Chicken Salad with Pineapple

  I chicken, cooked and cut into bite size pieces
  2 tsp mustard
  6 Tbl white vinegar, preferably wine
  1/2 cup oil
  1 tsp soy sauce
  2 T honey
  2 cloves garlic, crushed
  2 cups pineapple, cubed
  2 T raisins
  4 T macadamia nuts, chopped

  In a large bowl, combine mustard, vinegar, oil, soy sauce, honey
  and garlic.  Mix well.  Add chicken, pineapple, and raisins. Allow
  to stand 15 minutes.  Turn once or twice so marinade will cover
  ingredients.  When ready to serve, stir in macadamia nuts.
  Put into papaya boats or coconut shells or leaves of lettuce.
Yield: 6 servings