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    Home » Recipes » Chicken

    Creamy Chicken Pineapple Salad

    April 13, 2020 By Monika Last Updated September 25, 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 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

    • Creamy Turkey Avocado Salad
    • Creamy Curried Roasted Cauliflower Salad
    • Salmon Salad Sandwich (No Mayo)

    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 in purple bowl with spoon and wrap in background.

    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: 4 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
    • 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

    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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    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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