Pineapple Chicken Salad
Apr 15, 2025
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My pineapple chicken salad recipe is creamy, crunchy, and full of flavor in every bite. This can be made in about 10 minutes, making it the perfect light dish for any occasion.
I am a huge fan of chicken salads. They’re light, flavorful, and the perfect way to turn leftover chicken into an amazing dish. This pineapple chicken salad is one of my current favorites, especially now we are getting closer to summer.
Lately, I’ve been making this more times than I can count. It’s such a satisfying lunch but also feels special enough for things like baby showers and holiday brunch. The combination of sweet pineapple and savory chicken really is delicious.
If you are looking for more recipes be sure to try Copycat Chicken Salad Chick Fruity Fran, Chicken Salad Chick Buffalo Barclay, Chicken Salad Chick Classic Carol, and Chicken Salad Chick Cranberry Kelli.
Table of Contents
Heather’s recipe notes
There are so many reasons I love this recipe. It’s quick, easy and it’s a great way to use rotisserie chicken or leftover chicken. I turn to this recipe when I want to have something on hand for lunch through the week, especially if I know it’s going to be a busy week. I like serving it on sourdough bread or croissants if I’m feeling fancy, or just on lettuce or crackers when I’m in a hurry.
Ingredients
These are a few ingredient notes for what you will need to make chicken salad with pineapple.
- Chicken – This is a wonderful recipe for rotisserie chicken or you can use any cooked, shredded chicken.
- Pineapple tidbits – A can of pineapple tidbits, drained.
- Celery – Celery adds a little crunch to the recipe.
- Onion – Diced green onion adds color and flavor.
- Water chestnuts – These add another layer of crunch to the chicken salad.
- Cilantro – Fresh cilantro adds fresh flavor. If you don’t like cilantro, substitute with fresh parsley.
- Macadamia nuts – Roasted macadamia nuts add so much delicious flavor and crunch. I like to chop them up into smaller pieces. You can substitute with pecans or almonds.
- Mayonnaise – This is the creamy base to the chicken salad.
- Seasonings – Salt, pepper
How to make pineapple chicken salad
Here is an overview of the process for making this recipe. You can jump to the recipe for the full instructions.
Step one: Place the mayonnaise, salt, and pepper in a large bowl. Stir together to combine.
Step two: Add in the shredded chicken, pineapple tidbits, water chestnuts, celery, green onion, macadamia nuts, and cilantro.
Step three: Stir all of the ingredients together to fully combine. Cover and refrigerate for at least 30 minutes before serving.
Recipe tips
Make sure to drain the pineapple. Drain the pineapple well. You can even use a paper towel to help remove some of the excess liquid off the pineapple tidbits.
Chop small. Chop the ingredients into small pieces.
Let it chill. I like to let this chicken salad chill in the refrigerator for at least 30 minutes. This lets the flavors come together.
Variations and substitutions
Tropical chicken salad – Give this a tropical twist by adding shredded coconut, and mandarin oranges.
Spicy pineapple chicken salad – If you want to add a little heat, stir in diced jalapeno or add a pinch of cayenne pepper.
No mayonnaise – Replace the mayonnaise with plain Greek yogurt.
More vegetables or fruit – Add in more veggies or fruit like apples, grapes, bell pepper, or carrots.
Storage instructions
Store: Keep any leftovers in an airtight container in the refrigerator. This will last 2-3 days in the refrigerator.
I don’t recommend freezing this chicken salad.
Can I use fresh pineapple for chicken salad with pineapple?
Yes, fresh pineapple works great for this recipe. Fresh pineapple will give you a brighter flavor. Just make sure to pick a ripe pineapple.
Can I make this ahead of time?
Yes, you can make this the night before serving. It will last up to 3 days in the refrigerator.
More creamy salad recipes
Pineapple Chicken Salad
Ingredients
- 3 cups cooked, chopped chicken
- 1 stalk celery, diced
- 1 green onion, diced
- ¼ cup water chestnuts, drained and chopped
- 8 ounce can pineapple tidbits, drained
- ¾ cup mayonnaise
- ½ cup roasted macadamia nuts, chopped
- ¼ cup fresh cilantro, chopped
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Place the mayonnaise, salt, and pepper in a large bowl. Stir to combine.
- Mix in the chicken, pineapple tidbits, celery, green onion, water chestnuts, and macadamia nuts. Stir to completely combine.
- Cover the bowl and refrigerate for at least 30 minutes before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
