Chicken and pineapple salad

Salad with chicken and pineapples is a simple and very tasty dish for both a holiday table and a regular lunch. The basis of a salad with chicken and pineapple always contains two ingredients - tender white chicken meat and juicy pineapple. And adding different flavors, we have created 10 delicious varied recipes with photos for you. Layered, light or hearty salads with the ingredients you like best - choose any according to your taste.

Chicken and pineapple salad - classic 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 satisfying and healthy. The simplicity of preparing this dish will allow you to prepare it not only on holidays, but also to diversify your usual everyday menu. If desired, you can add a little pepper. 

1. 
   Chicken and pineapple salad is quick and easy to prepare. Wash the chicken breast, remove the skin and bones. Instead of breast, you can use thigh fillet; the meat of this part of the chicken is more juicy. You can also use smoked chicken, then the taste will be rich and bright. Boil the fillet in salted water until tender. Leave it to cool, then cut it into small cubes.
2. 
   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 place it in a large dish in which we will collect the salad. Cut fresh cucumber into longitudinal slices.
3. 
   Cut the canned pineapple into small cubes no larger than a centimeter.
4. 
   Combine all the ingredients, add a few tablespoons of mayonnaise and mix everything well. The amount of mayonnaise depends on your preferences, you can leave it as is, or you can add all of it according to the recipe. It’s great if you can make mayonnaise yourself. This dressing will be both healthier and tastier than store-bought.
5. 
   You can add salt and pepper if desired. Place the plate with the salad in the refrigerator for 30 minutes so that all the ingredients form an overall bouquet of taste.

Our salad is ready! You can transfer it to a beautiful plate, garnish with a sprig of parsley and serve! Bon appetit!

Layered salad with chicken, pineapple and cheese

Try this layered salad with poultry, exotic fruit and cheese. You can serve the salad in a large common 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 one separately and at the same time in combination with others, so we will bake the chicken fillet rather than boil it, so the meat will be more juicy and flavorful. 

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, in this recipe, we still suggest baking it in the oven and believe me, you will use this technique in the future. Poultry can be cooked the night before and added to the salad the next day; if you let the meat marinate a little and simmer, its taste will only improve. So let's get started.

2. Wash the fillet, remove spitting and veins. Mix the spices, salt and oil until a paste forms and brush the meat with this mixture. Let it marinate in the refrigerator for 30 minutes, take it out, wrap it in foil and bake in the oven for 30 minutes at 190 degrees. Let the fillet cool in foil. After that, we disassemble the poultry meat into fibers; if necessary, you can halve them with a knife.

3. Take the molding ring. If you don’t have it, don’t rush to run to the store - you can make it from available materials, namely 1.5 or 2 liters. cut the bottom of a plastic bottle and, retreating 10 cm, cut out a 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, lay out the lettuce leaf on the mayonnaise - this way it will lie firmly on the plate and will not slide on it.We place a ring in the center of the plate and begin to place the ingredients. First, place the chicken tightly with a spoon and press lightly, pour mayonnaise thinly, then pineapple cubes. Chop the egg whites with a knife and place in a ring, again mayonnaise, half the cheese, grated quite finely, and the yolks, crumbled by hand. Pour mayonnaise on top and press tightly, then place the remaining cheese on top and carefully remove the ring.

5. We recommend putting the salad in a cool place for 30 minutes to soak in better. Sprinkle chopped almonds on top of the salad.

Enjoy your meal!

Salad with chicken, pineapple, cheese and walnuts

This light and at the same time satisfying salad will please everyone. In this recipe we bake the fillet in a grill pan. If you can bake it over coals, it will turn out 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.
• 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 the clean fillet meat, do it very gently, otherwise the meat can turn into minced meat. Just flatten it slightly to a uniform thickness of 1.5-2 cm. Fry the fillet on both sides for 5-7 minutes. Let the fillet cool to room temperature and cut across the grain into thin oblong pieces. Place in a dish.

2. Cut the ham into thin strips.Boil the eggs, chop into large pieces and send to the chicken. Wash the fresh cucumber, cut off the tails and cut into thin strips, then send to the preparation.

3. Peel the onion and finely chop it, put it in a separate small dish. Wash the prunes and place in another dish. Pour boiling water into each dish and leave for a couple of minutes. Then gently squeeze and add the onion and prunes to the fillet.

4. The nut kernels can be slightly dried in a hot dry frying pan or in the microwave for 2 minutes. Chop them with a knife into large crumbs or grind them in a mortar and add to the salad.

5. Prepare the dressing: add mustard, lemon juice, and a little butter to the sour cream. Beat the mixture and taste to your taste.

6. Cut the pineapple into small pieces and add to the salad, then season the salad with sauce and spread grated cheese on top. Let the salad sit a little and soak for 1-2 hours - and it will taste amazing.

Bon appetit!

