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

Chicken Breast Salad with Pineapple and Mayonnaise

Course: Appetizer
Cuisine: International
Keyword: chicken breast salad, chicken breast with pineapple, chicken breast with pineapple and mayonnaise
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 668kcal
Author: Timea
Is one of the family favourites, the perfect recipe for dinner, but because it is not a hot meal, being more like a salad, it can be consumed anytime. Chicken breast with pineapple is a more modern recipe, our parents did not do that, first of all, they did not mix the tastes of salt with sweet, respectively, meat with fruits.
Print Recipe


From chicken breast

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

From homemade mayonnaise dressing

  • 2 pieces eggs yolks
  • 1 tbsp french mustard
  • 100 ml sunflower oil
  • ½ piece lemon juice
  • 2 tbsp Greek yogurt
  • 1 teaspoon sea salt
  • 1 teaspoon ground pepper freshly ground

From mayonnaise dressing

  • 3 tbsp mayonnaise
  • 2 tbsp Greek yoghurt
  • 100 ml pineapple juice from can
  • 1 tsp ground pepper freshly ground
  • 1 tsp sea salt kosher
  • ½ piece lemon juice


  • For the first time we clean the skin of chicken skin and fat, then cut it into pieces not very small, about 3-4 cm (1-1.5 inch)
  • Then season the meat with sea salt, freshly ground pepper, garlic powder, and 2 tbsp soy sauce.
  • Heat a deeper pan, in which we put olive oil (or pork lard). 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, a little pineapple juice and 50 ml water. We let it boil until the chicken is done approximate 30 min.
  • After the meat was made, we poured all the contents into a bowl and let it cool.
  • During this time I prepared a home-made mayonnaise, two egg yolks and one spoon of mustard I rubbed with sunflower oil until I got a creamy mayonnaise. At the end I put two tablespoons of fatty yogurt ( I put Greek yogurt) and I lengthened the mayonnaise with lemon juice and a little pineapple juice. I seasoned with sea salt and freshly ground pepper.
  • Whoever wants can use the simple mayonnaise bought from the store and which can also be enriched with yoghurt, ground pepper, sea salt, pineapple juice and lemon juice.
  • After the meat has cooled, pour over the mayonnaise and the rest of the pineapples and mix it slowly. It is important that the meat to not be very hot because the mayonnaise can be cut when mixing.
  • Taste and season if you need with sea salt or lemon juice.
  • Serve with fresh bread and white wine.


And with that done I want you to try this recipe and write to me your opinion about it. I also expect new ideas from you to try them together. Good appetite!!!


Serving: 1grams | Calories: 668kcal | Carbohydrates: 19g | Protein: 29g | Fat: 54g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1859mg | Fiber: 2g | Sugar: 16g