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This creamy pineapple curry chicken salad balances sweet, savory, and lightly spiced flavors in every bite. Tender chicken, juicy pineapple, crisp celery, and toasted almonds are tossed in a yogurt-mayo dressing infused with lemon, garlic, and curry powder.

It comes together in about 20 minutes and is especially fun served in fresh pineapple bowls for lunch or a light dinner.

Chicken salad with pineapple and herbs served in a hollowed-out pineapple shell.
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Here’s Why This Pineapple Chicken Salad Recipe Works

Creamy, not heavy: Greek yogurt and mayo create a rich texture without feeling greasy, while pineapple juice and lemon keep the dressing bright.

Protein-forward but light: The chicken keeps it satisfying without weighing the salad down.

Great make-ahead flexibility: Prep the salad ingredients in advance and dress just before serving to keep everything fresh and well-textured.

Easy to serve: Spoon it into pineapple halves, tuck it into lettuce cups, or serve it over rice.

Overhead shot of six labeled bowls with chicken, pineapple, veggies, nuts, and dressing.

If you like this recipe, you will like our pineapple chicken sandwich and our rosemary chicken salad sandwich.

Ingredient Notes

Pineapple: Fresh pineapple gives the brightest flavor, but canned pineapple works just as well. If using canned, choose pineapple packed in juice and reserve the juice for the dressing.

Chicken: Boneless, skinless chicken breasts keep the salad lean. Rotisserie chicken is a solid shortcut. Just remove the skin and measure about 3 cups.

Greek yogurt: Use plain, full-fat Greek yogurt for the creamiest dressing.

Mayonnaise: A small amount adds richness and rounds out the tang from the yogurt and pineapple juice.

Curry powder: Curry blends vary widely in strength and heat. Start with 1 teaspoon, taste, and adjust gradually.

Almonds: Slivered almonds add crunch and a lightly toasted, nutty contrast to the creamy dressing.

Red onion: Adds bite and color; dice it finely so it doesn’t overpower the salad.

Glass bowl with parsley, red onion, pineapple, celery, almonds, and chicken.
Adjust the ingredients to your taste. We like to add extra pineapple.

Recipe Tips

Start with cooked chicken: Rotisserie chicken works well for a shortcut. Use about 3 cups, diced or shredded.

You can use leftover chicken from roasted chicken, chicken cutlets, or even baked chicken thighs. 

Toast the almonds: Bake at 350°F for 5–8 minutes, stirring often. Aim for golden brown, not burnt.

Save the pineapple juice: Whether using fresh or canned pineapple, that juice adds the best flavor to the dressing.

Taste the curry as you go: Start with 1 teaspoon and build from there; some curry blends are stronger than others.

Toss just before serving: Pineapple juice can break down the chicken if it sits too long, so wait to mix until serving time.

Cut everything evenly: Bite-size chicken and similarly sized pineapple pieces make the salad easier to eat and better balanced.

Go light on the dressing at first: Add just enough to coat, then more as needed. The salad shouldn’t feel soupy.

Save the extra pineapple curry dressing for a tossed green salad or a salmon salad. 

Glass bowl of creamy white dressing on white surface; pineapples blurred behind.

Pineapple Curry Chicken Salad

This pineapple curry chicken salad is a fresh, flavorful twist on classic chicken salad. Whether you serve it in pineapple bowls, spoon it into lettuce cups, or enjoy it straight from the bowl, it’s a dish that feels special without being fussy.

Keep the dressing light, taste as you go, and you’ll end up with a salad that’s bright, satisfying, and easy to make.

Pineapple boat stuffed with chicken salad, topped with herbs and parsley.

If you enjoy chicken salads with bold flavor, be sure to try our Thai chicken salad with mango or the cranberry chicken salad for two very different but equally satisfying twists.

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Chicken salad in a pineapple bowl.
Prep Time: 40 minutes
Total Time: 40 minutes
4.80 from 15 votes

Pineapple Chicken Salad with Curry Dressing

By Pat Nyswonger
A creamy pineapple curry chicken salad made with tender chicken, juicy pineapple, crunchy celery, and toasted almonds, all tossed in a lightly spiced yogurt-mayo dressing. Sweet, savory, and refreshing. Perfect for lunch, light dinners, or serving in pineapple bowls.

