Creamy Chicken Breast with Pineapple Salad

Course: Appetizer, Lunch, Salad

Cuisine: International

Diet: Halal, Kosher, Low Fat

Keyword: chicken breast with pineapple salad, chicken salad with pineapple and mayo, cold chicken salad, creamy pineapple chicken salad

Prep Time: 10

Cook Time: 25

Cooling Time: 15

Total Time: 50

Servings: people

Calories: 529kcal

Author: Timea

A refreshing, creamy cold chicken salad made with tender sautéed chicken breast, sweet pineapple chunks, fresh leeks, and a silky mayonnaise-Greek yogurt dressing.

Print Recipe

Metrics - US Customary

Equipment

1 Frying Pan
1 bowl

Ingredients

For the Chicken & Pineapple Base:

500 g chicken breasts cleaned and diced into 1-inch / 3–4 cm cubes
435 g pineapple chunks canned, juice reserved
1 piece leek trimmed and finely chopped
2 tablespoon soy sauce dark
1 teaspoon sea salt kosher
1 teaspoon ground pepper freshly ground
1 tablespoon thyme chopped
50 ml pineapple juice from canned pineapple
100 ml olive oil or pork lard, for pan-searing

For the Creamy Dressing:

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

Instructions

Trim and Dice: Clean any excess skin or fat from the chicken breasts, then cut into uniform 1-inch (3–4 cm) cubes.
Season: In a mixing bowl, toss the chicken cubes with sea salt, freshly ground black pepper, garlic powder, and dark soy sauce.
Prep Produce: Clean and finely chop the leek. Drain the canned pineapple chunks, reserving 150 ml of the juice in a small bowl.
Pan-Sear Chicken: Heat the olive oil (or pork lard) in a deep skillet over medium-high heat. Add the chicken cubes and sauté until white on all sides.
Add Aromatics: Add the chopped fresh thyme and leeks to the skillet. Cook for about 2 minutes until the leek softens.
Simmer: Add half of the pineapple chunks and 50 ml of reserved pineapple juice to the skillet. Cover and simmer over medium heat for 10 minutes until chicken is tender and cooked through.
Cool: Transfer the cooked chicken and pineapple mixture into a wide bowl. Allow it to cool completely to room temperature.
Make Dressing: In a separate bowl, whisk together mayonnaise, Greek yogurt, 100 ml of pineapple juice, lemon juice, salt, and pepper until smooth and creamy.
Assemble: Add the remaining half of the pineapple chunks to the cooled chicken. Pour the mayonnaise dressing over top and gently fold together.
Chill & Serve: Taste and adjust seasoning with extra sea salt or lemon juice. Cover and refrigerate for at least 15 minutes before serving cold.

Video

Notes

Must-Follow Cooling Rule: Always allow the cooked chicken and pineapple mixture to cool completely to room temperature before folding in the mayo dressing. Warm ingredients will melt the mayonnaise and break the emulsion, resulting in an oily, separated sauce.
Canned vs. Fresh Pineapple: Stick with canned pineapple in 100% juice for best results. Fresh pineapple contains active bromelain enzymes that tenderize chicken too aggressively over time and can cause dairy (like Greek yogurt) to turn bitter if stored overnight.
Storage & Shelf Life: Store in an airtight container in the refrigerator for up to 3–4 days. Give the salad a light stir before serving to redistribute any settled dressing.
Do Not Freeze: Freezing is not recommended for this recipe. As mayonnaise and yogurt thaw, the emulsified fats separate into liquid, making the dressing watery.
Make-Ahead Tip: You can sauté the chicken and pineapple up to 24 hours in advance and keep it chilled in the fridge. Whisk the dressing separately and combine everything 15 minutes before serving for maximum freshness.
Lighter / Low-Calorie Option: You can adjust the dressing ratio to 1 tablespoon mayonnaise and 4 tablespoon Greek yogurt (or 100% Greek yogurt) if you want a lighter, protein-packed version without losing creaminess.

Nutrition