2 fresh pineapple (select ones with green leaves)
2 1/2 c. cut up cooked chicken or turkey
3/4 c. diced celery
3/4 c. salad dressing
1 tsp. curry powder
1 banana, sliced
1/3 c. salted peanuts
1/2 c. flaked coconut
1 can (11 oz.) mandarin oranges, drained

Cut each pineapple lengthwise in half through green top, then cut in half again, making 4 pieces each with part of green top. Remove fruit by cutting along edges with curved knife. Cut fruit into cubes, removing any eyes and fibrous core. Drain pineapple shells upside down.

Combine pineapple, then chicken and the celery; cover and chill. Mix salad dressing and curry powder; cover and chill. Just before serving drain fruit mixture. Toss lightly with dressing, banana and peanuts; fill shells. Sprinkle with coconut and garnish with mandarin oranges.