1 lg. pineapple
8 oz. sharp cheddar cheese
3/4 c. mayonnaise
2 tbsp. milk
1/2 tsp. salt
1/2 c. sliced celery
1/2 med. green pepper, diced
8 oz. Swiss cheese, cut into bite-size pieces

With sharp knife, slice pineapple into 4 wedges from bottom through crown, leaving on leafy crown for decoration. Cut off hard core from each wedge, then with paring knife, loosen fruit by cutting close to rind, leaving 1/2-inch-thick shell. Cover with plastic wrap and refrigerate shells. Cut fruit into bite-size pieces.

Shred 1/2 cup cheddar cheese for garnish; set aside. Cut remaining cheese into bite-size pieces.

In medium bowl with fork, blend mayonnaise, milk, salt. Stir in celery, green pepper, pineapple and the cheddar cheese and Swiss cheese pieces. Mound mixture in the chilled pineapple shells; sprinkle shredded cheese over the top.