Name: Creamy Chicken Pineapple Salad
Prep time: 9 min
Total time: 9 min
Ingredients: 7.05 ounces rotisserie chicken (white or dark meat, chopped); 7.05 ounces pineapple (fresh or canned, diced); 5 tablespoons Greek yogurt (or Skyr/fromage frais (fromage blanc)); 3 tablespoons mayonnaise (regular or low fat); 1⅓ teaspoons curry powder (any); Fine sea salt and pepper to taste

Jump to Recipe

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!

Creamy chicken pineapple salad in purple bowl with spoon and wrap in background.

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!

Pineapple chicken salad mixture on top of wrap and in purple bowl.

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.

Chicken and pineapple salad ingredients in individual dishes. — Chicken pineapple salad ingredients.

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.

Peeled pineapple quarters on top of cutting board with knife.

2. Assemble ingredients: To a mixing bowl add all the ingredients.

Chopped chicken, pineapple, yogurt and spice in mixing bowl with spoon.

3. Combine: Stir thoroughly and season to taste.

Chicken pineapple salad in mixing bowl with spoon.

4. Chill: Refrigerate for 30 minutes if possible then serve.

Chicken pineapple salad on top of wrap and in purple bowl with spoon.

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.

Side view of creamy pineapple chicken salad in bowl with spoon and wraps to the right.

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!

Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

Creamy Chicken Pineapple Salad

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 pieces coated in a creamy, lightly curried, low fat sauce. Ready in under 10 minutes!

5 from 1 vote

Print Pin Rate

Course: deli filler, Lunch, Salad

Cuisine: gluten free, healthy

Prep Time: 9 minutes

Total Time: 9 minutes

Servings: servings

Calories: 197kcal

Author: Monika Dabrowski

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
▢ 1⅓ 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.

Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!