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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Pineapple Chicken Salad Cooking View

Today I’m dusting off an old recipe from the archives.  One with an old photo that looked like…well, a humongous pile of chicken salad that had received the tilt treatment.  (Looking back through old photos is equal parts cringe-inducing and hysterically funny.)  But good photo or bad, it really doesn’t matter.  This is my very favorite chicken salad recipe and in fact, it’s the one that converted me from a hater to a fan of chicken salad.  At the time I thought the inclusion of the pineapple was a bit odd but just trust me, it works.  The sweet juicy bits of pineapple shine in the otherwise savory flavors of the dish.  I served this over the past weekend when I hosted a bridal shower (more on that later this week) and it was a big hit.  One guest declared it the best chicken salad she had ever tried and others were asking for the recipe.  So, it was time for a little facelift.  The timing is perfect since this is a super quick, simple and light meal for springtime.  Enjoy!

Pineapple Chicken Salad
Yield: about 6 servings

Ingredients

2½ cups cooked shredded chicken
½ cup matchstick cut (or coarsely shredded) carrots
¼ cup finely chopped green onions
¼ cup finely chopped celery
¾ cup diced fresh pineapple
1/3 cup light mayonnaise
1/3 cup plain low-fat yogurt
1 tbsp. Worcestershire sauce
½ tsp. garlic powder
¼ tsp. salt
¼ tsp. pepper

Cooking View

Directions

  • In a large mixing bowl, combine the shredded chicken, carrots, green onions, celery and pineapple.  Add in the mayonnaise, yogurt, Worcestershire sauce, garlic powder, salt and pepper.  Stir well to evenly combine.  Taste and adjust seasonings as necessary.  Refrigerate until ready to serve.

Source

  • Domonique

    This sounds so delicious, I’ve been known to try out mango before but never pineapple!

  • Melanie

    Did you use just regular yogurt or Greek yogurt? I make my own yogurt but let it strain to Greek yogurt consistency.

  • annieseats

    I use Greek yogurt.

  • Sylvia

    A favorite local restaurant (no longer in business) had a chicken salad similar to this, but I think they also had almond slivers in it. This recipe looks great! Going to use it as a base and probably add almonds into a cupful and see how it goes. As always thank you. Whether I use the recipe as it stands or as a base for something else, your blog always delivers great ideas!

  • http://twitter.com/SoHowsItTaste Leah Short

    I love chicken salad in pretty much every form. I’ve never had it with pineapple and this sounds amazing. Must try!

  • http://twitter.com/HBHarvest HalfBakedHarvest

    Love pineapple! Just post a pineapple salsa recipe today!
    This chicken salad sounds so good, perfect for the summer!

  • Emily

    Hahaha, I love your link to the “tilt treatment” and that you can laugh at where you have come from :) I think it’s great that you let people see the progression of Annie’s Eats.

  • annieseats

    Ha! Glad you enjoyed that :) Those old posts crack me up constantly, even though I’m also quite embarrassed by them. LOL.

  • http://twitter.com/tiffdahle Tiffany Dahle

    Your photography is just gorgeous, Annie. I agree it is wonderful that you keep the older posts so people can see your remarkable progress. I’m struggling with my styling lately. I know you took Helene’s workshop, do you feel that was the big help (along with tons of practice, I’m sure) or did you find more tips elsewhere? I’m so sad she isn’t teaching her workshops anymore. More on-topic, this recipe just might make me a chicken salad convert too. I loathe the stuff but am totally intrigued by the pineapple!! Thanks for re-sharing it!

  • http://erinkristine.blogspot.com/ Erin

    LOVE this recipe! I’ve made it so many times. Also greatly enjoy the old photos – I’ve made many of your oldest recipes and it’s amazing to see how far your photography has come!

  • annieseats

    Tiffany, Helene definitely is still teaching workshops. She taught one last week and I think another starts today or tomorrow. I think by the time I attended her workshop, I had already learned the majority of what they covered and though I had an amazing time, I’m not sure I learned a lot of new information. But those opportunities are still great reminders of the basics and definitely provide new inspiration. However, you can find basically all the information covered in a workshop in her book, Plate to Pixel. It’s a fantastic guide and includes pretty much everything you need to know about food photography. Though I’m no Helene, feel free to shoot me questions anytime. I’d be happy to help you out!

