Tuna Pineapple Pita Pockets

These pita pockets are a welcome change from traditional sandwhiches. I never thought that tuna and pineapple would go well together, but it does. They are great for lunch, or even for dinner. This is a great recipe for 1-2 people.

• Ready In: 5 mins
• Serves: 2-4
• Yields: 4 4

Ingredients

• 170  g canned tuna, 1 tin (drained)
• 14  ounces  canned crushed pineapple (drained)
• 1⁄2 cup  shredded lettuce
• 2  ounces cheddar cheese (grated, I use low fat)
• 2  tablespoons mayonnaise (I use light)
• 2  whole wheat pita bread, cut in half

Directions

1. Mix tuna, pineapple, lettuce, cheese and mayonnaise together.
2. Fill each half pita pocket with 1/4 of tuna mixture.
3. Serve hot or cold. To serve hot, place in preheated oven at 325°F for 15 minutes or until centers are warm. Or microwave on high, uncovered, for 90 seconds (for all pockets: reduce time if heating only one).