Hawaiian Chicken Salad With Pineapple Recipes

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HAWAIIAN CHICKEN SALAD WITH PINEAPPLE



Hawaiian Chicken Salad with Pineapple image

This Hawaiian-inspired chicken salad with pineapple and ham makes a great kid snack or lunch and is ready in just 5 minutes!

Provided by Kate

Categories     Toddler Meals

Time 5m

Number Of Ingredients 7

1.5 cups cooked chicken, shredded or chopped
1/2 cup diced or chopped ham
1/2 cup pineapple chunks, finely diced
2 tablespoons mayonnaise, or more to taste
1 scallion, diced
Salt and pepper, to taste (start with up to 1/4 tsp each)
Bread, wraps, or crackers for serving, and see notes for other optional add-ins for the chicken salad

Steps:

  • Combine the chicken, pineapple, ham, mayonnaise, and chopped scallion in a large bowl and mix well. Season with salt and pepper, if desired. Serve in a sandwich, in lettuce wraps, in a wrap, or with crackers.

Nutrition Facts : Calories 235 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 15 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 354 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

HAWAIIAN CHICKEN SALAD



Hawaiian Chicken Salad image

This delicious, fruity chicken salad is a change from the standard. It's easy to double the recipe for a larger group.

Provided by Shirlie Burns

Categories     Salad

Time 10m

Yield 6

Number Of Ingredients 6

2 (3 ounce) packages cream cheese, softened
⅓ cup creamy salad dressing, e.g. Miracle Whip ™
1 (8 ounce) can pineapple tidbits, juice reserved
3 (5 ounce) cans chunk chicken, drained
1 cup blanched slivered almonds
1 ½ cups seedless grapes, halved

Steps:

  • In a medium bowl, beat cream cheese until fluffy. Mix in salad dressing and 2 tablespoons reserved pineapple juice. Stir in the pineapple tidbits, chicken, almonds, and grapes until evenly coated. Chill until serving.

Nutrition Facts : Calories 416.1 calories, Carbohydrate 19 g, Cholesterol 79.6 mg, Fat 28.5 g, Fiber 2.4 g, Protein 21.8 g, SaturatedFat 9 g, Sodium 555.3 mg, Sugar 14.7 g

HAWAIIAN CHICKEN MACARONI SALAD



Hawaiian Chicken Macaroni Salad image

I usually make this Hawaiian macaroni salad out of leftover chicken. The sweet pineapple complements the crisp celery, green beans and almonds in this flavorful, well-dressed salad. -Margie Dearth, Fremont, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1 can (8 ounces) unsweetened pineapple chunks, undrained
1 cup cooked elbow macaroni
1/2 cup diced cooked chicken
1/2 cup chopped celery
1/2 cup frozen cut green beans, thawed
2 tablespoons slivered almonds
1/3 cup plain yogurt
3 tablespoons mayonnaise
1/4 teaspoon salt

Steps:

  • Drain pineapple, reserving 1-1/2 teaspoons juice; set juice aside. In a small bowl, combine the pineapple, macaroni, chicken, celery, green beans and almonds., Combine the yogurt, mayonnaise, salt and reserved pineapple juice. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 432 calories, Fat 23g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 470mg sodium, Carbohydrate 38g carbohydrate (17g sugars, Fiber 3g fiber), Protein 18g protein.

QUICK HAWAIIAN CHICKEN SALAD



Quick Hawaiian Chicken Salad image

A friend shared this recipe with me. It's great for brunch or a summer supper.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

2-1/2 cups diced cooked chicken
1 can (20 ounces) pineapple tidbits, drained
1 cup seedless red grapes, halved
3/4 cup sliced celery
3/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup navel orange segments
3/4 cup sliced firm bananas
1/3 cup salted peanuts

Steps:

  • In a bowl, combine the first seven ingredients. Fold in oranges. Cover and refrigerate until chilled. Just before serving, fold in bananas and sprinkle with peanuts.

Nutrition Facts : Calories 333 calories, Fat 23g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 337mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 15g protein.

