Pineapple Chicken Salad is a bright and refreshing dish that combines tender chunks of chicken with sweet pineapple, crunchy celery, and a hint of crisp red onion. It’s a perfect mix of juicy fruit and savory chicken, all tossed in a light, creamy dressing that ties everything together. This salad feels like a little taste of summer no matter the season.
I love making this salad when I want something easy but a little different from the usual. The pineapple adds such a fun pop of flavor and balances out the savory chicken really nicely. Sometimes I add a handful of chopped almonds or cashews for an extra crunchy surprise. It’s one of those recipes that never gets old, especially when I need a quick, satisfying lunch or a simple dinner.
My favorite way to enjoy Pineapple Chicken Salad is served chilled over a bed of fresh greens or stuffed inside a whole wheat pita. It’s great for picnics or packed lunches, and even better when shared with friends. I always keep the pineapple handy because it never takes long before this salad becomes everyone’s new favorite!
Key Ingredients & Substitutions
Chicken: Cooked chicken is the star here. I usually use leftover rotisserie chicken because it’s tender and flavorful. You can also use grilled or poached chicken breast for a leaner option.
Pineapple: Fresh pineapple adds a juicy sweetness that brightens the salad. If fresh isn’t available, canned pineapple chunks (drained) work too, but pick ones packed in juice, not syrup, for less sweetness.
Celery and Green Onions: These give the salad a fresh crunch and mild bite. If you want a milder flavor, try substituting the green onions with chives or finely chopped mild onion.
Bacon: Crispy bacon adds smoky saltiness and texture. For a vegetarian twist, use smoked tempeh or crispy roasted chickpeas instead.
Mayonnaise and Greek Yogurt: The mix of mayo and Greek yogurt keeps the dressing creamy but light. You can swap out mayo for all Greek yogurt to make it healthier or use vegan mayo for a dairy-free version.
How Can I Make Sure the Pineapple Chicken Salad Doesn’t Get Soggy?
Keeping your salad fresh and crunchy is easy with a few key steps:
- Use fresh, well-drained ingredients like celery and pineapple. If using canned pineapple, drain it well to avoid extra liquid.
- Mix the dressing just before serving or toss lightly so the chicken and veggies don’t soak too long.
- Refrigerate the salad covered, but don’t let it sit too long (ideally under 24 hours) so the textures stay crisp.
- Serve the salad over lettuce leaves separately. This keeps the greens from getting soggy and adds a nice crunchy base.
Equipment You’ll Need
- Large mixing bowl – I like a roomy bowl so I can toss everything easily without spills.
- Small bowl – perfect for whisking the dressing ingredients smoothly.
- Measuring cups and spoons – to measure out everything accurately.
- Knife and cutting board – for chopping celery, green onions, and pineapple.
- Can opener – if using canned pineapple, to drain the chunks well.
- Serving platter or bowl – to display the salad nicely and keep it chilled.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or canned tuna for different protein options that work well with pineapple.
- Add chopped walnuts, cashews, or almonds for extra crunch and nutty flavor.
- Mix in diced bell peppers or shredded carrots for more color and nutrition.
- Use a splash of lime juice instead of lemon to add a tangy twist.
Pineapple Chicken Salad
Ingredients You’ll Need:
- 3 cups cooked chicken, shredded or chopped
- 1 cup fresh pineapple chunks
- 3/4 cup celery, finely chopped
- 1/2 cup green onions, sliced
- 1/2 cup cooked crispy bacon pieces
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt (optional, for creaminess)
- 1 tsp dried dill or 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- Salt and black pepper to taste
- Lettuce leaves, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. For best flavor, chill the salad for at least 30 minutes before serving.
Step-by-Step Instructions:
1. Mix the Main Ingredients:
In a large bowl, combine the cooked chicken, pineapple chunks, finely chopped celery, sliced green onions, and crispy bacon pieces.
2. Make the Dressing:
In a small bowl, stir together the mayonnaise, Greek yogurt (if using), lemon juice, and dill. Add salt and black pepper to taste, and blend until smooth.
3. Combine Salad and Dressing:
Pour the dressing over the chicken mixture. Gently toss everything together until evenly coated with the creamy dressing.
4. Chill and Serve:
Cover the salad and place it in the fridge for at least 30 minutes to let the flavors blend nicely. Serve chilled on a bed of fresh lettuce leaves, and garnish with extra green onions or dill if you like.
Can I Use Canned Pineapple Instead of Fresh?
Yes, canned pineapple works well! Just make sure to drain the pineapple chunks thoroughly to avoid adding extra liquid that could make the salad soggy.
How Long Can I Store Pineapple Chicken Salad?
Store leftover salad in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, enjoy it within the first two days.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the salad a few hours or even a day ahead and keep it chilled. Just give it a gentle stir before serving to redistribute the dressing.
What Can I Use Instead of Bacon?
If you prefer to skip bacon, try adding toasted nuts like almonds or cashews for crunch, or smoked tempeh for a smoky flavor without the meat.
