This delicious take on a chicken salad includes juicy pineapple, fresh mint, cinnamon, and macadamia nuts.

It’s still blazing hot outside here in Phoenix and this heat has me craving cold sandwiches and light salads. I mean, what’s better on a hot day than some juicy pineapple? This chicken salad recipe radiates summer with its refreshing, chilled ingredients, and impeccable flavor combination.

You’ll love this chicken salad as a sandwich on your favorite gluten free white bread or atop a bed of lettuce as a green salad. Are you or others able to have gluten? If so, my husband reports that this recipe is excellent on either a buttery croissant or Hawaiian sweet bread.

Why You’ll Love this Pineapple Chicken Salad

• The sweet pineapple and fresh mint are a winning combination.
• You’ll love how the celery and nuts add a satisfying crunch to the salad.
• Tender chicken coated in the creamy and delicious cinnamon yogurt mixture is simply the best.
• It’s the perfect lightweight meal on a warm day.

What’s in this Chicken Salad?

Chicken Breast – Cooked and either cubed or shredded chicken works well in this salad.

• Speed it up: Check your grocery store for pre-cooked and shredded rotisserie chicken if you’re in a hurry.

Pineapple – Fresh is always best! Make sure the pineapple chunks are a decent size (maybe ½ – ¾ inch). Smaller chunks get a little lost in the salad and you miss out on the taste.

• Speed it up: Canned pineapple chunks will work in a pinch. Also, sometimes grocery stores will have containers of chopped fresh pineapple in their produce section.

Macadamia Nuts – Chopped macadamia nuts go so well with the pineapple and add a nice crunch to the salad.

• Change it up: If you’re looking to save your pennies or do not like macadamia nuts, try almonds or pecans.

Celery – This classic chicken salad ingredient goes well with everything and just like the macadamia nuts, adds nice texture.

Fresh Mint – You’ll love how the mint pairs with the pineapple. It’s a fresh and tasty combination!

Yogurt Mixture:

Vanilla Yogurt – I use a light vanilla yogurt in this recipe.

• Change it up: Use a non-dairy yogurt if you are dairy free. There are a lot of options for a yogurt base depending on your preference including soy, coconut and more. Also, plain yogurt works fine, just add a little extra honey.

Honey – I love using honey as a sweetener instead of refined white sugar.

*** Did you know raw honey has antibacterial and antifungal properties and is even anti-inflammatory?

Apple Cider Vinegar – Love the little bit of subtle zip this adds!

Lemon Juice – Fresh is always best!

• Speed it up: Although I always love fresh juice, bottled lemon juice works fine too.

Cinnamon – The cinnamon is so nice with the pineapple – yum!

Brown Sugar – For a little extra added sweetness.

Salt – Just a little to help bring out the flavors.

Other Ingredients:

Butter Lettuce – The mild buttery taste of this lettuce is great with the chicken salad.

Bread – If you are making sandwiches, choose your favorite gluten free white bread.

How to make the Chicken Salad

The first thing I do is add the light yogurt to a large bowl and mix in the sweet honey, tangy apple cider vinegar and lemon juice.

Next, I mix in the cinnamon, brown sugar and salt and take a little taste because it looks so good!

I then remove about a quarter cup of the yogurt mixture and put it in the fridge. This will eventually be used as extra spread if I’m making sandwiches or dressing for a green salad.

Then, I add the cooked chicken breast, juicy pineapple, macadamia nuts, celery, and fresh chopped mint to the yogurt mixture and mix it all together until everything is coated well.  

Next, I cover and chill the chicken salad for at least 1 hour.

If I’m Making Sandwiches

When I’m ready to make the sandwiches, I lightly toast the bread and spread about a half tablespoon of the extra yogurt mixture on each piece of bread.

Then, I remove the chicken salad mixture from the fridge last minute so it’s as chilled as possible when serving.

Lastly, I place a large piece of butter lettuce on half of the bread slices and chicken salad mixture on the other slices and put the opposing sides of the sandwiches together. I slice the sandwiches from corner to corner and dig in. Yum!

If I’m Making a Green Salad

First, I rinse, dry, and chop a head of butter lettuce and place it in a large serving bowl.

Next, I grab the extra yogurt mixture and toss it with the butter lettuce, coating the leaves as evenly as possible.

Then, I top the salad greens with the chicken salad mixture. My husband LOVES the sweetness level of the chicken salad, and so do I, but I like to serve this salad with a light drizzle of a champagne or lemony vinaigrette to add a little tanginess.

What to serve with this Pineapple Chicken Salad

If Served as Sandwiches

Potato Chips – Simple salted potato chip goes well with this sandwich.

Coleslaw – Fresh, light coleslaw is another option to serve with it.

Green Salad – A small side salad with a light dressing is a great choice as well.

If Served as a Green Salad

Bread – This salad is great with your favorite bread. Serve the bread with butter or olive oil with salt and pepper. If you are not gluten free, Hawaiian sweet rolls are great with this salad.

Making Ahead & Storing Leftovers

Making Ahead

The chicken salad is best when made ahead and chilled for at least one hour and up to 24 hours.

Storing Leftovers

Store leftover chicken salad on its own covered and in the fridge for up to 48 hours. Avoid making the sandwiches or green salad until you are ready to eat them.

Thank you for joining me in making this pineapple chicken salad. I hope you enjoyed it and let me know what you think in the comments below!

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