Chicken and pineapple salad - 10 step by step recipes

Chicken and pineapple salad is always based on two ingredients - tender white chicken meat and juicy fresh or pickled pineapple. And by adding different flavors, we have created 10 delicious and varied photo recipes for you. Flaky, light or hearty salads with the ingredients you like best - choose whichever you like best.

Classic Chicken Pineapple Salad Recipe

In this recipe, we will add only Chinese cabbage to the main ingredients, which will allow the dish to remain light and dietary, but at the same time hearty and healthy. The simplicity of preparation of this dish will allow you to prepare it not only on holidays, but also to diversify the usual everyday menu. Add some pepper if desired. 

Cooking time: 60 minutes

Servings: 2

• 
  We wash the chicken breast, cut off the spit and fat, if any. Instead of breast, you can use thigh fillet, the meat of this part of the chicken is more juicy. Boil fillets in salted water until tender. Leave it to cool, then cut it into small cubes.
• 
  We wash the Chinese cabbage under running water, if necessary, remove the top leaves, if their appearance does not suit us. Finely chop the cabbage and put it in a large dish, in which we will collect the salad.
• 
  Cut the canned pineapple into small cubes no more than a centimeter in size.
• 
  We combine all the ingredients, add a few tablespoons of mayonnaise and mix everything well. The amount of mayonnaise depends on your preference, you can leave it that way, or you can add it all according to the recipe. It is very great if there is an opportunity to make mayonnaise on your own. Such a dressing will be both healthier and tastier than a store one.
• 
  Add salt and pepper if desired. Put a plate with salad in the refrigerator for 30 minutes, so that all the ingredients form a common bouquet of taste.

Our salad is ready! You can put it on a nice plate, garnish with a sprig of parsley and serve! Bon Appetit!

Puff salad with chicken, pineapple, cheese

Try this flaky poultry salad with exotic fruit and cheese. You can serve salad in a common large salad bowl, and we will make it in a special molding ring in portions. There are few ingredients in this recipe, which allows you to taste each separately and at the same time in combination with others, so we will bake the chicken fillet, not boil it, so the meat will be more juicy and aromatic. 

Ingredients:

• Pineapple (canned) - 200 g.
• Chicken fillet - 1 pc.
• Hard boiled egg - 3 pcs.
• Cheese - 150 g.
• Mayonnaise - 100 g.
• Almonds - 30 g.

Cooking process:

1. Chicken fillet can simply be boiled in water if there is no time or desire to mess with it. But, nevertheless, we suggest baking it in the oven in this recipe and believe me - you will use this technique in the future. Poultry meat can be cooked in the evening in advance, and added to the salad the next day, if you let the meat marinate and sweat a little, its taste will only improve. And so, let's get started.
2. Wash fillets, remove spits and streaks. Mix spices, salt and oil until gruel is formed and grease the meat with this mixture. Leave in the refrigerator to marinate for 30 minutes, take it out, wrap it in foil and bake it in the oven for 30 minutes at 190 degrees. The fillet should cool in foil. Then we disassemble the poultry meat into fibers, if necessary, you can halve them with a knife.
3. We take the forming ring. If you do not have it, do not rush to run to the store - you can make it from improvised means, namely 1.5 or 2 liters. cut the bottom of the plastic bottle and, stepping back 10 cm, cut the ring. You can, of course, simply lay the salad in layers, but the difference in design will be significant.
4. Next, grease the bottom of a beautiful serving plate with a drop of mayonnaise, spread the lettuce on top of mayonnaise - this way it will lie firmly on the plate and will not slide on it. Place the ring in the center of the plate and begin to lay the ingredients. First, put the chicken tightly with a spoon and lightly press, pour it thinly with mayonnaise, then pineapple cubes. Chop the egg whites with a knife and place in the ring, again mayonnaise, half of the cheese, grated finely enough and the yolks, crumbled by hand. Pour mayonnaise on top and press firmly, and on top with a hat spread the remaining cheese and carefully remove the ring.
5. We recommend placing the salad in a cool place for 30 minutes to soak it better. Sprinkle the salad with chopped almonds on top.

