Pineapple Crab Salad - cooking recipe

Ingredients

3 cups cooked rice, cooled
1 teaspoon curry powder
1/2 cup chopped fresh parsley
3 tablespoons creamy French dressing (I use Kraft)
1 cup quartered ripe olives
1/2 cup diced celery
12 ounces crabmeat, flaked
1/3 cup mayonnaise
1 whole fresh pineapple

Preparation

Toss together rice, curry and parsley.
Drizzle with french dressing and toss well.
Fold in olives, crab and mayonnaise.
REFRIGERATE.
Cut pineapple in half (leaving greenery attached) and hollow, leaving 1/2 inch shell.
Cut up 1 cup pineapple chunks and mix into salad.
Mound in pineapple shells.