* To toast walnuts, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes, or until golden brown, stirring occasionally. Or, spread walnuts in thin layer in microwave-safe pan. Microwave on HIGH for 4 to 7 minutes, or until golden brown, stirring frequently.
Stir a generous amount of minced parsley into white rice cooked in pineapple juice. Place a mound of the rice in the center of each dinner plate. Slice each chicken roll and arrange the slices around the rice. Garnish with roasted walnut halves and serve slivers of fresh pineapple alongside.
Serve with dry white wine, steamed asparagus and buttered carrot circles.