HAWAIIAN CHICKEN SALAD



Hawaiian Chicken Salad image

A giant salad loaded with the tropical flavours of Hawaii! This recipe is based on the marinade for these Hawaiian Chicken Skewers I shared a few weeks ago - see note 1 for how to REUSE the marinade for this recipe. This recipe also uses leftover Coconut Lime Cilantro/Coriander Rice that I shared as a side for the skewers.

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Salad

Time 25m

Number Of Ingredients 27

Marinade ((Note 1):)
1/3 cup coconut milk ((from a can))
1/4 cup pineapple juice ((from can, save pineapple pieces))
1 tbsp tomato sauce/ketchup
1 tbsp soy sauce
Zest of 1 lime
2 garlic cloves (, minced)
1/4 tsp EACH onion powder (, cumin, paprika, ginger powder, salt)
Chicken & Salad:
1/2 tbsp olive oil
1 large chicken breast (, halved horizontally)
1/2 cup corn
1/2 - 3/4 cup pineapple pieces ((from can))
4 - 6 cups chopped lettuce
1/2 avocado (, cut into wedges)
1/2 red onion (, finely sliced)
1/2 cup cherry tomatoes (, halved)
1 small carrot, finely shredded
1 - 1 1/2 cups Coconut Lime Cilantro / Coriander Rice ((Note 2))
Dressing:
1 1/2 tbsp lime juice
2 1/2 tbsp olive oil
2 tbsp finely chopped cilantro/coriander
1/2 garlic minced
1/2 tsp sugar or honey
1/4 tsp salt
Black pepper

Steps:

  • Mix together Marinade ingredients, marinate chicken for minimum 3 hours, preferably overnight.
  • Shake Dressing ingredients together in a jar, set aside for at least 15 minutes.
  • Heat oil in a non stick skillet over high heat (or BBQ). Add chicken and cook each side for 3 minutes or until golden. Remove and cover loosely with foil for 5 minutes, then slice thickly.
  • Sear 1/2 cup pineapple pieces and corn in the skillet until golden.
  • Pile salad ingredients on a platter and top with sliced chicken. Drizzle over Dressing. Serve and pretend you're in Hawaii!

Nutrition Facts : ServingSize 346 g, Calories 494 kcal, Carbohydrate 35.5 g, Protein 36 g, Fat 24.7 g, SaturatedFat 3.5 g, Cholesterol 86 mg, Sodium 868 mg, Fiber 4.5 g, Sugar 9.2 g, UnsaturatedFat 21.2 g

HAWAIIAN CHICKEN SALAD



Hawaiian Chicken Salad image

This easy and colorful Hawaiian chicken salad with grilled pineapple and vegetables is the perfect lean dish for lunch or dinner.

Provided by Tonje

Categories     Dinner     lunch     Main Course

Number Of Ingredients 13

1/2 tsp diced chili
1 tsp cilantro
1 tbsp olive oil
1/2 lime ((juice only))
1/4 tsp white wine vinegar
1 chicken breast fillet
1 tsp Cajun seasoning ((or any other seasoning))
1/2 avocado
2 radishes
1/2 red bell pepper
5 cherry tomatoes
100 g fresh pineapple ((peeled and sliced))
handful cilantro ((green coriander))

Steps:

  • First, prepare the chicken breast fillets by seasoning them. I like to add salt, pepper, paprika and garlic powder to them, but you can definitely just use whatever seasoning you like.
  • Preheat your oven to 350 °F or 180 °C. Heat a splash of oil in a frying pan or skillet on medium heat, and pan sear the chicken for a few minutes until golden on both sides.
  • Place the chicken in a casserole dish, or on a sheet covered baking tray, along with pineapple slices, and bake in the oven for 5-15 minutes, or until the internal temperature of the chicken reaches 74 °C or 165 °F.
  • Remove the chicken from the oven, and leave it to rest for a few minutes before slicing.
  • Finely dice fresh chili and cilantro, and add these to a small container. Add white wine vinegar, olive oil and lime juice. Stir or shake to combine the ingredients. Optionally, you can add some black pepper to taste.
  • Dice the vegetables and place them in a bowl. Add roasted or grilled pineapple and chicken, and drizzle the dressing over the top. Serve the salad immediately!

