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Chicken: Pineapple Chicken Paradise -- e-w

Source of Recipe

Adapted from Taste of Home � D. Anderson; Ottawa, KS
Pineapple Chicken Paradise -- e-w
Serves: 8

2 fresh pineapples with tops
1-1/2 c. cubed cooked chicken breast
3/4 c. chopped celery
1/2 c. reduced-fat mayonnaise
1/3 c. fat-free plain yogurt
2 T. chutney
1/8 tsp. salt
1/4 c. dry roasted peanuts
1/4 c. flaked coconut, toasted
1 11-oz. can mandarin oranges, drained
1/2 c. halved green grapes

Cut each pineapple in half lengthwise, then cut in half lengthwise again, making 4 shells with past of the leaves. Remove the 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 the pineapple shells. Sprinkle with coconut; top with oranges and grapes.

One 3/4-cup serving equals: 203 calories�8 gm fat (2 gm saturated)�26 mg cholesterol�189 mg sodium�25 gm carbohydrate�3 gm fiber�11 gm protein +++EXC: 2 fruit�1 lean meat�1 fat +++WWP: 4