Chicken Salad With Pineapple and Grapes

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This pineapple chicken salad is the perfect mix of sweet and savory, creamy and crunchy. The addition of fruit and the simple dressing bring it all together to make a versatile and delicious sandwich filling, cracker topper and more.

Chicken salad is made even more delicious with the addition of grapes and pineapple. This fabulous recipe comes together easily and can be made ahead.

It’s perfect for picnics, wonderful for a weekend lunch or serve it as a fun entrée at parties. It has that fresh and light flavor that will have you coming back for more.

If you have ever attended and baby or bridal shower in the vicinity of my hometown, you are likely to have had this recipe. It is a fabulous make ahead option for a luncheon.

In fact an old family friend shared the recipe with my mom several years ago. My mom was planning a shower and this chicken salad instantly came to mind.

For showers it is great served on a Hawaiian roll. Make up a whole platter of little sandwiches so people can grab one or two and go.

But you don’t have to wait for a party to make some. In fact, I highly recommend this recipe becomes a part of your regular rotation all spring and summer long.

Serving Suggestions

As I mentioned above, we like serving it on rolls in the form of little sliders for parties. Hawaiian rolls are a fabulous way to accentuate the pineapple.

However standard cocktail rolls or slider buns from the bakery will be perfect.  Make a whole stack of sandwiches, some with lettuce and some without, and everyone can just grab what they want.

If you want a bigger sandwich, grab your favorite bread. A good hearty wheat or homestyle white is great.

A loaf of cottage bread makes for good sandwiches. Of course a croissant is a fabulous option as well!

For a fabulous wrap, grab your favorite flatbread or tortilla. Layer in some leaf lettuce, pile it with chicken salad and roll it up.

For an even fresher low cal style, serve it diner style on a plate of greens. Place a scoop of fruited chicken salad in the center and dig in.

You can also serve it as an appetizer. Just put out a bowl of chicken salad and an assortment of crackers. People will keep going back for more of the sweet and salty combo.

You could even turn it into a pasta salad. It would be very similar to chicken poppy seed pasta salad.

Storing Homemade Chicken Salad

You can whip up a batch and make a sandwich right away, or you can make it ahead.  Just remember the fruit will give off some liquid as it sits, so make the dressing a little tighter than you normally would if you make it ahead.

For the freshest look and taste, make the chicken salad a couple of hours ahead. Store it in the refrigerator and make the sandwiches just before serving.

More Tasty Sandwich Fillings

If you are looking for more fun sandwich style salads, I have recipes for you! Deviled ham and egg salad is perfect for using up Easter leftovers, but you could really have it any time.
 
Another great twist on egg salad uses avocado instead of mayonnaise.  That was one of Little Dude’s absolute favorite meals when he was little.

What are your favorite sandwich salad recipes? Tell me all about them in the comments or on social media.

Pineapple Chicken Salad With Grapes

Carlee

This chicken salad is the perfect mix of sweet and savory, creamy and crunchy. The addition of fruit and the simple dressing bring it all together to make a versatile and delicious sandwich filling, cracker topper and more.

4.92 from 25 ratings

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Total Time 15 minutes mins

Course Dinners, Lunch

Cuisine American

Servings 12 Servings

Calories 158 kcal

Equipment

• Nordic Ware Prep & Serve Mixing Bowl Set, 3-pc, Set of 3, Coastal Colors
• Zyliss Comfort Utility Knives

Ingredients

  

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• 6 chicken breasts cooked
• 2 stalks celery
• 8 ounce can pineapple
• 1 cup seedless grapes
• ½ cup pecan pieces
• ½ cup Miracle Whip
• 1 teaspoon sugar

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Instructions

 

• Cut the cooked and cooled chicken breasts into small cubes. 
• Drain the pineapple, but save the liquid.
• Thinly slice the celery and halve or quarter the grapes depending on the size of the grapes.
• Thin the Miracle Whip with a teaspoon or two of the pineapple juice and add the sugar.  Add the chicken, celery, pecans and drained pineapple.  
• Add more pineapple juice if needed to thin it out. 
• Adjust your salt and pepper (the amount you need will depend on how you seasoned your chicken breasts and your taste.)
• Chill until ready to serve. 

Nutrition

Serving: 1ServingCalories: 158kcalCarbohydrates: 8gProtein: 19gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 52mgSodium: 134mgFiber: 1gSugar: 6g

Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

Thanks for sharing!