Chicken Breast with Pineapple Salad

Chicken Breast With Pineapple-Served in Bowl Garnished With Lettuce and Pineapple Slices

Chicken Breast with Pineapple Salad

Course: Appetizer, Dinner, Lunch

Cuisine: International

Diet: Halal, Kosher, Low Fat

Keyword: chicken breast salad, chicken breast with pineapple, chicken breast with pineapple and mayonnaise

Prep Time: 10

Cook Time: 25

Resting time: 15

Total Time: 50

Servings: people

Calories: 529kcal

Author: Timea

One of my family favourites and the perfect recipe for dinner is the chicken breast with pineapple salad. So delicious appetizer

Print Recipe

Metrics - US Customary

Equipment

1 Frying Pan
1 bowl

Ingredients

From chicken breast

500 g chicken breasts
435 g pineapple chunks canned
1 piece leek
2 tablespoon soy sauce dark
1 teaspoon sea salt kosher
1 teaspoon ground pepper freshly ground
1 tablespoon thyme chopped
50 ml pineapple juice
100 ml olive oil for frying

From mayonnaise dressing

3 tablespoon mayonnaise
2 tablespoon Greek yoghurt full fat
100 ml pineapple juice from can
½ teaspoon ground pepper freshly ground
½ teaspoon sea salt kosher
½ piece lemon juice

Instructions

Clean the skin and fat from the chicken breast, then I cut it into cubes.
Season the meat with sea salt, freshly ground pepper, and garlic powder. I also add 2 tablespoons of soy sauce.
The leek, after cleaning, I cut in four and chop finely.
Take out the canned pineapple slices and cut them into cubes, about the same size as the pieces of meat.
Heat a deeper pan, in which we put olive oil. When the oil is hot, put the chicken to fry and stir until the pieces of meat turn white on all sides.
After the chicken pieces get colour, add the chopped leek and the thyme and left about two minutes to frying.
Add half quantity of pineapple cut in cubes and 50 ml pineapple juice. Let it simmer until the chicken is cooked through.
After the meat is cooked through (I cooked it for around 10 minutes), pour all the contents into a bowl and let it cool.
Put three tablespoons of mayonnaise in a bowl. To this, add two tablespoons of Greek yoghurt, 100 ml of the pineapple juice, half a teaspoon of freshly ground pepper, and half of teaspoon of salt.
Mix well until it's smooth and you have a fluid paste.
After the meat has cooled, add the remaining pineapple and pour the mayonnaise dressing over it.
Mix slowly and season if you need with sea salt or lemon juice.
Put the bowl in the fridge for 15 minutes to allow the flavours to meld.

Video

Notes

Freezing is not recommended for this recipe as the mayonnaise-based dressing may separate and become watery when thawed.

Make sure the cooked chicken and other ingredients are thoroughly chilled before mixing them with the dressing.

You can prepare the chicken and pineapple mixture a day in advance and store it separately in the refrigerator. Make the dressing fresh just before serving to ensure the best flavour and texture.

Nutrition