Hawaiian salad

2 fresh pineapples
2 1/2 cups cut up cooked chicken or turkey
3/4 cup diced celery
3/4 cup mayonaise 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 (11oz) madarin orange segments, drained
8 servings
Select pineapples with fresh green leaves.
Cut each pineapple lenghtwise 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 mayonaise, chutney and curry powder; cover and chill.
Just before serving, drain fruit mixture.
Toss lightly with mayonaise mixture, banana and peanuts; fill pineapple shells.
Sprinkle with coconut and garnish with mandarin orange segments.