Enjoy your meal!

Chicken, pineapple, cheese and walnut salad

A light and at the same time hearty salad will appeal to everyone. In this recipe, we will bake fillets in a grill pan. If there is an opportunity to bake on coals, it will be even tastier. The amazing aroma of meat combined with sweet pineapple will make you fall in love with this salad once and for all. 

Ingredients:

• Ham - 100 g.
• Prunes - 100 g.
• Chicken fillet - 300 g.
• Peeled walnuts - 1 handful
• Canned pineapple - ½ can
• Eggs - 2 pcs.
• Bulb onions - 1 pc.
• Fresh cucumber - 50 g
• Cheese - 60 g.

For refueling:

• Lemon juice - 1 tbsp l.
• Sour cream 20-25% fat - 100 g
• Olive oil - 2 tbsp. l.
• Dijon mustard - 1 tbsp l.
• Salt and spices to taste 

Cooking process:

1. Lightly beat off the fillet of pure meat, do it very gently, otherwise the meat can turn into minced meat. Only slightly flatten it to a uniform thickness of 1.5-2 cm. Fry fillets on both sides for 5-7 minutes. Let the fillet cool to room temperature and cut across the fibers into thin oblong pieces. We put it in a dish.
2. Ham mode in thin strips. Boil the eggs, chop into large pieces and send them to the chicken, rinse the fresh cucumber, cut off the tails and cut into thin strips, and then send them to the preparation
3. Peel and finely chop the onion, put it in a separate small dish. We wash the prunes and put them in another dish. Pour boiling water into each dish and leave for a couple of minutes. Then gently squeeze and spread the onion and prunes to the fillet.
4. The kernels can be dried a little in a hot dry frying pan or in the microwave for 2 minutes. Chop them into coarse crumbs with a knife or chop them in a mortar and add to the salad.
5. Prepare the dressing: add mustard, lemon juice, a little oil to the sour cream. Beat the mass and taste it to your liking. Season the salad with sauce and put grated cheese on top.

Let the salad steep a little and soak for 1-2 hours - and it will taste amazing.

Bon Appetit!

Delicious and simple salad with smoked chicken and pineapple

One has only to replace the boiled fillet with smoked chicken, as the dish acquires a special taste and aroma, and in combination with juicy pineapple and fresh tomatoes, the dish turns out to be hearty and rich. Cooking is simple and won't take much of your time. 

Ingredients:

• Smoked ham - 1 pc. (or fillet - ½ pc.)
• Lettuce (iceberg, lettuce, radiccho) - 150 g.
• Canned pineapple - ½ can
• Fresh tomato - 2 pcs. average
• Mayonnaise - 2 tbsp. l.
• Balsamic vinegar - 1 tsp
• Soy sauce - 1 tbsp l.
• Mustard - 1 tsp
• Greens - for decoration

Cooking process:

1. We wash the salad under running water, dry it with a paper towel, disassemble it into leaves and tear it with our hands into pieces of such a size that it is convenient to eat.
2. Mix mayonnaise, mustard, balsamic vinegar and soy sauce in a separate bowl until smooth.
3. First, separate the smoked chicken from the bone, if any, and cut it into small cubes of 2 cm. Cut washed tomatoes and canned pineapples into about the same size. Tomatoes should be fleshy and dense, when cutting, excess liquid from them should not be added to the salad, otherwise the salad will let out a lot of juice and will float in it.
4. Combine all the ingredients in one plate and season 2/3 of the sauce so that it envelops the entire salad. The amount of sauce will depend on how much juice the tomato and pineapple will use.
5. Put the prepared salad in the refrigerator for an hour so that it is properly soaked. We put the salad in a slide in a salad bowl and decorate with herbs for decoration.

