Fillet, remove all the films and cut into small thin slices, as for chops.

The chicken pieces thoroughly beats until clear and a little sunflower.

In the pounded leaves meat wrap one or two shrimp (depending on size of your shrimp) in the form of rolls and fastened with a toothpick.

On a heated pan pour the olive oil and fry the rolls on both sides until Golden brown. From the pan remove the chicken rolls to the skillet.

With canned pineapple drain off all the juice, pour this juice toasted rolls, leave to stew on low heat with lid ajar for 10 minutes (we need to juice half evaporate). When the juice is reduced by half, pour it all generously with mustard (don't worry, the urgency will evaporate, leaving only a spicy sauce) and simmer the rolls for 10 minutes under closed lid.

When the sauce has thickened, spread on top of rolls pineapple and tormented all on low heat under closed lid until ananasik will not become Golden (another 10 minutes).

Serve predvaritelno removing the toothpicks. Can be served as a separate dish (a side dish are stewed pineapple). Bon appétit!!!