Fifteen-minute Pineapple Chicken Salad, served on croissants or in a lettuce wrap, is a delicious and fun twist on typical chicken salad!
Serve Pineapple Chicken Salad alongside a Panzanella Salad or Fruit Salad for a simple and delicious 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!
I love fruit in chicken salad (grapes and dried cranberries are two of my faves), so pineapple is the perfect 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.
- Crockpot Chicken: Season, add to a crockpot, 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 Easy Lunch Ideas
- Hummus Wraps with chickpeas
- Ham and Cheese Sliders with a buttery topping
- Turkey Wrap perfect 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.
Pineapple Chicken Salad
Pineapple Chicken Salad is a sweet and savory twist on the typical chicken salad! Ready in 15 minutes, it’s perfect on croissants or tucked into lettuce wraps.
Equipment
Ingredients
- 2 cups prepared 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 and pepper
- croissants or other sandwich bread/rolls; add some lettuce for a sandwich; for serving
Instructions
- 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. Taste 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.
Video
Recipe Notes
Note 1: I use Fresh Gourmet® Honey Roasted Sliced Almonds (not sponsored), which add an incredible flavor and don’t get soggy. If not using these almonds, I recommend toasting the almonds before adding. To toast almonds, pour almonds in an even layer in a small, dry (no need to add oil) nonstick skillet over medium heat and stir a bit until fragrant, lightly browned, and toasted to your liking. Watch carefully. They go from toasted to burned very quickly!
Nutrition Note: Nutritional information is for the chicken salad only and does not include the croissant or bread.
Storage: Store leftover pineapple chicken salad in an airtight container in the fridge for up to 3 days. Keep croissants or lettuce wraps separate to prevent sogginess.
Nutrition
Serving: 1serving | Calories: 457kcal | Carbohydrates: 24g | Protein: 35g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 123mg | Sodium: 539mg | Potassium: 120mg | Fiber: 1g | Sugar: 22g | Vitamin A: 109IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Is the nutrition information for your pineapple chicken salad per serving or for the entire
salad? I’m wondering because my husband has to watch salt intake. … The recipe sounds delicious. I am going to try it today.
Per serving! 🙂 Thanks!!
I doubled the recipe to serve at my church ladies luncheon. It was a tad dry after mixing so I added some crushed pineapple and liquid to the consistency I wanted. omg! This recipe made me a rockstar! Thank you!
Delish! So glad you enjoyed! Thanks Cynthia! 🙂
So delicious, thank you!!! Will be making again and again.
Yay! So glad it was a hit! 🙂
OMG, this is insanely delicious!! Did not add onion because l am not a raw onion person, but such a wonderful recipe. The dressing is perfect…l added a few shakes of cayenne for a spark. Going to be my new go to!!
I am so happy you loved this Pineapple Chicken Salad! Thanks Nan! 🙂
I had been meaning to make pineapple chicken salad even before I found out my husband was diabetic. I found your recipe and decided to make it. I followed the recipe to a “T”. It was delicious. I couldn’t believe my eyes when I saw the carb county was only 24 g! I mentally added it up, and I think that was for the whole entire salad, not just one serving. Hubby loved it! I put it on a couple slices of sprouted wheat bread, and he still had room for a few chips and a small scoop of sherbet. Win!
So thrilled to hear this was enjoyed! Thank you so much for the comment Donna 🙂
Instead if almonds I will use granola what do you thimk
The taste is really delicious and decorating is so beautiful. My children love it so much. They ask me cooking this recipe frequently. Thank you so much for your creative and sharing
Thanks!
our whole family really enjoyed. quick and easy and would make again. thank you!!
Yay!! So happy to hear it! Thanks so much for the comment Kathleen!
How long does this recipe stay fresh? can it be made and eaten over a few days?
4-5 day! 🙂
It’s truly quick, easy and healthy to make for every day dit menu. And I’m obsessed with chicken salad too :P.
So happy to hear it! Thanks for the comment 🙂