This Chicken Salad With Pineapple is a refreshing twist on the classic chicken salad. It’s creamy, tangy, and slightly sweet with juicy chunks of pineapple that brighten every bite. Whether I serve it chilled on a warm day or tucked into a sandwich, this salad never disappoints.
Why You’ll Love This Recipe
I love how simple yet flavorful this salad is. The combination of tender chicken, sweet pineapple, and crunchy veggies creates a perfect balance. It’s also incredibly versatile—I can serve it on lettuce wraps, sandwiches, or eat it straight from the bowl. Plus, it’s a great make-ahead option for meal prep or gatherings.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken breast, shredded or chopped
1 cup canned pineapple chunks, drained
1/2 cup celery, finely chopped
1/3 cup red onion, finely chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Salt and black pepper, to taste
Optional: 1/4 cup chopped walnuts or sliced almonds for crunch
Optional: Lettuce leaves or bread for serving
directions
In a large bowl, I combine the cooked chicken, pineapple chunks, celery, and red onion.
In a smaller bowl, I whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
I pour the dressing over the chicken mixture and gently stir until everything is well coated.
If I’m using nuts, I fold them in at this stage for added texture.
I chill the salad in the fridge for at least 30 minutes before serving to let the flavors meld.
I serve it cold on a bed of lettuce, in a sandwich, or as a side.
Servings and timing
This recipe makes about 4 servings. It takes around 15 minutes to prepare (if the chicken is pre-cooked), plus 30 minutes of chilling time.
Variations
I sometimes swap pineapple for mango for a tropical twist.
For a lighter version, I use Greek yogurt instead of mayonnaise.
Adding raisins or dried cranberries gives it a sweet and chewy contrast.
To make it heartier, I add cooked pasta and turn it into a chicken pasta salad.
A dash of curry powder in the dressing gives it a flavorful kick.
storage/reheating
I store leftover chicken salad in an airtight container in the fridge for up to 3 days. Since it’s meant to be eaten cold, I don’t reheat it. If any liquid separates during storage, I just give it a quick stir before serving again.
FAQs
Can I use fresh pineapple instead of canned?
Yes, I often use fresh pineapple for a more natural sweetness and firmer texture. Just make sure to cut it into small, bite-sized chunks.
What type of chicken works best?
I prefer using boneless, skinless chicken breasts, either boiled or roasted. Rotisserie chicken also works well for convenience.
Can I make this ahead of time?
Absolutely. I usually make it the day before and store it in the fridge. The flavors become even better after sitting for a few hours.
Is this recipe gluten-free?
Yes, the chicken salad itself is gluten-free. Just make sure any bread or wrap I serve it with is gluten-free too.
Can I freeze chicken salad with pineapple?
I don’t recommend freezing it, as mayonnaise-based dressings tend to separate and become watery after thawing.
Conclusion
Chicken Salad With Pineapple is a delicious and easy recipe that I love to make all year round. It’s perfect for quick lunches, picnics, or as a fresh side dish. With minimal prep and loads of flavor, it’s one of my go-to dishes when I want something satisfying and light.
This Chicken Salad With Pineapple is a creamy, tangy, and slightly sweet dish featuring tender chicken, juicy pineapple, crunchy celery, and red onion, all tossed in a flavorful dressing. Perfect for sandwiches, lettuce wraps, or as a light main dish.
Ingredients
2 cups cooked chicken breast, shredded or chopped
1 cup canned pineapple chunks, drained
1/2 cup celery, finely chopped
1/3 cup red onion, finely chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Salt and black pepper, to taste
Optional: 1/4 cup chopped walnuts or sliced almonds
Optional: Lettuce leaves or bread for serving
Instructions
In a large bowl, combine the cooked chicken, pineapple chunks, celery, and red onion.
In a smaller bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
Pour the dressing over the chicken mixture and gently stir until everything is well coated.
If using nuts, fold them in at this stage for added texture.
Chill the salad in the fridge for at least 30 minutes before serving to let the flavors meld.
Serve cold on a bed of lettuce, in a sandwich, or as a side.
Notes
Use fresh pineapple instead of canned for a natural sweetness.
Greek yogurt can replace mayonnaise for a lighter version.
Add raisins or dried cranberries for extra sweetness.
