1/2 lb. rotini
20 oz. can pineapple chunks, in own natural juices
1 c. mayonnaise
1/4 tsp. salt
1 1/2 c. thinly sliced celery
1 1/2 c. monteray jack cheese, cubed
1 c. diced green pepper
1 c. chopped sweet pickles
2 (7 oz.) cans tuna (drained and flaked) or 2 c. diced, cooked chicken

Cook rotini according to package, drain and rinse with cold water. Drain pineapple, reserving 1/2 cup syrup/juice. Combine pineapple syrup/juice, mayonnaise and salt. Pour over rotini. Chill 1 hour. Add other ingredients, mix and chill. Great in the summer. Makes 6 - 7 servings.