Cut pineapple, crown and all, into quarters. Cut fruit from rind, leaving a 1/2-inch-thick shell. Remove core from loosened fruit and discard. Chop enough fruit to equal 1/2 cup. Cover and chill the remaining fruit for another use. Cover and chill pineapple boats until serving time.
In a medium mixing bowl stir together the 1/2 cup pineapple, cold rice, chicken or turkey, celery, and raisins.
In a small bowl stir together yogurt, mayonnaise, milk, curry powder, and bouillon granules. Pour over chicken mixture and toss to coat. Cover and chill for 1/2 hour to 24 hours.
To serve, stir an additional 1 to 2 tablespoons milk into salad to moisten, if necessary. Divide the salad among pineapple boats. Makes 4 servings.