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Pineapple and Chicken Salad

 Pineapple and Chicken Salad
I serve this entree salad in hollowed-out pineapple halves as a pretty company dish. Tender chicken tossed with fruit, nuts and veggies is delicious with a mild curry dressing.—Ryma Shohami, Montreal, QC
7 ServingsPrep: 30 min. + chilling


  • 1 fresh pineapple
  • 4 cups sliced cooked chicken breast
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1/3 cup golden raisins
  • 1/3 cup slivered almonds, toasted
  • 2/3 cup mayonnaise
  • 1/4 cup unsweetened pineapple juice
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon salt
  • Leaf lettuce, optional


  • Cut pineapple in half; remove fruit, leaving 1-in. shells. Set shells
  • aside for serving; cut fruit into cubes.
  • In a large bowl, combine the chicken, onion, celery, raisins, almonds
  • and 1 cup cubed pineapple (refrigerate remaining pineapple for
  • another use).
  • In a small bowl, whisk the mayonnaise, pineapple juice, mustard,
  • curry and salt; add to chicken salad and toss to coat. Refrigerate
  • until chilled.
  • Line pineapple shells with lettuce if desired; fill with chicken
  • salad.
  • Yield: 7 servings.

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Pineapple and Chicken Salad (continued)

Nutritional Facts: 1 cup equals 351 calories, 22 g fat (3 g saturated fat), 69 mg cholesterol, 307 mg sodium, 13 g carbohydrate, 2 g fiber, 25 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.