Chicken and pineapple salad is a dish that’s been part of my cooking repertoire since the early 2000s and has never let me down. I make it at least once a month – sometimes for holidays, sometimes just to treat myself and my family. What I love most about this recipe is the flavor balance: the sweet pineapple pairs perfectly with juicy chicken, while the eggs and cheese add creaminess and heartiness. All the ingredients are familiar and easy to find, but in this combination, they create something truly special.
I often make this salad for festive gatherings – New Year’s, Easter, kids’ birthdays. And there’s always someone who asks for the recipe or compliments it as “very tasty and unusual.” Another bonus: it can be made in advance – the longer it sits in the fridge, the better the flavors meld together. If I don’t have boiled meat on hand, I substitute with smoked chicken – it gives a more piquant taste. And when I want a lighter version, I use homemade yogurt instead of mayonnaise or mix sour cream with mustard. Still, the classic for me is boiled chicken breast, canned pineapple, eggs, cheese and mayonnaise. Even kids enjoy this salad – and let’s be honest, that doesn’t happen too often.
Ingredients for Chicken and Pineapple Salad Recipe
How to Make Chicken and Pineapple Salad
Prepare the Chicken Breast
I always start with the chicken: I rinse the fillet, remove any membranes, and boil it in lightly salted water over low heat until cooked – about 20-25 minutes. It’s important not to overcook the meat, as it will become dry. After boiling, I leave the fillet to cool right in the broth – this helps keep it juicy. Then I cut it into small, neat cubes.
Prepare the Other Ingredients
While the chicken is cooking, I move on to the other components. I hard-boil the eggs – 10 minutes after boiling starts, cool them in cold water, peel and finely chop. I choose hard cheese with a pronounced flavor and grate it on a medium grater. I always drain the pineapple well using a sieve or gently press it with a spoon to remove excess juice.
Mix the Ingredients
In a large bowl, I combine the chicken, eggs, cheese and pineapple. I add the mayonnaise – not all at once, but gradually, to control the texture. Then I season with salt and pepper and gently mix with a spoon to maintain the shape of the cubes. Sometimes I reserve a little cheese for garnishing before serving.
Let it Chill Before Serving
To allow the flavors to develop, I let the salad sit in the fridge for at least half an hour. I often make it in advance and leave it for several hours – it becomes even tastier that way. I serve it either in a large salad bowl or shape it into a ring on a plate and decorate it with herbs or pineapple on top.
Tips
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Do not overcook the chicken – to keep it juicy, let it cool in the broth after boiling. This is my favorite method, which always results in soft and tender meat.
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To avoid extra moisture from the pineapple, be sure to drain it well. If liquid remains, the salad may lose its texture and become watery.
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Do not add all the mayonnaise at once. I always add it gradually – this makes it easier to control the consistency and taste. If needed, I add a little more right before serving.
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This salad is convenient to prepare the day before the celebration. It stores well in the refrigerator and actually improves over time – the flavors meld better.
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Sometimes I replace part of the mayonnaise with thick sour cream – it becomes lighter and slightly milder. But in the classic version, mayonnaise is definitely a must-have ingredient.