Ingredients

2 fresh pineapples with tops
1 1/2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/3 cup reduced-fat mayonnaise
1/3 cup fat-free plain yogurt
2 tablespoons chutney
1/2 teaspoon salt
1/4 cup dry roasted peanuts
1/4 cup flaked coconut, toasted
1 (11 ounce) can mandarin oranges, drained
1/2 cup halved green grapes

Directions

Cut each pineapple in half lengthwise, then cut in half lengthwise again, making four shells with part of the leaves. Remove fruit; cut into cubes. = Turn pineapple shells cut side down on paper towels to drain; set aside. In a bowl, combine the pineapple cubes, chicken and celery; cover and refrigerate. In another bowl, combine the mayonnaise, yogurt, chutney and salt; cover and refrigerate for at least 30 minutes.

Before serving, drain the chicken mixture; toss with mayonnaise mixture and peanuts. Using a slotted spoon, fill pineapple shells. Sprinkle with coconut; top with oranges and grapes.