Pineapple Boat Salad - cooking recipe

Ingredients

1 small pineapple
1 c. cooked, cubed chicken
1 c. ham, cut into julienne strips
2 bananas, sliced
1 avocado, cut into chunks
2 ribs celery, sliced
1/4 c. walnuts, chopped
1/4 c. maraschino cherries, quartered

Preparation

Cut pineapple in half lengthwise, leaving leaves intact. Using a grapefruit knife, cut around edge of pineapple and down through the center of core without cutting through shell.
Scoop out pineapple.
Cut into cubes.
Reserve shell.
In a bowl, combine pineapple, chicken, ham, bananas, avocado, celery, walnuts and cherries.
Cover and chill about 1 hour.
When ready to serve, arrange fruit mixture in pineapple shells.
Serves 4.