1 lb chicken breast meat, cooked, skinned, boned and diced
1/2 cup diced celery
1 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/4 cup toasted almonds
1 tablespoon lemon juice
1 cup crushed pineapple, well drained
alfalfa sprouts
whole fresh pineapple for serving, optional
Place chicken in large mixing bowl; add celery and mix. Add remaining and mix with rubber spatula.
To serve in pineapple shell, cut whole pineapple in half lengthwise. Using a grapefruit knife, cut around the inside of the pineapple, leaving about 1/4″ from the edge. Scoop out remaining pineapple.
Place a bed of sprouts in the shell and scoop salad mixture on top. Sprinkle with 1 tablespoon toasted almonds and serve chilled.