Delicious salad with smoked chicken and pineapples

Once you replace the boiled fillet with smoked chicken, the dish acquires a special taste and aroma, and in combination with juicy pineapple and fresh tomatoes, the dish turns out to be satisfying and rich. The preparation is simple and will not take you much time. 

Ingredients:

• Smoked ham – 1 pc. (or fillet – ½ piece)
• Lettuce leaves (iceberg, lettuce, radiccio) – 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. Wash the salad under running water, dry it with a paper towel, separate it into leaves and tear it with your hands into pieces of a size that 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 2 cm cubes. We cut the washed tomatoes and canned pineapples into approximately 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 release a lot of juice and will float in it.

4. Combine all the ingredients in one plate and season with 2/3 of the sauce so that it covers the entire salad. The amount of sauce will depend on how much juice the tomato and pineapple release.

5. It is good to put the prepared salad in the refrigerator for an hour so that it is properly soaked. Place the salad in a heap in a salad bowl and garnish with herbs for decoration.

How to prepare a salad with chicken, pineapples, mushrooms, eggs?

This dish is perfect for both the everyday menu and the holiday table. It is prepared quickly and not troublesome. Looks festive and tastes excellent. 

Ingredients:

• Beijing cabbage – 200 g.
• Canned pineapple – 200 g.
• Fresh champignons – 300 g.
• Boiled chicken fillet – 300 g.
• Vegetable oil – 2 tbsp. l. for frying
• 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 and cut them into slices. Heat the frying pan on the stove, add vegetable oil, place the onion in it, fry until golden, add the champignons, stir and cook until done, at the end add a little salt and pepper.

2. Grind the pre-boiled chicken into small cubes. Take the pineapple out of the jar and cut it into cubes.Boil the eggs hard and grate them coarsely. Cut the Chinese cabbage into medium pieces.

3. Take a dish and place the chicken on it, forming the future shape of the salad, in a circle, oval or square, coat this layer and each subsequent one with mayonnaise. Next, lay out the pineapples, then a layer of cabbage, followed by fried mushrooms and onions, and finally, grated eggs, pre-mixed with 2 tablespoons of mayonnaise. We complete the masterpiece with pomegranate seeds and place any design on the formed salad. It could be a mesh, a spiral, a cobweb or something else.

4. You don’t have to lay out the salad in layers, but mix all the ingredients except the eggs. Crumble them onto the salad on top and arrange the pomegranate pattern.

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

We invite you to try another version of a delicious salad with chicken and pineapple. Add juicy corn, cucumber, and rice to it and you’ll get a hearty salad with a side dish in one plate. It turns out to be quite an interesting dish for a holiday 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)
• Greenery
• 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 bay leaf, a couple of peppercorns, and cloves. It is important not to overcook it, otherwise the meat will turn out dry. Afterwards, remove the meat from the broth and leave to cool.

2. Boil the rice in the proportion of 1 part rice to 3 parts water, cook until the liquid evaporates, at the end of cooking add 1 tbsp. l. olive oil and mix.When the rice has cooled, transfer it to a salad bowl.

3. Cut the fillet across the grain into large pieces and add it to the rice. Take the pineapple out of the jar and cut it into cubes. We tip the corn into a colander and rinse it a little with running water, wait until the liquid drains, and add it to the salad along with the pineapples. Cut off the stems of the cucumber and cut into cubes.

4. We use dressing in the form of mayonnaise with sour cream mixed 1:1. This will add lightness to the dish. If desired, add spices, but be sure to try it first, because this salad turns out to be quite self-sufficient. If desired, you can fill it completely with mayonnaise or prepare it yourself.

5. If desired, the ingredients in the salad can be layered in any order, the main thing is to coat all layers well with mayonnaise.

Enjoy your meal!

Quick salad with chicken, pineapples, cheese and garlic

Sometimes you want a little piquancy and spiciness in your salad, but you don’t have time to cook. The salad is prepared very quickly, the sweetness of pineapple, the pungency of garlic and the tenderness of chicken meat are combined 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 cooked. Divide into fibers or chop and place in a bowl.

2. Take the pineapples out of the jar, leave a little of the marinade from the jar for dressing. If the fruit in the jar has a cube shape, immediately transfer it to the chicken; if it has rings, cut it into small pieces.

3. The cheese should be hard, cut it into small cubes.For the dressing, mix mayonnaise with two cloves of chopped garlic, spices, oil and three tablespoons of juice from a can of pineapple. Mix well and add the dressing to the bowl with the salad.

4. Mix the salad and place in bowls for serving. You can decorate the salad with any greens.

Fast, tasty and spicy! Bon appetit!

Salad “Lady's whim” with pineapple and chicken

Don’t know what to cook for a bachelorette party, “women’s get-togethers,” how to please the woman you love, or just what to cook for the holiday table? This recipe is what you need: an easy and healthy dish that won’t affect your figure. To reduce 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 and let it cool, then cut the fillet into cubes or strips.

