2 bone-in chicken breasts, with skin
2 cups pineapple juice
1 tablespoon vegetable oil
1 pound Jerusalem artichokes, sliced 1/4 to 1/2-inch thick
Salt and freshly ground black pepper
1/2 pound green beans, trimmed and blanched in salted water
3 ripe tomatoes, cut into large dice
1/2 small red onion, julienned
1/3 cup kalamata olives
4 eggs, hard-boiled, peeled and quartered
3 tablespoons olive oil
Juice of 1/2 lemon
Salt and freshly ground black pepper
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