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Chicken and Pineapple Salad

"This salad takes a little time, but it is truly worth the few extra steps," writes Diane Sparrow, Osage, Iowa. "It has been a family favorite for years. It makes a nice summer lunch...or a fun first course for an Asian vegetable stir-fry."
  • Total Time
    Prep: 25 min. Cook: 15 min. + chilling
  • Makes
    5 servings

Ingredients

  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened pineapple juice
  • 1/4 cup chicken broth
  • 2 tablespoons plus 1-1/2 teaspoons white vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon canola oil
  • SALAD:
  • 1 pound boneless skinless chicken breast, cut into 1/2-inch strips
  • 2 teaspoons reduced-sodium soy sauce
  • 1/2 teaspoon minced fresh gingerroot
  • 2 teaspoons canola oil
  • 1 medium cucumber, quartered, seeded and thinly sliced
  • 1 large red onion, quartered and thinly sliced
  • 1 celery rib, thinly sliced
  • Lettuce leaves, optional
  • 5 pineapple slices, halved
  • 2 tablespoons sesame seeds, toasted

Directions

  • In a large saucepan, combine the sugar, cornstarch and salt. Gradually add the pineapple juice, broth, vinegar, soy sauce and oil until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate.
  • In a large bowl, toss chicken with soy sauce and ginger. In a large nonstick skillet, saute chicken in oil until no longer pink. Remove from the heat and allow to cool. Combine the cucumber, onion, celery and chicken.
  • Pour chilled sauce over chicken; toss to coat. Just before serving, line salad plates with lettuce if desired. Arrange chicken salad and pineapple over lettuce. Sprinkle with sesame seeds.
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