2 c. elbow macaroni
20 oz. crushed pineapple
1/2 c. pineapple juice
1/2 c. white grapes, sliced
16 oz. mandarin oranges
2 c. cooked chicken, cubed
1 c. mayonnaise or low fat yogurt
3/4 tsp. ground ginger
1/2 c. celery, sliced
1/3 c. toasted almonds

Cook and drain macaroni. Drain well crushed pineapple, reserve 1/2 cup liquid. Drain oranges.

Combine mayonnaise or yogurt with 1/2 cup pineapple juice and ginger. Stir in macaroni and remaining ingredients except almonds. Refrigerate several hours or overnight. Sprinkle almonds over top just before serving.