4 oz. uncooked bowtie or corkscrew (fusilli) pasta (70 g)
1 can 227 mL DOLE® Pineapple Chunks
½ cup fat free or reduced fat mayonnaise (125 mL)
2 teaspoons packed brown sugar (10 mL)
1 teaspoon curry powder (5 mL)
1 can 14 oz. mandarin oranges, drained (398 mL)
1-½ cups cooked chicken breast or turkey breast (375 g)
½ cup sliced DOLE Celery (75 g)
¼ cup chopped DOLE Green Onions (40 g)

Cook pasta as package directs; drain.

Drain pineapple chunks; reserve 3 tablespoons (45 mL) juice.

Stir together reserved juice, mayonnaise, sugar and curry in large serving bowl.

Add pasta, pineapple chunks, mandarin oranges, chicken, celery and green onions to curry dressing; toss evenly to coat. Serve on lettuce-lined plate and garnish with shredded red cabbage, if desired