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!
You might also like sardines on toast Polish style!
This leftover chicken pineapple salad recipe was inspired by coronation chicken, which essentially consists of cooked chicken pieces coated in a creamy curry spiced sauce. Coronation chicken can sometimes include raisins or other dried fruit and in this recipe I paired the chicken meat with pineapple instead.
Why this recipe works
- Chicken meat and pineapple make a delicious flavour combination.
- You can use either white or dark meat or a bit of both.
- This recipe uses a handful of ingredients and comes together in under 10 minutes.
- It's creamy but low in fat as the sauce is a combination of low fat yogurt and mayonnaise.
- You can use either fresh or canned pineapple.
Chicken pineapple salad ingredients
To make the creamy curried sauce I used a combination of low fat yogurt and a little bit of mayonnaise so this recipe is not too calorific. You can use low fat thick natural or Greek yogurt, Skyr or fromage frais (fromage blanc). You can also use reduced fat, rather than regular, mayo. The mayonnaise adds depth of flavour and savouriness so it's important to use it in addition to the yogurt.
Another easy and delicious deli filler made using dinner leftovers you might like is healthy salmon spread.
Step-by-step recipe instructions
1.In a mixing bowl combine all the ingredients.
2. Stir thoroughly and season to taste.
3. Chill for 30 minutes if possible and enjoy! See Recipe Notes for serving suggestions.
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 press gently to remove excess juice so the sauce doesn't become watery.
Expert tips and FAQs
- 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.
- Serving suggestions: In a wrap with or without salad leaves, on toast, in a sandwich or on its own.
- Not suitable for freezing.
You might also like
- Chicken Quinoa Salad with Sriracha Dressing
- Mini Chicken and Asparagus Pot Pies (Healthy)
- Creamy Lemon Chicken Potato Bake (Healthy)
- Butternut Squash Coconut Chicken Curry with Lentils
Check out also this collection of 13 healthy easy one pot chicken recipes as well as 18 vegan salad recipes.
Keep in touch!
Have you made this curried chicken and pineapple salad? How did it turn out for you? Let me know in the comments below, thanks!
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Curried Chicken Pineapple Salad
Ingredients
- 200 g pineapple diced, fresh or canned
- 200 g leftover chicken white or dark meat, chopped
- 5 tbsp low fat Greek or natural yogurt or Skyr/fromage frais (fromage blanc)
- 3 tbsp mayonnaise regular or low fat
- 1.3 tsp curry powder any
- Fine sea salt and pepper to taste
Instructions
- In a mixing bowl combine the chicken, pineapple, yogurt, mayonnaise and curry powder.
- Stir thoroughly and season to taste. Chill for 30 minutes before serving if possible.
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.
- Serving suggestions: In a wrap with or without salad leaves, on toast, in a sandwich or on its own.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
This sounds great!
Light but filling.
I wish I could get watercress here, I really like it.
What a salad! I love the griddled pineapple, and even better with the delicious salad and aduki beans! Wonderful presentation, truly inviting 🙂 happy Fiesta Friday!
Thank you! Any excuse to eat more griddled pienapple...
I agree!
Monika my mouth is watering! It's the thought of the griddled pineapple. I've had that a couple of times before and loved it but I'd completely forgotten about it until I saw your post! Need to pop pineapple on my shopping list!
Angela x
Thanks Angela! I think pineapple is equally fabulous raw and grilled, and it can be combined with so many ingredients:)
ooooh this looks so delicious and perfect for the warmer weather we have been having. what a colourful healhty dish x
Thank you! I think great colour makes the food taste better:)
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!
Thank you! I've also been trying to eat sensibly this week and recipes like this are really handy:)
Looks delicious:) I love the flavors contributed by the arugula, watercress and walnut oil. Beautiful pictures too!
Thank you! The leafy vegetables add freshness and the walnut oil is just so delicious, especially in salads:)
Oh wow Monika this looks amazing! I need to try this one. Thank you for sharing with #CookBlogShare x
Thanks Kirsty! Glad you like this recipe idea:)
Hmmmm looks delicious hope I am invited! What a great idea to serve over grilled pineapple! I love the addition of adzuki beans.
Thank you! Glad you like the recipe, it's super simple to make:)
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.
Thank you for sharing on #CookBlogShare. Good luck guest hosting next week.
Thank you Jacqui! I love any leftovers really and love using them in completely new dishes. Looking forward to guest hosting next week:)
What a gorgeous salad Monika and just perfect for after Easter! I definitely feel I need to eat healthy recipes like this now x
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:)