This recipe is from The Thatched Kitchen - Harvest & Holiday Cookbook. It is copyright 1972 by Castle & Cook Inc. Apparently that was the parent company of Dole Pineapple. The description of the recipe: "Plumb fall tomatoes make a dramatic addition to the meal when topped this way and quickly broiled."
Broiled Tomato Towers
5 large tomatoes
1 can (1lb., 4 oz.) Dole Pineapple Chunks
1 cup shredded Cheddar cheese
1/2 cup chopped green onions
1 teaspoon curry powder or 2 tablespoons chopped green chilies
1/4 cup mayonnaise
Wash tomatoes and cut in half crosswise; place on a large cookie sheet, cut-side up. Drain pineapple chunks. Toss with cheese and onions. Blend curry powder and mayonnaise. Combine with pineapple mixture. Spoon onto tomato halves. Broil about 5 inches from source of heat 2 to 3 minutes until cheese is melted and lightly browned. Makes 10 servings.
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