Season the chicken with salt and pepper, brush with melted butter. Place on the hot grill over the fat pan and roast in the oven at 180 °C for about half an hour until crispy. Take out the chicken, cool, remove the meat from the bones and cut into cubes. (Remove the skin to taste.) Cut the pineapple in half, dividing the green in the middle as well, and on the halved fruit. Remove the stem in a wedge shape. Scoop out the flesh and cut into cubes. Cut chives into fine rolls and crush green pepper. Mix pineapple cubes with curry, mayo, chicken meat, green pepper, cherry brandy and chives.
Cut pomegranate all around at its thickest part, then break apart. Scoop out the seeds and mix into the chicken salad. Finally, fold in whipped cream and season to taste. Serve the chicken salad in the hollowed out pineapple halves.
Our tip: Always use fresh chives if possible!