Dark and light boned meat, cut in cubes
1 can chunk pineapple, drained
1 can black olives (sm.)
Green salad olives
Salt and pepper to taste
Slivered almonds
Mayonnaise
Pineapple juice
1/2 tsp. Dijon mustard (optional)
1/3 c. whipped topping (optional)

Mix the first 5 ingredients together with mayonnaise and some of pineapple juice. Chill in refrigerator. Just before serving, add slivered almonds.

NOTE: If using mustard and whipped topping mix with the mayonnaise and pineapple juice.