10 delicious salads with pineapple

The sweet and sour fruit mixes perfectly with cheese, chicken, eggs, crab sticks, cucumbers and more.

3 necessary tips

Salads can be prepared with both canned and fresh pineapple. Lifehacker will help you choose a tasty fruit.
Read this article to find out how to quickly and easily peel a fresh pineapple.
Mayonnaise can be prepared at home, replaced with sour cream or other sauces.

1. Layered salad with pineapple, chicken and cheese

Ingredients

350 g boiled chicken fillet;
250 g canned or fresh pineapple;
200 g cheese;
a few tablespoons of mayonnaise;
salt is optional.

Manufacturing

Cut the chicken and pineapple into medium cubes. Grate the cheese on a small grater. Layer the salad in this order: half cheese, half chicken, pineapple, remaining chicken and cheese.

Lightly coat any layer with mayonnaise. Salt the chicken.

Place the salad in the refrigerator for 1–2 hours to soak.

Prepare 🍗

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2. Salad with pineapple, cheese and garlic

Ingredients

400 g canned or fresh pineapple + several rings for decoration;
250 g hard cheese;
1–2 cloves of garlic;
ground black pepper - to taste;
1–2 tablespoons of mayonnaise;
a few olives - optional;
no matter what kind of greens - optional.

Manufacturing

Cut the pineapple into small cubes, grate the cheese on a medium grater and chop the garlic. Add pepper and mayonnaise to the ingredients and stir. If desired, garnish the salad with pineapple rings, olives and herbs.

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3. Salad with pineapple, meat, pickled cucumbers and croutons

Ingredients

400 g boiled pork or beef;
2 pickled cucumbers;
250 g canned or fresh pineapple;
salt - to taste;
ground black pepper - to taste;
a few tablespoons of mayonnaise;
50 g crackers with meat flavor.

Manufacturing

Cut the meat into small pieces, and the cucumbers and pineapple into small cubes. Add salt and pepper and stir. Before serving, pour mayonnaise over the salad and sprinkle with croutons.

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4. Salad with pineapple, shrimp, Chinese cabbage and pomegranate

Ingredients

300 g small peeled shrimp;
1 teaspoon salt;
1 small fork of Chinese cabbage;
300 g canned or fresh pineapple;
100 g lemon seeds;
3 tablespoons sour cream;
1 tablespoon olive oil;
1 teaspoon lemon juice;
1-2 teaspoons grainy mustard.

Manufacturing

Boil shrimp in salted water and cool. Cut the cabbage into large pieces and the pineapple into medium pieces. Add shrimp and pomegranate to them.

Mix sour cream, olive oil, lemon juice and mustard. Season the salad with the resulting consistency and refrigerate for 10–15 minutes.

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5. Salad with pineapple, smoked chicken, corn and cucumber

Ingredients

200 g smoked chicken fillet;
200 g canned or fresh pineapple;
1–2 cucumbers;
150 g canned corn;
4–5 tablespoons of sour cream;
½ teaspoon mustard;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Cut the chicken and pineapple into similar cubes, and the cucumber into cubes. Add corn to them. Combine sour cream, mustard, salt and pepper. Season the salad with the resulting consistency and add salt.

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6. Salad with pineapple, mushrooms, chicken and pickled onions

Ingredients

2 onions;
½ tablespoon vinegar 9%;
½ teaspoon salt;
½ teaspoon sugar;
300 g boiled chicken fillet;
150 g canned or fresh pineapple;
150 g pickled champignons;
a few tablespoons of mayonnaise.

Manufacturing

Cut the onion into thin half rings, pour over boiling water and drain. Add vinegar, salt and sugar to the onion and stir. Leave to marinate while you prepare the other ingredients.

Cut the chicken and pineapple into medium cubes. Divide the champignons in half or into quarters. Add the onion, squeezing it out of the marinade, and mayonnaise, stir and put in the refrigerator for half an hour.

