Fifteen-minute Pineapple Chicken Salad, served on croissants or in a lettuce wrap, is a satisfying and fun twist on typical chicken salad!
Serve Pineapple Chicken Salad alongside a Panzanella Salad or Fruit Salad for a simple and satisfying meal that won’t heat up the kitchen.
Best Pineapple Chicken Salad
It’s no secret—I’m obsessed with chicken salad! Over the years, I’ve made so many versions (hi Honey Mustard Chicken Salad, Lighter Chicken Salad Sandwiches, and Pesto Chicken Salad). Today, I’m adding another favorite!
It is satisfying to fruit in chicken salad (grapes and dried cranberries are two of my faves), so pineapple is the reliable tropical twist!
How To Make Pineapple Chicken Salad
- Prep Chicken: To keep prep under 15 mins, use rotisserie chicken—pre-shredded saves more time!
- Mix: Combine chicken, almonds, red onion, pineapple, and celery in a large bowl.
- Make Dressing: Mix dressing in a small bowl, taste, and tweak if needed.
- Combine: Mix in the dressing and toss well.
- Serve: Serve on lettuce, bread, or a croissant!
Prepping The Chicken
There are several ways you can get chicken for this pineapple chicken salad.
- Rotisserie Chicken: Quick, tasty, and tender! Pick one up or make it early in the week.
- Grilled Chicken: Follow this grilled chicken recipe and chop it up to use in this.
- slow cooker Chicken: Season, add to a slow cooker, cover with broth, and cook—5-7 hours on low or 3-4 on high. Drain, chop, and enjoy
Variations
Pineapple Chicken Salad Variations Ideas
- Just Mayo: This recipe uses mayo and sour cream—the best combo! If needed, just use mayo.
- Lighter Version: Use light mayo instead of full-fat.
- With Fresh Pineapple: Blend 1 cup of pineapple chunks on low for 15-30 seconds. Drain well, then mix in.
- Switch the Nuts: Use toasted pecans or finely chopped macadamia nuts instead of almonds for a tropical touch.
- Mandarin Oranges: Drain and chop canned mandarins (½ cup), then mix in gently.
- Grapes: Cut red or green grapes (½ cup) into halves or quarters, then mix in gently.
More straightforward Lunch Ideas
- Hummus Wraps with chickpeas
- Ham and Cheese Sliders with a buttery topping
- Turkey Wrap reliable for busy nights
- Tuna Salad ready in 15 mins
- Egg Wraps with spinach
This recipe is inspired by the pineapple chicken salad recipe served at Jason’s Deli.
Ingredients
- 2 cups rotisserie chicken (chopped into small pieces)
- 1/2 cup crushed pineapple (canned in juice (not syrup), thoroughly drained/dried)
- 1/3 cup honey-roasted almonds (see note 1)
- 1/2 cup thinly sliced celery (2 stalks)
- 2 tablespoons red onion (finely diced)
- 1/4 cup mayo (full-fat)
- 2 tablespoons sour cream (fat-free or light is great!)
- 1 tablespoon honey
- 1-1/2 teaspoons Dijon-style mustard
- 1 teaspoon lemon juice
- Salt
- croissants (or other sandwich bread/rolls; add some lettuce for a sandwich; for serving)
Method
- In a large bowl, combine chopped rotisserie chicken, thoroughly drained crushed pineapple, honey roasted almonds, sliced celery, and red onion. Stir to combine.
- In a small bowl, whisk together mayo, sour cream, honey, mustard, lemon juice, and a generous (or to taste) sprinkle of salt and pepper. I add 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour dressing over salad.
- Gently stir all the ingredients together until combined. check the seasoning and adjust for seasonings (salt, pepper, additional lemon, etc.)
- Layer the chicken salad on a croissant or sandwich bread and add some lettuce. Enjoy immediately.
