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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From the Hawaii Kai Cookbook Ingredients:
4 cups cooked chicken, diced |
1 1/2 cups celery, chopped |
1/2 small onion, grated fine |
1 cup green grape |
1 (13 ounce) can pineapple tidbits, drained well |
1 cup mayonnaise |
salt |
pepper |
3 small coconuts, halved |
Directions:
1. Combine the first seven ingredients and refrigerate.
2. Using a large scoop, heap salad into a halved coconut.
3. Serve cold.
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