Tuna Pineapple Pita Pockets

• 170 g canned tuna, 1 tin (drained)
• 14 ounces canned crushed pineapple (drained)
• 12 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

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.
4. To serve hot, place in preheated oven at 325F for 15 minutes or until centers are warm.
5. Or microwave on high, uncovered, for 90 seconds (for all pockets: reduce time if heating only one).

tuna, pineapple, shredded lettuce, cheddar cheese, mayonnaise, whole wheat pita bread

Taken from www.food.com/recipe/tuna-pineapple-pita-pockets-138254 (may not work)