2. Wash the prunes in cool water, pour boiling water over them, and soak in warm water for 10 minutes. Then drain the water and cut it into small pieces.

3. Boil the eggs for 10 minutes until they are hard-boiled. Immediately immerse in cold water for a few minutes, peel and cut into cubes.

4. The cheese should be grated finely on a cheese grater.

5. Take pineapples out of the jar. If you have rings, cut them into cubes, and if the product was originally in the jar of this shape, you can leave it like that or divide it in half.

6. For the sauce, mix sour cream and mayonnaise, this will give the salad lightness. The salad can be tossed with dressing or layered in a ring or shared plate.With the second option, the layers can be laid out in the following sequence: chicken, pineapple, eggs, prunes, cheese, or as you wish. The main thing is to cover each layer with a thin mesh of dressing. If there is cheese on top, there is no need for mayonnaise sauce.

7. The top of the salad can be decorated with a sprig of herbs or pieces of whole prunes. Let the salad sit for half an hour to soak and you can serve.

Bon appetit!

Viking salad with chicken and pineapples

“Viking” is a salad with a “masculine” character. Often men are skeptical about pineapple and fillet salad, calling this salad too delicate and feminine. This recipe can be called the most satisfying and high-calorie, and therefore gives a lot of energy. This recipe will also come in handy for meeting guests from a long journey. We will cook from drumstick fillet, and the presence of potatoes will make the taste less contrasting and more rich. 

Ingredients:

• Chicken drumstick fillet – 500 g.
• Potatoes (medium) – 3 pcs.
• Canned pineapple – 300 g.
• Marinated 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. Wash the potatoes well, using a brush or sponge, to remove dirt. Place in a saucepan to cook in the skins in boiling water. The water should completely cover the potatoes. Boil the potatoes until tender, then take them out, cool them a little, remove the skins and grate them on a coarse grater.

2. At the same time as the potatoes, boil the chicken drumstick fillet, after removing the skin. The meat of this part is more juicy and satisfying than the breast. If desired, you can add bay leaf and other spices to the water.Cook under a closed lid for 25 minutes, once ready, remove the meat, let it cool and cut into medium cubes.

3. Peel the onion and chop finely. In a heated frying pan with oil, fry it a little until light golden brown. Place on a plate to cool. Place the mushrooms from the jar in a colander, rinse a little under running water, mix, let the liquid drain and cut into small pieces. Leave a few mushrooms to decorate the salad.

4. Drain the liquid from the jar of pineapples and cut into thin slices. And only lastly, grate the cheese.

5. We will make the salad in layers. To do this, take a bowl of the shape you want to get the salad in and cover it with cling film. The first layer is mushrooms, then onions. Spread the layer tightly, pressing it to the edges with a spoon. Lubricate with a small even layer of mayonnaise. Next - cheese, mayonnaise, pineapple, chicken cubes and coat thoroughly with mayonnaise. And cover with potatoes, which we lightly salt, pepper and cover with mayonnaise. We compact each layer with calm movements with a spoon.

6. It is advisable that the salad be laid out exactly to the top. We take a flat plate, if desired, you can put a leaf of lettuce on it, having previously attached it to the plate with 0.5 tsp. mayonnaise. Cover the bowl with the salad 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 retain its even shape, and the layers will harmonize very beautifully. Sprinkle cheese on top of the salad; you can first make a thin and sparse 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 “Tenderness” salad with pineapple and chicken?

An unusual, refined and surprisingly tender dish. The unique presentation of the salad in half a pineapple will turn your table into an exotic paradise. This recipe is an excellent solution for those who are watching their figure and proper nutrition, as the salad is very light and contains only healthy ingredients. To the tender meat and juicy pineapple we will add shrimp and season it with an amazing sauce that we will prepare ourselves. 

Ingredients:

• Boiled chicken fillet – 400 g.
• Peeled shrimp – 200 g.
• Lettuce – 1 pc.
• Lemon – 1 pc.
• Fresh pineapple – ½ piece. (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. Wash the chicken breast and remove the skin. You can use breast or thigh fillet. Cook the fillet in salted water and leave to cool.

2. For the sauce, mix soy sauce, lemon juice, butter and sugar in a bowl.

3. Boil the shrimp until tender, drain the water and leave until cool.

4. Cut the pineapple in half lengthwise, including the green tail of the pineapple, but leave it as 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 the onion and chop it as finely as possible. Wash the parsley and mint well under running cool water, separate them into leaves, lightly chop them and add them to the bowl with the sauce. Place small onions there and mix. We separate the salad into leaves, wash 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 the fillet, pineapple cubes, boiled shrimp to the dish with lettuce, add the sauce and mix so that all the ingredients are in the sauce.

6. Place the salad in half a pineapple and serve this amazing, delicious dish.

Bon appetit!