Name: Curried Chicken Pineapple Salad
Prep time: 9 min
Total time: 9 min
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

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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.

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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