Chicken Salad with Pineapple

Chicken Salad with Pineapple is a delicious, Hawaiian-inspired twist of the classic version! Serve on lettuce cups, buttery croissants, or enjoy on its own for a light and easy meal.

If you want something heartier to fuel your day, my Ground Beef and Cabbage takes less than 20 minutes and is loaded with protein and vegetables. For something a little more indulgent, nothing can beat this Bacon Philly Cheesesteak Sloppy Joes. Need something that will feed a crowd? 30-minute Chili is just the thing!

Chicken Salad

Chicken Salad with Pineapple is one of my favorite meals when I want something light, tasty, and most of all, fast. There are basically two steps to this recipe: combine and chill. Done! I also use some convenient hacks. One, I buy rotisserie chicken instead of cooking the meat from scratch. I also use fruit chunks in can, because I don’t have to chop it and I’m always sure it’s perfectly sweet.

The result is a dish that tastes homemade, but takes almost no effort! The tropical pineapple goes so well with the light chicken and the creamy dressing. You’ve got a lot of textures in there, from the crunchy nuts and celery to the juicy grapes. It’s so good served on top of fresh lettuce or as a sandwich filling. Also fantastic for potlucks and picnics!

Chicken Salad with Pineapple Ingredients:

For the salad:

• Pulled chicken – for ease and flavor, I use rotisserie chicken for this dish
• Celery – adds a lovely bite to the dish, and of course, more greens and nutrients
• Grapes – my go-to are juicy reds, but you can certainly use any kind you like
• Almonds – the nutty crunch adds a delicious contrast to this creamy dish
• Green onions – for beautiful pops of color and a very light onion flavor
• Pineapple – I prefer to use the sweet chunks in can, drained

For the dressing:

• Cream cheese – cheesy, creamy, and with a light tang
• Mayonnaise – for richness and to help loosen up the cream cheese
• Seasonings – Worcestershire sauce, a little garlic powder, and freshly ground pepper and salt

How to make Chicken Salad with Pineapple?

This is seriously one of the easiest recipes ever! Follow these steps:

1. Combine. Mix all the ingredients in a bowl.
2. Make the dressing. Thoroughly whisk all the dressing ingredients in another bowl.
3. Toss. Combine with the dressing, taking care to coat all the ingredients well.
4. Chill. Let chill for a few hours or overnight.
5. Enjoy. Serve cold over lettuce or as filling for any bread of your choice.

Recipe variations and substitutions:

• Grill it: if you’ve got a bit more time, grill your pineapple and chicken for a whole new level of flavor.
• Use turkey: don’t want to use chicken? Deli turkey is another light and delicious substitution.
• Add nuts: aside from almonds, you can also use cashews, macadamias, walnuts, and other nuts. You can also try toasting them first!
• Make it healthier: swap out the mayo and cheese for thick, plain Greek yogurt.
• Add more vegetables: other great additions are carrots, raw broccoli, peas, and other crunchy veggies.

Can I use fresh pineapple instead?

If you’re lucky enough to have some fresh pineapple, go for it! Just take out the core, then chop into chunks.

What to serve with chicken salad and pineapple?

The classic way to serve it is as croissant filling or scooped on top of fresh lettuce. Also great on rolls, sandwich loaf slices, and on crackers or toasted bagels.

For a refreshing combo, I recommend trying it along with Cucumber Sandwiches, too. Don’t forget the Detox Beet Juice for a super healthy meal!

More easy salad recipes:

• Deli Style Shrimp Salad
• Mandarin Orange Salad
• Avocado Corn Salad
• Beet Salad with Goat Cheese
• Cranberry Apple Salad

How to store leftovers?

This dish is perfect for making ahead, since it’s best served chilled. I actually recommend chilling it overnight to allow the flavors to meld.

To store, keep it in an airtight, sealed container to avoid condensation from making it too watery. Keep for around 2 to 3 days in the refrigerator.

I don’t recommend freezing this dish, because it will affect the texture. It’s best consumed asap or within a few days.

Recipe tips:

• You can use boiled chicken breasts if you want an even lighter option, or if you don’t want to use rotisserie.
• Make sure to drain the fruit properly to prevent watering down the dressing.

5 from 4 votes

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Chicken Salad with Pineapple

Prep Time

30 mins

Total Time

30 mins

 

Chicken Salad with Pineapple is a delicious, Hawaiian-inspired twist of the classic version! Serve on lettuce cups, buttery croissants, or enjoy on its own for a light and easy meal.

Course: Main Course, Salad

Cuisine: American

Keyword: Chicken Salad with Pineapple

Servings: 4 servings

Calories: 801 kcal

Author: Marionela Tiron

Ingredients

• 4 cups shredded rotisserie chicken
• 1 cup celery diced
• 2 cups red grapes halved
• 1 cup almonds chopped
• 20 ounces can pineapple chunks well drained
• 3 tablespoons green onions chopped

Dressing:

• 1 cup cream cheese
• 1 cup mayonnaise
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon of pepper

Instructions

1. In a bowl, combine all the salad ingredients.
2. In another bowl, add the dressing ingredients and stir to combine.
3. Add the dressing and toss until the ingredients are fully coated.
4. Taste for seasoning.
5. Serve or chill in the refrigerator for a few hours before serving for a refreshing taste.

Nutrition Facts

Chicken Salad with Pineapple

Amount Per Serving

Calories 801 Calories from Fat 720

% Daily Value*

Fat 80g123%

Saturated Fat 23g144%

Cholesterol 171mg57%

Sodium 995mg43%

Potassium 723mg21%

Carbohydrates 46g15%

Fiber 3g13%

Sugar 39g43%

Protein 27g54%

Vitamin A 1191IU24%

Vitamin C 19mg23%

Calcium 130mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.