Using a sharp knife, cut the leafy top from the pineapple and reserve. Halve the pineapple lengthwise. Carefully remove the fruit from the shell so that the shell remains intact. Discard the tough inner core and set the shell aside. Chop the fruit into 1/2-inch dice.

In a bowl, combine the diced chicken, diced pineapple, red onions, celery, bell peppers, cashews, cilantro, and mint.

In a small bowl, whisk together the wasabi powder and water. Let sit for 5 minutes.

Add the vinegar, sesame oil, sugar, lime juice and soy sauce, and whisk to combine. Slowly add 1/4 cup of the oil, whisking to combine. Season, to taste, with salt and pepper. Add, to taste, to the chicken mixture, tossing to combine. Stuff the pineapple with the salad.

In a medium skillet, heat the remaining 1/4 cup oil over medium-high heat. When the oil is hot, add the wonton strips and quickly pan-fry until golden, stirring constantly. Remove from the pan with a slotted spoon and drain on paper towels. Season with Essence.

Place the stuffed pineapple on a large cutting board or platter and present tableside. Place 1 pineapple half on each plate and top with crunchy won ton threads. Garnish with green onions and serve.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.