  • http://twitter.com/tiffdahle Tiffany Dahle

    I went and checked her site right after this comment and saw I missed it in Atlanta. I live within driving distance of that now so I was even more bummed. So relieved to hear the book covers it all, that has been my bible!! You just saved me $1200. ;) I’ve got the “hero” shot down pat, it’s those table scapes that seem to elude me. Too many objects to place compositionally, I get frustrated. I’m just so drawn to your overall styling, love the light you use and the happy colors of your food & props. I feel like everything I’ve done is all the same over and over again. How do you get inspired for variety?

  • Gena Shearer

    I have a very similar recipe that also includes cashews, and curry powder. We love it in whole wheat wraps!

  • Kristen @ Sugar & Love Bakery

    Mmmm, I’m going to have to give this one a try!!

  • Caroline L.

    Yum! This is so perfect for Spring – I’m craving lighter meals, but this also incorporates protein – I can’t wait to try it out! :)

  • Amy

    Does it taste much different than the old recipe? I looks the same… or is just the picture updated? Cause I wasn’t a fan of it. It has an off taste.

  • annieseats

    Same recipe, updated picture. Sorry you didn’t care for it. Our friends and family love it!

  • http://www.facebook.com/kelsey.morgan.756 Kelsey Morgan

    I love chicken salad (as long as it isn’t drenched in sauce–blech!) and I can’t wait to try this version. I bet it’d be great for weekday lunches!

  • aparady

    Is it possible to replace the mayo with just Greek yogurt? I assume you would have done so, but just thought I would check because I’m not a mayo fan. :) Looks positively delicious, I will be sure to try it!

  • annieseats

    Sure, you could. You don’t really taste the mayo in this, though. I personally prefer a mix of the two because I think it’s too tangy with yogurt. Enjoy!

  • annieseats

    For me, the thing that helps my shoots the most is pre-planning. I try to visualize the food I’m going to shoot, what things about it will be tricky, and what I can do to accentuate the best parts of it. If I have an idea of what background, lighting, and props I’m going to use before I start, it makes a huge difference. But I never seem to have trouble with inspiration. In fact, I just feel like I have too much sometimes!

  • Rayna W.

    I’m always looking for interesting twists on traditional recipes, and this sounds great!

  • Meghan

    I made this last year for my son’s birthday party, and every single person who had it raved about it. In fact, 3 people asked me if they could take some home with them! Needless to say, the bowl was empty by the end of the party. Definitely a keeper!

  • dek2711

    Annie,i need to know whether u wash chicken that you buy from the store…like prepackaged boneless chicken?

  • annieseats

    I don’t buy prepackaged chicken, we prefer chicken from our local butcher shop. But no, I don’t wash it. That is an unnecessary step that only spreads bacteria all around your sink. Hope that helps! :)

  • dek2711

    Thanks so much Annie !!

  • Aimee Conrad-Hill

    I don’t know how you would have the time in your already extremely busy life, but should you ever decide to teach a food photography workshop of your own I would love to sign up! Your photography is just beautiful. I only learned to cook and bake after I married, about 2 years ago and stumbling onto your lovely blog is one of the reasons that I decided to learn. Thank you for all the wonderful family meals and inspiration over the years!

  • annieseats

    Aw, thank you! I have definitely considered doing something like that. Probably in the future when work is a little less demanding, but I would absolutely LOVE to do it. Photography is so, so much fun and I love helping others learn/improve.

  • Felicity Soles

    I made this tonight and served it on a salad. It was good. A milder than I expected, but good (no idea why I was expecting something not “mild.”) I think I’ll repurpose thr leftovers and add some curry and raisins and have it again tomorrow.

  • Ellie

    I just made this for my family for dinner tonight as chicken salad sandwiches, I really like the freshness from the pineapple and yogurt!

    So, Annie I must ask, what would you use as a side to this delicious salad?

  • Amanda

    This is a recipe that got a huge side-eye from my husband and son when they heard (and saw) what was for dinner. They were both surprised that they devourered it! I love when that happens. Thanks Annie!

  • Victoria Ruiz

    My boyfriend loves pineapple! I’m going to have to treat him with this sometime soon :)

  • Kelsey LaValle

    I don’t know what anyone is talking about when they say they don’t like this recipe. I made this for a bridal shower this past weekend and had many people ask for the recipe. I used rotisserie chicken and grapes, instead of pineapple. I could have eaten the whole bowl myself. I also made Annie’s chocolate cupcakes with the sour cream chocolate frosting and everyone loved those too. Thanks Annie!