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!

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 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.
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!
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.
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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Curried Chicken Pineapple Salad
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
*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.
Charlie
This sounds great!
Light but filling.
Monika
Thank you! Any excuse to eat more griddled pienapple...
petra08
I agree!
Monika
Thanks Angela! I think pineapple is equally fabulous raw and grilled, and it can be combined with so many ingredients:)
Jenny Paulin
ooooh this looks so delicious and perfect for the warmer weather we have been having. what a colourful healhty dish x
Monika
Thank you! I think great colour makes the food taste better:)
Heather
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!
Monika
Thank you! Glad you like it.
Monika
Thank you! The leafy vegetables add freshness and the walnut oil is just so delicious, especially in salads:)
hijackedbytwins
Oh wow Monika this looks amazing! I need to try this one. Thank you for sharing with #CookBlogShare x
Monika
Thanks Kirsty! Glad you like this recipe idea:)
Balvinder
Hmmmm looks delicious hope I am invited!
Monika
Thank you! Glad you like the recipe, it's super simple to make:)
Corina
What a gorgeous salad Monika and just perfect for after Easter! I definitely feel I need to eat healthy recipes like this now x
Monika
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:)
Jacqui Bellefontaine
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.
Monika
Thank you Jacqui! I love any leftovers really and love using them in completely new dishes.