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Chicken Pineapple Salad

Course Salads
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Author Inspired by Kurush Dalal


Classic Mayonnaise Dressing

  • 2 eggs
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tsp apple cider vinegar
  • Pinch of pepper
  • Pinch of mustard powder
  • 500 ml sunflower oil

Chicken Marination

  • 300 gram boneless chicken (ideally leg or thigh)
  • 1 tsp ginger garlic paste
  • 1 tsp salt

For the Salad

  • 250 gram pineapple (about half)
  • 1 tsp thyme
  • Pinch of chilli flakes
  • 1 stalk celery
  • 1 sprig spring onion (green only)
  • 5 jalapeƱos
  • 100 gram processed cheese, diced
  • 6 Cherry Tomatoes, halved
  • Salt, to taste


For the Mayonnaise

  • Break two eggs. They must be fresh - this will impact the taste of your mayonnaise. Mix in the salt, sugar, pepper, mustard and apple cider vinegar.
  • With a hand beater start beating the eggs. As you do this, add the oil in a slow steady stream until the eggs and oil starts to emulsify.
  • Keep beating the mixture until all the oil is completely blended in and you have a smooth mayonnaise. Store it in the fridge in a clean bottle and use with your "salads" as you please.

For the Chicken

  • Marinate the boneless chicken with ginger-garlic paste and salt. Set aside for 30 minutes. Later place on open flame with some water and allow it to boil until tender.
  • Once the chicken is cooked, do not shred it. Instead, dice into small cubes. This helps the chicken to stay moist and not dry out.

For the Salad

  • Cut the pineapple in half horizontally. Core it from the centre keeping the base intact. Traditionally, we use this to serve the salad though you may serve it in a platter as well if you wish.
  • Cut half the pineapple (about 250gm) into cubes and set aside.
  • Cut the cherry tomatoes in half. Lightly toss them in a pan with some oil until slightly bruised. Now gently sauce the chopped celery as well. Set both aside.
  • In a mixing bowl, mix in all the salad ingredients namely the chicken, pineapple, thyme, chilli flakes, celery, spring onion, jalapeƱos and cheese.
  • Once everything is combined, add in your mayonnaise (about half of what you made if you followed the proportions above). Keep in the fridge and allow this to chill for at least 1 - 2 hours.
  • At the time of serving, check if the salad needs more mayonnaise in case the chicken has soaked it all up. Scoop the salad into the pineapple and garnish with the cherry tomatoes.
  • Serve chilled along with steak, roast chicken or just about anything. This mix makes for a great sandwich filling the next day as well!