horizontally just above the leaves.
 - Use a knife to carefully cut out the interior of the pineapple (what you'll use for cooking), while not ruining the outer shell (which we'll use for the presentation).
 - Cut the interior of the pineapple into cubes. Note: you may want to compost the very center of the pineapple, as it is extra tough to chew.
  Place the macadamia nuts in a wok on high heat, and cook for a few minutes (until you see them get a few spots of black on them).
  Add the chicken with the marinade to the wok and cook together for a couple of minutes.
  Add the pineapple cubes, and cook till the chicken is ready.
  At the very end, add the roasted sesame seeds and the chili peppers. Stir everything for a few seconds (we only want the chilis in for color and optional heat for the brave guests, and cooking them longer with the other ingredients will result in the whole recipe becoming very spicy).

Presentation:
 - Place the recipe in the empty pineapple shell (as in the photo).
 - Optionally, sprinkle some more sesame seeds over the dish.
 - You can cover the dish with the pineapple top (which you cut out and removed earlier) in order to keep the recipe warm. This adds a bit of mystery to the whole presentation, and it works best when the guests haven't already seen what you've prepared.