Ingredients
2 fresh pineapples with tops1-1/2 cups cubed cooked chicken breast3/4 cup chopped celery1/3 cup reduced-fat mayonnaise1/3 cup fat-free plain yogurt2 tablespoons chutney1/2 teaspoon salt1/4 cup dry roasted peanuts1/4 cup sweetened shredded coconut, toasted1 can (11 ounces) mandarin oranges, drained1/2 cup halved green grapes
Preparation
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 large 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.