Nutrition Facts : Calories 466 kcal, Carbohydrate 21 g, Protein 28 g, Fat 32 g, SaturatedFat 5 g, Cholesterol 72 mg, Sodium 165 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving

MIMI'S CURRIED HAWAIIAN CHICKEN SALAD



Mimi's Curried Hawaiian Chicken Salad image

My mother Joyce, who my children call 'Mimi,' is a great Southern cook and has many legendary recipes. This is one of her crowd pleasers. She's been making this very traditional 'lady-like' chicken salad for as long as I can remember. It's best the day after making, and is colorful and fragrant and perfect for a summer supper -- or a ladies' luncheon!

Provided by LEGALPEACH

Categories     Salad     Curry Salad Recipes

Time 45m

Yield 15

Number Of Ingredients 11

6 boneless, skinless chicken breasts, cubed
3 cups mayonnaise
1 tablespoon curry powder
1 teaspoon lemon juice
1 tablespoon soy sauce
2 ½ cups slivered almonds, toasted
1 pound seedless green grapes, halved
2 cups chopped celery
1 (8 ounce) can sliced water chestnuts
1 (20 ounce) can pineapple chunks, thoroughly drained
paprika, for garnish

Steps:

  • Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.
  • In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
  • Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight).
  • Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.

Nutrition Facts : Calories 587.7 calories, Carbohydrate 19.3 g, Cholesterol 71.5 mg, Fat 45.7 g, Fiber 3.4 g, Protein 26.8 g, SaturatedFat 6.3 g, Sodium 389.3 mg, Sugar 12.4 g

HAWAIIAN CHICKEN SALAD



Hawaiian Chicken Salad image

My mom signed me up for cooking classes when I was in seventh grade. I've been hooked ever since! I only used fresh ingredients in this salad, which combines a number of tropical flavors.-Bob Wedemeyer, Lynnwood, Washington

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 15

5 cups cubed cooked chicken
1 can (16 ounces) pineapple chunks, drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup julienned green pepper
1 cup green grapes
1 cup seedless red grapes
1 cup shredded cheddar cheese
3/4 cup salted cashews
1/2 cup chopped celery
1/2 cup chopped green onion
DRESSING:
1/3 cup mayonnaise
1/3 cup plain yogurt
4 teaspoons apple juice
1/4 to 1/2 teaspoon salt

Steps:

  • In a large bowl, combine the first 10 ingredients. Combine the dressing ingredients; pour over salad and toss to coat. Cover and refrigerate for 4 hours or until ready to serve.

Nutrition Facts :

HAWAIIAN CHICKEN SALAD



Hawaiian Chicken Salad image

A recipe that I found at epicurean.com and modified it a bit to suit our tastes. This is served as an appetizer with bread cubes and crackers.

Provided by diner524

Categories     Spreads

Time 15m

Yield 20 serving(s)

Number Of Ingredients 8

2 (9 1/2 ounce) cans white meat chicken (it suggests Swansons)
1 (12 ounce) can crushed pineapple in syrup
8 ounces cream cheese
2 stalks celery
1/2 small onion, minced
salt and pepper
1 loaf Hawaiian bread, round
pecans, chopped (or coconut)

Steps:

  • Drain meat well and blot on paper towels to dry meat and drain pineapple well. Bring cream cheese to room temperature to soften and chop celery and onion, med to fine. Mix meat, pineapple, celery, onion and cream cheese in large bowl,mix well with fork. Season to taste with salt and pepper. Cover and chill several hours or overnite is better. To serve cut the center out of the bread and stuff with salad. Chop the center bread that was removed into cubes. Garnish with coconut or pecans.(I prefer pecans)serve on party crackers and bread cubes.

Nutrition Facts : Calories 78.4, Fat 4.4, SaturatedFat 2.3, Cholesterol 27.9, Sodium 53.6, Carbohydrate 3, Fiber 0.2, Sugar 2.7, Protein 6.8

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