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Pineapple Chicken Paradise

By: Dorothy Anderson

"You'll think you've traveled to the tropics when you bite into this inviting chicken salad, served in an attractive pineapple 'boat'. Dorothy Anderson of Ottawa, Kansas blends a variety of tastes and textures, including coconut, peanuts, mandarin oranges and green grapes."

Rate/Review | Read Reviews (2)

Prep Time:
25 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 fresh pineapples with tops
1 1/2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/3 cup reduced-fat mayonnaise
1/3 cup fat-free plain yogurt
2 tablespoons chutney
1/2 teaspoon salt
1/4 cup dry roasted peanuts
1/4 cup flaked coconut, toasted
1 (11 ounce) can mandarin oranges, drained
1/2 cup halved green grapes

Directions

Cut each pineapple in half lengthwise, then cut in half lengthwise again, making four shells with part of the leaves. Remove fruit; cut into cubes. = Turn pineapple shells cut side down on paper towels to drain; set aside. In a bowl, combine the pineapple cubes, chicken and celery; cover and refrigerate. In another bowl, combine the mayonnaise, yogurt, chutney and salt; cover and refrigerate for at least 30 minutes.
Before serving, drain the chicken mixture; toss with mayonnaise mixture and peanuts. Using a slotted spoon, fill pineapple shells. Sprinkle with coconut; top with oranges and grapes.

Footnotes

Nutritional Analysis: One serving (3/4 cup) equals 203 calories, 8 g fat (2 g saturated fat), 26 mg cholesterol, 300 mg sodium, 25 g carbohydrate, 3 g fiber, 11 g protein. Diabetic Exchanges: 2 fruit, 1 lean meat, 1 fat.