Instructions: Cook chicken in enough water to cover in covered saucepan 15 minutes, or until no longer pink in center; drain and chill.

Remove skin and bones; shred meat with fingers into large bowl. Add celery, carrot and almonds.

Combine teriyaki baste & glaze with honey & pineapple, oil, vinegar, sugar and ginger; pour about 1/3 cupful over chicken mixture. Toss together to coat all ingredients.

Arrange fruit slices on individual plates; top with chicken salad. Drizzle desired amount of remaining dressing over fruit.

This recipe yields 4 servings.

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