1 can (about 20 oz.) pineapple chunks in unsweetened juice
1 can cream of celery
2 cans (about 7 oz.) tuna, drained & flaked
1 med. green pepper, cut in 1/2" squares
1/3 c. sliced green onions
1/4 c. diced pimiento
1/4 c. chopped sweet pickle

Drain pineapple, reserving 2 tablespoons juice. In bowl, combine pineapple, reserved juice and remaining ingredients. Serve on crisp salad greens. Makes about 5 cups.