675 g boneless smoked chicken, cut into small cubes.
150 g thinly sliced celery.
1 medium-size fresh pineapple, cut into small pieces.
120 g mayonnaise.
1 ½ teaspoons Dijon mustard.
2 tablespoons raspberry or sherry vinegar
Salt and freshly ground black pepper to taste.
120 g coarsely chopped roasted macadamia nuts.
Parsley for garnish.