1 (8 oz.) can crushed pineapple
1 (8 oz.) pkg. cream cheese
2 c. chopped cooked chicken
1 (6 oz.) can water chestnuts, drained & sliced
1/2 c. chopped celery
1/4 c. chopped green onion
1/4 c. slivered toasted almonds
Dash of pepper
4 med. tomatoes or 4 croissants

Drain pineapple, reserving juice/syrup. Combine syrup into the cream cheese. Add pineapple, chicken, water chestnuts, celery, onions, almonds and pepper; chill well. Put the filling into 4 medium tomatoes or 4 croissants. If filling croissants, a can of mandarin oranges (drained) is delicious to add to the chicken filling. Serves 4.