Chicken and pineapple salad recipe
- Meat and poultry
- Chicken salad
This salad is popular in Russia as part of a festive season table. You can use any type of tinned pineapple, but decorating with half-rings is attractive way of serving it.
2 people made this
- 300g tinned pineapple rings
- 250g smoked chicken, cubed
- 150g grated hard cheese (such as mature Cheddar)
- 100g walnuts, chopped
- 2 tablespoons natural yoghurt or soured cream
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced (optional)
- salt and freshly ground black pepper to taste
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Drain pineapple, and cut half of the rings into cubes (leave other half for decoration).
- Combine the cubed pineapple with the remaining ingredients. Mix well and season to taste. Place in a serving dish and decorate with the remaining pineapple rings.
Garlic is optional; it offsets the sweet taste of pineapple in an interesting way.
Reviews & ratingsAverage global rating:(4)
Grilled Pineapple and Chicken Salad Recipe- Tangy Summer Salad
This delicious Grilled Pineapple and Chicken Salad Recipe is a light salad with refreshing ingredients like Pineapple and Arugula leaves tossed with chicken. Serve it with a soup and sandwich for a light summer meal.
The Grilled Pineapple And Chicken Salad Recipe is a delicious, refreshing and a healthy salad not just for summer but for all seasons. This easy salad with pineapples is perfect to make for your guests and serve it along with your other appetizers.
The combination of chicken which is high in protein and fiber rich pineapple along with some fresh greens makes for a healthy appetizer.
Serve the Grilled Pineapple and Chicken Salad along with Vegetarian Mexican Tacos with Baked Beans and Mexican Bean Enchiladas for a complete meal.
If you like Salads, then you must try some of our favorites:
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Pineapple Almond Chicken Salad
Only 3 steps to this delicious, tangy, lightly sweet Pineapple Almond Chicken Salad! There are a myriad of different chicken salad recipes out there and they can tend to get a little humdrum&hellip I get that. Well, this chicken salad is anything but boring!
This is not your standard chicken salad- it&rsquos even better! Typically, people like using chopped apples or grapes, but Pineapple DOLE Jarred Fruit takes snack or lunchtime to the next level. The fruit is juicy, incredibly tasty and super convenient. This chicken salad takes no time at all, partly because there&rsquos no worry with cutting or peeling of the pineapple.
The first step in this recipe is to gather all ingredients. I use rotisserie or pre-cooked shredded chicken, you can buy ready-to-go. For chicken or egg salad recipes, opt for Greek yogurt to add extra protein and keep things light. To further speed this recipe along, use pre-cut celery (found in the produce department of most grocery stores) and chopped almonds. The DOLE Jarred Fruit can be found at your local grocery store in the canned fruit aisle for about $2.99 per jar. DOLE Jarred Fruit comes in five refreshing varieties- Tropical Fruit, Sliced Peaches, Pineapple Chunks, Mandarin Oranges and Mixed Fruit.
Next, simply mix all ingredients in a large bowl. Do a taste test and add salt and pepper if need. I used 1/2 cup Pineapple DOLE Jarred Fruit and 3 tablespoons of the pineapple juice, but there&rsquos no waste because DOLE Jarred Fruit comes with a resealable lid to enjoy with other recipes or as a snack through the week.
For a protein rich snack, serve chicken salad with crackers or in lettuce wraps. This salad recipe also works great as a light lunch. A healthy snack- easy as 1, 2, 3! I alway keep DOLE Jarred Fruit on hand for a quick satisfying snack or meal. I really appreciate that it&rsquos naturally fat-free and cholesterol-free, contains 5 servings of fruit in each jar and is packed in 100% fruit juice.
HOW TO MAKE PINEAPPLE CHICKEN SALAD SANDWICHES
Rotisserie Chicken - I always use a rotisserie chicken for chicken salad because it's flavored really well and it's easy. I get mine at Costco but you can also just pick up one at the grocery store. The ones in the grocery stores are smaller so you may need 2-3 of them. If you would rather use some chunked chicken breasts then you will need about 4 cups of it.
Crushed Pineapple - Kind of weird but trust me, it's amazing in chicken salad! Be sure and drain it really well before adding it into the salad. I suggest taking the back of a spoon and pressing down on the pineapple in the colander to really squeeze out any excess juice. You will also save about 1-2 tablespoons of the pineapple juice for the dressing.
Mayonnaise, Cream Cheese, Worcestershire Sauce, Garlic Powder, Pineapple Juice, Salt & Pepper - This is what you need for the dressing. Make sure that the cream cheese is very softened so you don't end up with lumps in the dressing. I use regular, full-fat mayonnaise because I think it tastes better but feel free to use light if wanted. You can also use light cream cheese if wanted.