How to cook salad with chicken, pineapple, mushrooms, egg?

This dish is perfect for both an everyday menu and a festive table. It is prepared quickly and not troublesome. Looks festive and tastes great. 

Ingredients:

• Peking cabbage - 200 g.
• Canned pineapple - 200 g.
• Fresh champignons - 300 g.
• Boiled chicken fillet - 300 g.
• Vegetable oil - 2 tbsp. l. for roasting
• Eggs - 2 pcs.
• Mayonnaise - 4 tbsp. l.
• Onion - 1 head
• Pomegranate - 1 pc.

Cooking process:

1. Peel the onion and chop it with a knife. We clean the mushrooms, cut them into slices. Heat the pan on the stove, add vegetable oil, put the onion in it, fry until golden, add the mushrooms, mix and bring to readiness, at the end add a little salt and pepper.
2. Grind the pre-boiled chicken into small cubes. We take the pineapple out of the jar and also cut into cubes. Cook eggs hard-boiled and three coarsely on a grater. Cut the Chinese cabbage into medium pieces.
3. We take the dish and put the chicken on it, forming the future shape of the salad, in a circle, oval or square, coat this layer and each subsequent layer with mayonnaise. Next, we spread pineapples, then a layer of cabbage, the next are fried mushrooms and onions, and finally, grated eggs, pre-mixed with 2 tablespoons of mayonnaise. Finish the masterpiece with pomegranate seeds and put any drawing on the formed salad. It can be a mesh, a spiral, a cobweb, or something else.
4. You do not need to lay out the salad in layers, but mix all the ingredients except the eggs. Crumble them on top of the salad and lay out the pomegranate pattern.

Step-by-step recipe for chicken, pineapple, corn salad

We suggest trying another version of a delicious salad with chicken and pineapple. Add juicy corn, cucumber, rice to it - and we get a hearty salad with a side dish in one plate. It turns out to be a rather interesting dish for a festive table or just for a good mood.

Ingredients:

• Long grain rice - 100 g.
• Chicken fillet - 300 g.
• Corn - 200 g.
• Canned pineapple - 250 g.
• Cucumber - 1 pc.
• Mayonnaise - 100 g.
• Sour cream - 100 g.
• Bay leaf, spices (black pepper, cloves)
• Greens
• Olive oil - 1 tbsp. l.

Cooking process:

1. Cook the chicken fillet until tender for about 30 minutes in salted water, to which we add lavrushka, a couple of peppercorns, and cloves. It is important not to overcook it, otherwise the meat will be dry. After - take the meat out of the broth and leave to cool.
2. Boil rice in a ratio of 1 part of rice to 3 - water, cook until the liquid evaporates, at the end of cooking add 1 tbsp. l. olive oil and stir. When the rice has cooled down, transfer it to the salad bowl.
3. Cut the fillet across the grain into large pieces and fold it over the rice. We take the pineapple out of the jar and cut into cubes. We tumble the corn into a colander and wash it a little with running water, wait for the liquid to drain, and add it to the salad along with pineapples. Cut off the tails of the cucumber and cut into cubes.
4. We use a dressing in the form of mayonnaise with sour cream mixed 1: 1. This will add lightness to the dish.Add spices if you wish, but be sure to try it first, because this salad turns out to be quite self-sufficient. If you wish, you can fill it all with mayonnaise or cook it yourself.
5. If desired, the ingredients in the salad can be laid in layers in any order, the main thing is to coat all layers well with mayonnaise.

Enjoy your meal!

Salad with chicken, pineapple, cheese and garlic on the festive table

Sometimes you want a little piquancy and pungency in a salad, and there is absolutely no time to cook. The salad is prepared very quickly, the sweetness of pineapple, the sharpness of garlic and the tenderness of chicken meat combine into one wonderful bouquet of taste. 

