Cut the pineapple in half, lengthwise.
Use a spoon to scoop out the flesh of the pineapple, leaving just enough around the edges so that each ‘bowl’ is sturdy.
Slice the pineapple pieces into small cubes and set aside.
Prep the rest of the vegetables and set aside. Keeping the spring onions separate.
Lightly toast the cashew nuts in a dry pan, cooking until fragrant, stirring constantly. Remove from pan and allow to cool.
Heat olive oil in a pan and brown the chicken pieces, then add the soy sauce and honey and pan fry until cooked through.
Assembling the salad bowls:
Add all the ingredients into a bowl (reserve the cashews and spring onions for garnish) and mix until well combined.
Spoon the salad mixture into the pineapple halves and drizzle generously with the Knorr Balsamic and Pineapple Salad Dressing.
Sprinkle roughly chopped spring onion and toasted cashews over the top to garnish & ENJOY!