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings
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Ingredients 

  • 2 fresh pineapples, optional; for pineapple bowls
  • 2 cups fresh pineapple chunks, or canned
  • 4 boneless skinless chicken breasts, cooked and cut into bite-size pieces
  • 2 stalks celery, diced
  • ½ red onion, diced
  • 4 tablespoons fresh chopped parsley
  • ½ cup slivered almonds, toasted

Creamy Pineapple-Curry Dressing

  • ½ cup plain Greek yogurt
  • ½ cup mayonnaise
  • ½ cup Unsweetened Pineapple Juice, see notes
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1 to 3 teaspoons curry powder
  • Salt and pepper

Instructions 

  • If you want to serve the chicken salad in pineapple bowls, see our post that details how to make pineapple bowls. Save the juices that accumulate when you slice the pineapple.
  • In a large bowl combine the pineapple chunks, chicken, celery, onion, parsley, and toasted almonds.

Creamy Pineapple-Curry Dressing

  • Make the dressing in a separate bowl. Combine the yogurt, mayonnaise, pineapple juice, lemon juice, and garlic. Whisk in 1 teaspoon of curry powder and taste. Add additional curry powder if desired. Season with salt and pepper.
  • Mix ½ cup of the salad dressing to the salad and toss together to moisten well. Serve the salad in pineapple bowls if desired.

Notes

If you want to use a store-bought rotisserie chicken, measure out 3 cups of shredded or diced chicken.
To toast the almond slivers, place them in the oven at 350°F for 5 to 8 minutes until golden brown. Stir them frequently and keep a close eye on them. Almonds tend to burn very quickly.
We needed 1-1/2 pineapples to get two cups of fresh pineapple chunks. If you have an exceptionally large pineapple, you may only need 1 pineapple.
If you use canned pineapple chunks, save the pineapple juice from the can for the dressing. If you use frozen pineapple or pre-cut fresh pineapple, squish some of the pineapple chunks to make enough juice for the dressing.
Depending on the brand of curry powder you use, you may want to add more than 1 teaspoon of curry powder. Taste the dressing and add additional curry if desired.
If you make this salad in advance, keep the dressing separate until it is time to serve. The enzymes in the pineapple juice that is in the dressing will break the chicken down and change the texture. It is one of the reasons the dressing doubles as a great marinade.
Nutrition information does not include the dressing. Three tablespoons of the salad dressing has 70 calories.

Nutrition

Serving: 1 serving, Calories: 275kcal, Carbohydrates: 28g, Protein: 9g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 11g, Cholesterol: 12mg, Sodium: 285mg, Fiber: 4g, Sugar: 22g

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

This recipe was originally published on March 17, 2014. We updated the photos in the recipe and added a few tips. We left one of the original photos below.

Pineapple halves filled with chicken salad, creamy dressing in background.

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

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4.80 from 15 votes (12 ratings without comment)

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8 Comments

  1. John / Kitchen Riffs says:

    Yum, yum, yum! It’s single digit weather here today, so I want something bright and sunny to lighten up my day. This is perfect! Love that dressing (and the whole dish). Thanks!

    Reply
    1. Dahn Boquist says:

      Thanks John

      Reply
  2. Lea Ann (Cooking On The Ranch) says:

    5 stars
    Beautiful! And very delicious sounding. I have served pineapple fried rice in a hollowed out pineapple and feel so “clever”. I’ll be doing the same with this salad. Pinned. And Yay for chicken salad season.

    Reply
    1. Pat says:

      Thanks for your nice words, Lee Ann. Pineapple-fried rice does sound delish also. Especially in the ‘bowl’…:)

      Reply
  3. Maureen | Orgasmic Chef says:

    5 stars
    It all sounds so exotic. I’m in love with that dressing.

    Reply
    1. Pat says:

      Thank you, Maureen, the curry dressing is delicious. 🙂

      Reply
  4. Kathi Kirk says:

    5 stars
    What wonderful places you have been! Great post and the recipe is just perfect for Spring!
    kathi

    Reply
    1. Pat says:

      Thank you, Kathi….I saw the pineapples in the store and they reminded me of this great salad. I hope you try it sometime. 🙂

      Reply