Ingredients:

• Chicken fillet - 400 g.
• Cheese "Russian" - 100 g.
• Canned pineapple - 1 can
• Salt to taste 

For refueling:

• Garlic - 2 cloves
• Mayonnaise - 50 g.
• Pineapple juice - 3 tbsp l.
• Olive or coconut oil - 30 ml.
• Curry, white pepper - on the tip of a knife

Cooking process:

1. Boil chicken breast or drumstick fillet until tender. Divide into fibers or cut and place in a bowl.
2. We take out the pineapples from the jar, leave a little marinade from the jar for refueling. If the fruit in the jar has the shape of a cube, we immediately shift it to the chicken, if the rings, we cut it into small pieces.
3. The cheese should be of hard varieties, cut it into small cubes. For dressing, mix mayonnaise with two cloves of chopped garlic, spices, butter and a couple of tablespoons of juice from a can of pineapple. Stir well and add the dressing to the salad bowl.
4. Stir the salad and lay out on bowls for serving portions. You can decorate the salad with any greens.

Fast, tasty and spicy! Bon Appetit!

Ladies Caprice salad with pineapple and chicken

Don't know what to cook for a bachelorette party, "women's gatherings", how to please your beloved woman or just cook for a festive table? This recipe is what you need: an easy and healthy dish that will not affect your figure. To reduce the calorie content, dilute the mayonnaise with sour cream and add prunes. 

Ingredients:

• Chicken fillet - 400 g.
• Hard cheese - 150 g.
• Pitted prunes - 150 g.
• Canned pineapple - 1 can
• Mayonnaise - ½ cup
• Sour cream 20-25% - 100 g.
• Eggs - 3 pcs.

Cooking process:

1. Boil the chicken breast for 30 minutes, let it cool, then cut the fillet into cubes or strips.
2. We wash the prunes in cool water, pour over it with boiling water, soak it in warm water for 10 minutes. Then we drain the water and cut it into small pieces.
3. Cook the eggs for 10 minutes so that they are hard-boiled. Immediately immerse in cold water for a few minutes, clean and cut into cubes.
4. Cheese should be grated finely on a cheese grater.
5. We take out pineapples from the jar. If you have rings, we cut them into cubes, and if initially a product of this shape is in the jar, you can leave it that way or divide it in half.
6. For the sauce, mix sour cream and mayonnaise, this will add lightness to the salad. The salad can be mixed with the dressing, or layered in a ring or shared plate. In the second option, the layers can be laid out in the following sequence: chicken, pineapple, eggs, prunes, cheese, or whatever you want. The main thing is to cover each layer with a thin mesh of the dressing. If there is cheese on top, no mayonnaise sauce is needed on it.
7. Top salad can be garnished with a sprig of herbs or slices of whole prunes. Let the salad sit for half an hour and serve.

Bon Appetit!

Simple and delicious Viking salad with chicken and pineapple

"Viking" is a salad with a "masculine" character. Often men are skeptical about pineapple and fillet salad, calling this salad too tender and feminine. This recipe can be called the most satisfying and high-calorie, which means it gives a lot of energy. This recipe will have to be in place for meeting guests from a long journey. We will cook from drumstick fillets, and the presence of potatoes will make the taste less contrasting and more intense. 

Ingredients:

• Chicken drumstick fillet - 500 g.
• Potatoes (medium) - 3 pcs.
• Canned pineapple - 300 g.
• Pickled champignons - 230 g.
• Hard cheese - 150 g.
• Mayonnaise - 100 g.
• Onions (medium) - 1 pc.
• Salt and black pepper to taste
• Vegetable oil - 50 ml.

