1 (8 1/4 oz.) can crushed pineapple, undrained
1 (8 oz.) container soft cream cheese
2 c. chopped cooked chicken
1 (6 oz.) can water chestnuts, drained, sliced
1/2 c. celery slices
1/4 c. green onion slices
1/4 c. slivered almonds, toasted
1/4 tsp. salt
Dash pepper
4 med. tomatoes

Drain pineapple, reserving syrup. Combine reserved syrup and cream cheese, mixing until well blended. Add pineapple and combined remaining ingredients, mix lightly. Chill. Cut each tomato into six sections, almost to stem end. Fill with chicken salad. 4 servings.