This 5-ingredient Chicken Pineapple Salad is an easy way of turning leftover chicken into something delicious. This simple deli filler consists of chicken and pineapple coated in a creamy, lightly curried, low fat sauce. Ready in under 10 minutes!

This Chicken Pineapple Salad is a delicious combination of sweet, tangy and warming flavours. Chicken and pineapple are often paired together for their contrasting qualities. Add a little creaminess and a touch of spice and the result will surpass your expectations.
This is by far one of the most delicious ways of enjoying chicken leftovers!
Chicken pineapple salad ingredients and substitutions
- Chicken: use either white or dark meat or a bit of both. This recipe also works with leftover turkey.
- Pineapple: use either fresh or canned (more on that below).
- Yogurt: adds creaminess without too many calories.
- Mayonnaise: adds depth of flavour.
- Curry powder: use your favourite.
Is is better to use fresh or canned pineapple
This is entirely up to you. I tend to use fresh pineapple but canned is absolutely fine too. If using fresh ensure it's ripe and sweet. With canned pineapple it is important to drain it well and even place in a strainer for a few minutes to remove excess juice so the sauce doesn't become watery.
Step-by-step recipe instructions
1.Prepare pineapple: If using canned drain and place in a strainer for several minutes to remove excess moisture.
If using fresh cut both ends of the pineapple and stand it on one end. Remove the skin by slicing downwards. Cut the pineapple from the top in half (you will only need to use ¼ or ½ of the pineapple, depending on its size). Cut one half lengthwise into 2 parts, place on their sides on top of a cutting board and cut off the tough core. Then chop the pineapple into small pieces.
2. Assemble ingredients: To a mixing bowl add all the ingredients.
3. Combine: Stir thoroughly and season to taste.
4. Chill: Refrigerate for 30 minutes if possible then serve.
Serving suggestions
This creamy chicken salad with pineapple is extremely adaptable and can be served in a variety of ways, including:
- with lettuce leaves as a snack/appetizer or light meal (as in this salmon lettuce wraps recipe),
- in a sandwich or on toast,
- in a tortilla, pita bread.
- on its own.
Variations
Add chopped green onions and/or cilantro/fresh coriander for freshness and colour.
Stir in cubed avocado or chopped spinach.
Combine with a few tablespoons of couscous, quinoa or lentils and turn it into a salad meal.
Serve this chicken and pineapple salad with toasted coconut flakes or chopped almonds for crunch.
Top tips
- Use either white or dark meat or a bit of both.
- Use your favourite curry powder and adjust the amount to your taste.
- Use either fresh or canned pineapple (drain it well).
- Chill for 30 minutes before serving if possible.
- Best served on the day.
- Not suitable for freezing.
Can I make it ahead
Yes, but it's best to eat it the day it was made. This is because after a while the pineapple may start releasing moisture, which can affect the consistency of the sauce. Which is why this salad with chicken and pineapple should not be kept in the fridge longer than a day.
Other healthy creamy salads to try next
Check out also these other delicious salad recipes.
Keep in touch!
Have you made this pineapple chicken salad? How did it turn out for you? Let me know in the comments below, thanks!
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Creamy Chicken Pineapple Salad
Ingredients
- 7.05 ounces (200 g) rotisserie chicken white or dark meat, chopped
- 7.05 ounces (200 g) pineapple fresh or canned, diced
- 5 tablespoons Greek yogurt or Skyr/fromage frais (fromage blanc)
- 3 tablespoons mayonnaise regular or low fat
- 1â…“ teaspoons curry powder any
- Fine sea salt and pepper to taste
Instructions
- Prepare pineapple: If using canned drain and place in a strainer for several minutes to remove excess moisture. If using fresh cut both ends of the pineapple and stand it on one end. Remove the skin by slicing downwards. Cut the pineapple from the top in half (you will only need to use ¼ or ½ of the pineapple, depending on its size). Cut one half lengthwise into 2 parts, place on their sides on top of a cutting board and cut off the tough core. Then chop the pineapple into small pieces.
- Assemble ingredients: In a mixing bowl combine the chicken, pineapple, yogurt, mayonnaise and curry powder.
- Combine: Stir thoroughly and season to taste. Chill for 30 minutes before serving if possible. See Notes below for serving suggestions.
Notes
- Use either white or dark meat or a bit of both.
- Use your favourite curry powder and adjust the amount to your liking.
- Use either fresh or canned pineapple (drain it well).
- Chill for 30 minutes before serving if possible.
- Best served on the day. After a while the pineapple may start releasing moisture, which can affect the consistency of the sauce so this salad should not be kept in the fridge longer than a day.
- Serve this chicken pineapple salad in a tortilla wrap, in lettuce wraps, on toast, in a sandwich, with pita or on its own.
- Optional extras: Spice it up with chilli peppers or a drizzle of sriracha sauce, garnish with freshly chopped cilantro, green onions or add another ingredient, such as avocado or finely chopped spinach.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Charlie
This sounds great!
Light but filling.
Monika
Thank you! Any excuse to eat more griddled pienapple...
petra08
I agree!
Monika
Thanks Angela! I think pineapple is equally fabulous raw and grilled, and it can be combined with so many ingredients:)
Jenny Paulin
ooooh this looks so delicious and perfect for the warmer weather we have been having. what a colourful healhty dish x
Monika
Thank you! I think great colour makes the food taste better:)
Heather
This salad sounds so good, and fresh! I've definitely been going over the top a bit recently, so this is the perfect recipe to get back on track! Thanks for sharing!
Monika
Thank you! Glad you like it.
Monika
Thank you! The leafy vegetables add freshness and the walnut oil is just so delicious, especially in salads:)
hijackedbytwins
Oh wow Monika this looks amazing! I need to try this one. Thank you for sharing with #CookBlogShare x
Monika
Thanks Kirsty! Glad you like this recipe idea:)
Balvinder
Hmmmm looks delicious hope I am invited!
Monika
Thank you! Glad you like the recipe, it's super simple to make:)
Corina
What a gorgeous salad Monika and just perfect for after Easter! I definitely feel I need to eat healthy recipes like this now x
Monika
Thanks! I feel the same, and for me the best way to do that is to post healthy recipes on my blog, that way I have no other choice:)
Jacqui Bellefontaine
Oh my these sound yummy and not something I would have thought of. Often roast a chicken at weekend as it great to use left over for a meal the next day, so I shall definately be making these sometime soon.
Monika
Thank you Jacqui! I love any leftovers really and love using them in completely new dishes.