Cooking process:

1. We wash the potatoes well, with a brush or sponge, to remove dirt. Place the peel in boiling water in a saucepan. The water should completely cover the potatoes. Cook the potatoes until tender, after which we take them out, cool a little, remove the skin and rub on a coarse grater.
2. Simultaneously with the potatoes, boil the chicken drumstick fillet, having previously removed the skin. The meat of this part is more juicy and satisfying than the breast. If desired, you can add bay leaves and other spices to the water. Cook under a closed lid for 25 minutes, after cooking we take out the meat, let it cool and cut into medium cubes.
3. Peel the onion and finely chop it. In a preheated pan with butter, fry it a little until light golden brown. Put it on a plate to cool. Turn the mushrooms from the jar into a colander, rinse a little under running water, mix, let the liquid drain and cut into small pieces. We will leave a few mushrooms to decorate the salad.
4. Drain the liquid from the pineapple jar and cut into thin plates. And only in the last place we rub the cheese.
5. We will make the salad in layers. To do this, take a bowl of the shape we want to get a salad, cover it with cling film. The first layer is mushrooms, then onions. Spread the layer tightly, pressing with a spoon to the edges. Lubricate with a small, even layer of mayonnaise. Next - cheese, mayonnaise, pineapple, chicken cubes and thoroughly coat with mayonnaise. And cover with potatoes, which we lightly salt, pepper and cover with mayonnaise. We tamp each layer with calm movements with a spoon.
6. It is advisable that the salad is laid out exactly to the top. We take a flat plate, if you wish, you can put a leaf of lettuce on it, having previously attached it to a plate of 0.5 tsp. mayonnaise. Cover the salad bowl with a plate and turn it over with a quick, confident movement. We put it on the table, slowly carefully remove the bowl, and remove the cling film.
7. The salad will keep its even shape, and the layers will harmonize very nicely. Sprinkle the salad with cheese on top, you can first make a thin and rare mesh of mayonnaise. You can decorate the salad with mushrooms, herbs, cranberries or pomegranate seeds. It is advisable to let the salad rest and soak in the refrigerator for a couple of hours before serving.

How to prepare salad "Tenderness" with pineapple and chicken?

An unusual, sophisticated and surprisingly tender dish. A unique serving of salad in half a pineapple will turn your table into an exotic paradise. This recipe is an excellent solution for those who are looking for weight and proper nutrition, as the salad is very light and contains only healthy ingredients. We will add shrimp to tender meat and juicy pineapple and season with an amazing sauce that we will cook ourselves. 

Ingredients:

• Boiled chicken fillet - 400 g.
• Peeled shrimps - 200 g.
• Lettuce - 1 pc.
• Lemon - 1 pc.
• Fresh pineapple - ½ pc. (can be replaced with canned)
• Onion - 1 pc.
• Soy sauce - 2 tsp
• Parsley - 2 branches
• Mint - 2 branches
• Vegetable oil - 2 tbsp. l.
• Granulated sugar - 1 tsp

Cooking process:

1. We wash the chicken breast, remove the skin, cut off the spit and fat, if any. You can use breast or thigh fillets. Cook the fillets in salted water, leave to cool.
2. For the sauce, combine the soy sauce, lemon juice, butter and sugar in a bowl.
3. Boil the shrimps until tender, drain the water and leave to cool.
4. Cut the pineapple in half lengthwise, including not removing the green pineapple tail, but leaving it, since it is part of the dish in which we will serve the salad. We take out the pulp, do not use the core for food. Cut the pulp into small cubes. Peel and chop the onion as finely as possible. We wash the parsley and mint well under running cool water, disassemble it into leaves, chop it slightly and add to the bowl to the sauce.Place small onions there and mix. We disassemble the salad into leaves, rinse it well and either tear it with our hands, or cut it and put it in a salad dish.
5. Divide the cooled chicken fillet into fibers. Add fillet, pineapple cubes, boiled shrimp to a dish with lettuce, add sauce and stir so that all the ingredients are in the sauce.
6. Put the salad in half a pineapple and serve this amazing gourmet dish to the table.

Bon Appetit!

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