This salad in its own container comes from Hawaii, pineapple paradise of the world – made with the fruit that once only kings could afford.

2 fresh pineapples
2 1/2 cups cut-up cooked chicken or turkey
3/4 cup diced celery
3/4 mayonnaise or salad dressing
2 tbsp. chopped chutney
1 tsp. curry powder
1 medium banana, sliced
1/3 cup salted peanuts
1/2 cup flaked coconut
1 can (11 oz.) mandarin orange segments, drained

Select pineapples with fresh green leaves. Cut each pineapple lengthwise in half through green top, then cut in half again, making 4 pieces each with part of the green top. Remove fruit by cutting along edges with curved knife. Cut fruit into cubes, removing any eyes and fibrous core. Drain pineapple shells cut side down.

Combine cubed pineapple, the chicken and celery; cover and chill. Mix mayonnaise, chutney and curry powder; cover and chill. Just before serving, drain fruit mixture. Toss lightly with mayonnaise mixture, banana and peanuts; fill pineapple shells. Sprinkle with cocnut and garnish with mandarin orange segments. 8 servings.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

1 thought on “Fonduloha

  1. Gina

    Wow this seafood pineapple salad must have been uber popular in the 70s if both Betty Crocker and McCalls had their own version of this recipe.


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