- 5 tablespoons lime juice
- 5 teaspoons canola oil
- 2 cloves garlic, minced
- ⅛ teaspoon crushed red pepper
- 1 pound skinless, boneless chicken breast, cut into 1/2 to 3/4-inch pieces
- Nonstick cooking spray
- 1 teaspoon sugar
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ripe avocado, halved, seeded and peeled
- 2 cups cooked brown rice or 1 8.8-ounce package cooked brown rice
- 2 cups fresh or juice pack canned pineapple chunks, drained
- 4 cups torn fresh spinach
In a medium bowl, whisk together 1 tablespoon of the lime juice, 2 teaspoons of the oil, the garlic and the crushed red pepper. Add chicken and toss to coat.
Coat a large nonstick skillet with cooking spray. Add chicken and marinade to the skillet and cook over medium-high heat until browned and cooked through (165 degrees F), about 5 to 7 minutes. Remove from heat set aside.
In a medium bowl, whisk together the remaining oil, remaining lime juice, sugar, ginger, salt and pepper. Chop half of the avocado. Gently stir chopped avocado into the mixture.
In a large bowl, combine cooked rice, pineapple, cooled chicken and avocado mixture. Serve over fresh spinach. Slice remaining half of the avocado and place atop.
Hawaiian Salad with Pineapple Chicken
We have a tropical getaway in a bowl. It combines tender ginger-soy-marinated pineapple chicken, juicy pineapple, sliced almonds, crisp romaine lettuce, red cabbage, carrots, and a light sesame vinaigrette!
The marinade is deliciously salty-sweet—made with pineapple juice, soy sauce, garlic, fresh ginger (but you can swap in ground ginger! See the recipe for a note on how), and scallions.
The base of our Hawaiian salad is a fresh, colorful mix (more color = more nutrition) of DOLE Romaine Lettuce, DOLE Shredded Cabbage, DOLE Shredded Carrots, and the best part: DOLE Fresh Pineapple. Convenience-wise, there is nothing better than having pre-shredded cabbage and shredded carrots in my fridge. I always notice that my salads are so much tastier and more interesting when the ingredients are prepped and ready to go. The final salad topping is a sprinkle of sliced almonds for crunch and healthy fat.
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Chargrilled chicken and pineapple salad
Looking for some BBQ inspiration as the weather warms up? Our smoky-sweet chargrilled chicken and pineapple salad is a delicious weeknight dinner.
To make the marinade, put pineapple juice, sugar and soy sauce in a large bowl and stir together. Add the chicken pieces and toss to coat. Set aside for 10 minutes to marinate. Thread the marinated chicken onto four metal skewers. Don't throw out the marinade from the chicken. Pour it into a small saucepan and keep it aside to cook into a sauce for serving.
Heat a barbecue grill or chargrill on medium-high. Cook the chicken skewers for 3-4 minutes each side until they are golden-brown and cooked through. Put them on a plate and cover with foil, then let them rest for 5 minutes. While they're resting, add the pineapple slices to the grill. They need to cook for about 2 minutes each side, until they're lightly charred. While you cook the pineapple, make the sauce. Bring the reserved marinade to the boil over high heat. Boil for 3 minutes - it should thicken slightly.
To finish the salad, arrange salad leaves on a platter with tomato, carrot, onion and cucumber. Add the chargrilled pineapple and the chicken skewers. Drizzle over the sauce. Make the most of barbecue season and whip up this fresh and tasty chicken salad tonight.
For the Pineapple Chicken:
Preheat the oven to 420 F. Mist a baking sheet with nonstick oil spray and set aside.
In a medium bowl, combine chicken, bell pepper, onion and pineapple. Add the teriyaki sauce and honey, and toss so everything is well-combined. Let marinate for 15 to 30 minutes, if time allows.
Spread evenly on the prepared baking sheet in one layer and roast in oven for 15 to 18 minutes , or until chicken is cooked through and the vegetables start to caramelize.
For the Teriyaki Glaze:
In a small microwave-safe bowl or mug, mix the cornstarch with 2 tablespoons water and stir until the cornstarch is completely dissolved. Mix in teriyaki sauce and honey until you reach a smooth consistency.
Microwave for 50 to 60 seconds, until the sauce is thick and bubbly (if it’s not thick enough, microwave for an additional minute, stopping and stirring every 20 seconds to check on consistency). Drizzle over finished chicken. Garnish with optional scallions.
Serve over brown rice, veggie rice (such as cauliflower) or quinoa. You can also create yummy wraps using large lettuce leaves or tortillas.
Ingredients of Pineapple Chicken Salad
- 2 cup diced chicken
- spice black pepper as required
- 3/4 cup mayonnaise
- 1 cup crushed pineapple
- salt as required
- 1 cup chopped celery
- 5 gm lettuce leaf
How to make Pineapple Chicken Salad
Step 1 Toss chicken and pineapple with mayonnaise
To make this yummy recipe, take a medium-sized mixing bowl and combine cooked chicken and pineapple. To it, add mayonnaise and toss the contents well so that the chicken and pineapple are evenly coated with mayonnaise.
Step 2 Add the seasoning and garnishments, and enjoy
Season the required amount of black pepper and salt as per your liking. Garnish resplendently with chopped celery and lettuce leaves. Enjoy it fresh or store in the refrigerator.