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Chicken salad in a pineapple bowl.

Pineapple Chicken Salad with Curry Dressing

A delightful mix of chicken and pineapple with a delicate creamy curry dressing. Toasted almonds and celery add a delightful crunch. If you use fresh pineapple, you can serve the salad in the hollowed-out pineapples.
You will have extra pineapple curry dressing that you can use for a dip, dressing, or marinade. See the notes if you plan to make the salad in advance.
4.80 from 15 votes
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Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 275kcal
Author: Pat Nyswonger

Ingredients

  • Optional: 2 fresh pineapples for pineapple bowls
  • 2 cups pineapple chunks fresh, frozen, or canned
  • 4 cooked chicken breasts cut into bite-size pieces
  • 2 stalks of celery 8” long diced
  • ½ red onion diced
  • 4 tablespoons chopped fresh parsley
  • ½ cup blanched almond slivers toasted
  • ½ cup Creamy Pineapple-Curry Dressing recipe below

Creamy Pineapple-Curry Dressing

  • ½ cup Greek yogurt
  • ½ cup mayonnaise
  • ½ cup fresh pineapple juice* see notes
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove minced
  • 1 to 3 teaspoons curry powder
  • salt and pepper to taste

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