Pineapple chicken salad is a cool, creamy chicken salad with juicy bites of sweet pineapple, crunchy toasted pecans, crisp celery and fresh basil, all folded into a bright lemon mayonnaise dressing. Pile it onto croissants for a lunch, a shower or a summer picnic; it’s ready in 15 minutes and even better made a day ahead.
How to make pineapple chicken salad: combine 3 cups of chopped cooked chicken with drained canned pineapple, toasted pecans, celery and basil, stir in a dressing of mayonnaise, lemon juice, salt and pepper, and serve it cold.
Why You’ll Love It
- 15 minutes, no cooking if you start with cooked chicken.
- Sweet, tangy and crunchy in every bite.
- Make-ahead friendly: it keeps in the fridge overnight, ready for the next day.
- Feeds 6 as sandwiches or on lettuce.
Ingredient Notes
Chicken. Three cups of chopped cooked chicken. A rotisserie chicken is the fastest, and grilled or slow-cooked chicken works just as well. Drained canned chicken breast works in a pinch, and you can cut the chicken into chunks or shred it. Whatever you use, it should be fully cooked to 165°F.
Pineapple. One cup of chopped canned pineapple. Choose pineapple canned in juice rather than syrup, and drain it thoroughly.
Pecans. Half a cup, chopped and toasted.
Celery and basil. A third of a cup of chopped celery for crunch and a quarter cup of chopped fresh basil.
Dressing. One cup of mayonnaise with a tablespoon of fresh lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Ingredients
- 3 cups cooked chicken, chopped
- 1 cup canned pineapple, chopped and drained
- 1/2 cup pecans, chopped and toasted
- 1/3 cup celery, chopped
- 1/4 cup fresh basil, chopped
- 1 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
How to Make Pineapple Chicken Salad
1. Mix the salad. In a large bowl, combine the chopped cooked chicken, drained pineapple, toasted pecans, celery and basil. Use fully cooked chicken; poultry is cooked once it reaches 165°F on a food thermometer.
2. Make the dressing. In a small bowl, combine the mayonnaise, lemon juice, salt and pepper.
3. Combine. Add the dressing to the chicken mixture and stir until well combined.
4. Serve cold. Serve it cold on croissants or any good bread. The salad can be made a day ahead and kept in a covered container in the refrigerator.
How to Keep It from Turning Watery
The best pineapple chicken salad is creamy and thick, not swimming. Four habits keep it that way.
Drain the pineapple thoroughly. Tip the chopped pineapple into a strainer and let it drain well before it goes into the bowl. Blot it with a paper towel if it still looks wet.
Toast the nuts. Toast the pecans in a dry skillet over medium heat until they smell nutty and turn lightly browned, and watch them closely; they go from toasted to burnt quickly.
Keep the bread separate. Store the salad on its own and put it on croissants or lettuce wraps just before serving, so they don’t go soggy.
Make it ahead and serve it cold. The salad can be made a day ahead and kept in a covered container in the fridge. Chilling it for a few hours, or completely, before serving gives the flavors time to blend.
| Serve it on | When to assemble |
|---|---|
| Croissants | Right before serving |
| Any good bread or rolls | Right before serving |
| Lettuce leaves or wraps | Right before serving |
Tips for Success
Can I use fresh pineapple?
Yes. Pulse 1 cup of fresh pineapple chunks in a blender on low for 15 to 30 seconds, drain them well, then mix them in.
Can I cook the chicken in a slow cooker?
Yes. Season the chicken, cover it with broth and cook 5 to 7 hours on Low or 3 to 4 hours on High until it reaches 165°F, then drain, cool and chop it.
Variations
- Grapes or mandarins: gently fold in 1/2 cup halved red or green grapes, or 1/2 cup drained, chopped canned mandarin oranges.
- Different nuts: use slivered almonds, honey-roasted almonds or finely chopped macadamia nuts instead of pecans.
- Extra crunch: add 1/2 cup chopped water chestnuts and 2 tablespoons of red onion.
- Creamier dressing: use half mayonnaise and half sour cream.
- Cream cheese dressing: beat cream cheese smooth with the mayonnaise, then add 2 tablespoons of the drained pineapple juice, a dash of Worcestershire sauce and a pinch of garlic powder.
Storage & Reheating
Chicken salad is a cold dish, so it doesn’t get reheated. Keep it covered in the fridge at 40°F or below and eat it within 3 to 4 days. At a picnic or potluck, don’t leave it out longer than 2 hours, or 1 hour if it’s above 90°F. Don’t freeze it: USDA FSIS lists mayonnaise among foods that don’t freeze well, because it separates and looks curdled after thawing.
What to Serve With It
For a lunch or shower spread, set it out next to Asian chicken cranberry salad and a bowl of ham salad. If you love pineapple, finish with Hawaiian pineapple coconut fluff, Snickers salad or no-bake pineapple cream dessert. For a hot dinner with the same flavors, try pineapple chicken and rice.
Frequently Asked Questions
What are the ingredients in a chicken and pineapple salad?
Cooked chicken, drained canned pineapple, toasted pecans, celery and fresh basil, in a dressing of mayonnaise, lemon juice, salt and pepper.
What are some common mistakes when making pineapple salad?
Not draining the pineapple well, putting the salad on the bread too early, and skipping the toasting of the nuts. Drain, assemble right before serving, and toast the pecans.
How much does it make?
About 1/2 cup of chicken per person across 6 servings, which suits sandwiches, croissants or lettuce cups rather than a large dinner plate.
Final Notes
Make it the night before a lunch or party so it’s cold and ready to scoop, and keep the croissants in their bag until the last minute so they stay flaky. Tell me in the comments whether you served yours on croissants or lettuce.
Pineapple Chicken Salad
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Ingredients
- 3 cups cooked chicken chopped
- 1 cup canned pineapple chopped and drained
- 1/2 cup pecans chopped and toasted
- 1/3 cup celery chopped
- 1/4 cup fresh basil chopped
- 1 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large bowl, combine the chopped cooked chicken, drained pineapple, toasted pecans, celery and basil. Use fully cooked chicken; poultry is cooked once it reaches 165°F on a food thermometer.
- In a small bowl, combine the mayonnaise, lemon juice, salt and pepper.
- Add the dressing to the chicken mixture and stir until well combined.
- Serve it cold on croissants or any good bread. The salad can be made a day ahead and kept in a covered container in the refrigerator.
Notes
Nutrition
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