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    Home » Recipes » Chicken

    Curried Chicken Pineapple Salad

    April 13, 2020 By Monika Last Updated February 3, 2022 17 Comments

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

    Chicken pineapple salad ingredients and substitutions

    This 5-ingredient curried chicken salad consists of leftover chicken, pineapple, curry powder, yogurt and mayonnaise.

    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. 

    Top tip

    The mayonnaise adds depth of flavour and savouriness so it's important to use it in addition to the yogurt.

    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 press gently to remove excess juice so the sauce doesn't become watery. 

    Chicken and pineapple salad ingredients in individual dishes.

    Step-by-step recipe instructions

    1.In a mixing bowl combine all the ingredients.

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

    2. Stir thoroughly and season to taste.

    Chicken pineapple salad in mixing bowl with spoon.

    3. Chill for 30 minutes if possible and enjoy! 

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

    Serving suggestions

    Serve this creamy chicken pineapple salad in a wrap with or without salad leaves, on toast, in a sandwich, with pita or garlic bread or simply on its own.

    Optional extras

    This curried chicken salad is delicious as it is but you could serve it slightly differently every time.  Spice it up with chilli peppers or a drizzle of sriracha sauce, garnish with freshly chopped cilantro or chives or add another ingredient, such as avocado or finely chopped baby spinach.

    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 this curried chicken salad ahead

    Yes, but you should use 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 so this salad 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.

    You might also like

    • Grilled Chicken Pineapple Salsa Tacos
    • Chicken Quinoa Salad with Sriracha Dressing
    • Easy Healthy Curried Chicken and Rice
    • Butternut Squash Coconut Chicken Curry with Lentils

    Check out also this collection of healthy easy chicken 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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    Creamy chicken pineapple salad in purple bowl with spoon and wrap in background.

    Curried 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
    Prep Time: 9 minutes
    Total Time: 9 minutes
    Servings: 4 people
    Calories: 197kcal
    Author: Monika Dabrowski

    Ingredients

    • 200 g (7.05 oz) pineapple diced, fresh or canned
    • 200 g (7.05 oz) leftover chicken white or dark meat, chopped
    • 5 tbsp Greek or natural yogurt or Skyr/fromage frais (fromage blanc)
    • 3 tbsp mayonnaise regular or low fat
    • 1⅓ 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. 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 wrap with or without salad leaves, on toast, in a sandwich, with pita or garlic bread or on its own.
    • Optional extras: Spice it up with chilli peppers or a drizzle of sriracha sauce, garnish with freshly chopped cilantro or chives or add another ingredient, such as avocado or finely chopped baby spinach.
    • Not suitable for freezing.

    Nutrition

    Serving: 1serving | Calories: 197kcal | Carbohydrates: 9g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 122mg | Potassium: 238mg | Fiber: 1g | Sugar: 7g | Vitamin A: 62IU | Vitamin C: 24mg | Calcium: 61mg | Iron: 1mg

    *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!
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    Reader Interactions

    Comments

    1. Charlie

      April 28, 2017 at 3:23 pm

      This sounds great!
      Light but filling.

      Reply
    2. Monika

      April 24, 2017 at 9:25 pm

      Thank you! Any excuse to eat more griddled pienapple...

      Reply
      • petra08

        April 24, 2017 at 10:14 pm

        I agree!

        Reply
    3. Monika

      April 20, 2017 at 2:50 pm

      Thanks Angela! I think pineapple is equally fabulous raw and grilled, and it can be combined with so many ingredients:)

      Reply
    4. Jenny Paulin

      April 19, 2017 at 9:14 pm

      ooooh this looks so delicious and perfect for the warmer weather we have been having. what a colourful healhty dish x

      Reply
      • Monika

        April 19, 2017 at 9:36 pm

        Thank you! I think great colour makes the food taste better:)

        Reply
    5. Heather

      April 19, 2017 at 3:07 pm

      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!

      Reply
      • Monika

        April 19, 2017 at 4:51 pm

        Thank you! Glad you like it.

        Reply
    6. Monika

      April 19, 2017 at 1:31 pm

      Thank you! The leafy vegetables add freshness and the walnut oil is just so delicious, especially in salads:)

      Reply
    7. hijackedbytwins

      April 19, 2017 at 7:51 am

      Oh wow Monika this looks amazing! I need to try this one. Thank you for sharing with #CookBlogShare x

      Reply
      • Monika

        April 19, 2017 at 8:17 am

        Thanks Kirsty! Glad you like this recipe idea:)

        Reply
    8. Balvinder

      April 18, 2017 at 2:21 pm

      Hmmmm looks delicious hope I am invited!

      Reply
      • Monika

        April 18, 2017 at 3:04 pm

        Thank you! Glad you like the recipe, it's super simple to make:)

        Reply
    9. Corina

      April 18, 2017 at 7:52 am

      What a gorgeous salad Monika and just perfect for after Easter! I definitely feel I need to eat healthy recipes like this now x

      Reply
      • Monika

        April 18, 2017 at 8:12 am

        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:)

        Reply
    10. Jacqui Bellefontaine

      April 18, 2017 at 7:54 am

      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.

      Reply
      • Monika

        April 18, 2017 at 8:15 am

        Thank you Jacqui! I love any leftovers really and love using them in completely new dishes.

        Reply

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