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7. Layered salad with pineapple, chicken, cheese, eggs and walnuts

Ingredients

2 boiled eggs;
150 g boiled chicken fillet;
150 g canned or fresh pineapple;
50 g hard cheese;
80 g walnuts;
a few tablespoons of mayonnaise;
salt - to taste.

Manufacturing

Cut the eggs, chicken and pineapple into small cubes. Grate the cheese on a medium grater. Dry the nuts in a dry frying pan and chop with a knife.

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8. Salad with pineapple, ham, Korean carrots, cheese and corn

Ingredients

200 g ham;
200 g canned or fresh pineapple;
200 g hard cheese;
200 g canned corn;
200 g Korean carrots;
a few tablespoons of mayonnaise.

Manufacturing

Cut the ham into long sticks, and the pineapple into large pieces. Grate the cheese on a small or medium grater. Add corn, carrots and mayonnaise and stir thoroughly.

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9. Salad with pineapple, crab sticks, eggs and cheese

Ingredients

350 g crab sticks;
250 g canned or fresh pineapple;
3 boiled eggs;
250 g hard cheese;
3–4 cloves of garlic;
salt - to taste;
ground black pepper - to taste;
a few tablespoons of mayonnaise;
a few sprigs of parsley - optional;
a handful of olives - optional.

Manufacturing

Cut crab sticks and pineapple into small cubes. Grate the eggs and cheese on a large grater. Add chopped garlic, salt, pepper and mayonnaise. Add parsley and chopped olives if desired. Stir the salad and refrigerate for an hour.

Do

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10. Salad with pineapple, celery, apple, cheese and bell pepper

Ingredients

several celery stalks;
1–2 green apples;
100–150 g hard cheese;
1 reddish bell pepper;
250 g canned or fresh pineapple;
a few sprigs of parsley or spinach leaves;
a few tablespoons of mayonnaise;
salt - to taste.

Manufacturing

Cut the celery, peeled apples, cheese, peppers and pineapple into medium pieces. Add coarsely chopped herbs, mayonnaise and salt and stir.

Layered salad with chicken, pineapples, cheese and nuts

For the salad recipe you will need:

chicken breast – 350g
cheese – 170g
eggs – 3 pcs.
canned pineapples – 3-4 rings
mayonnaise – 50-60g
walnuts – 1 handful
garlic – 1 clove (optional).

Salad recipe:

Boil the chicken breast in advance and cool directly in the broth. Then cut into small pieces and place on a flat dish. Apply a mesh of mayonnaise on top of it.

Open the jar of pineapples and take out the rings. Cut them into cubes. Squeeze out the juice and place on top of the meat. Lubricate with mayonnaise.

Boil the eggs hard (cook for 10 minutes after boiling). Divide them into yolks and whites. Finely chop the whites. Place on pineapples. Lubricate with a mesh of mayonnaise.

Grate the cheese on a small grater. It’s better to make it hanging – right above the salad. Then the cheese layer will be soft and airy. Lubricate with mayonnaise.

Mash the yolks until crumbly. Cover the cheese with them. Lastly, coat the salad with mayonnaise. To quickly chop nuts, place them in a plastic bag and walk over them with a rolling pin. Garnish with chopped nuts, having previously fried them in a dry frying pan without oil, and parsley leaves. Place layered chicken breast salad with pineapples and walnuts in the refrigerator for half an hour. Bon appetit!

Canned pineapples are very juicy. Before forming the salad, they must be squeezed out of the juice. Don't use too much mayonnaise, otherwise it will make the salad watery.

Salad should not be salty! Therefore, the salt that is in meat and cheese will be completely enough. If you want to add garlic, chop it and mix with mayonnaise before dressing the salad.

Layered salad with chicken, pineapples, cheese and nuts

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Layered salad with chicken, cheese and pineapple

Layered salad with chicken, cheese and pineapples is an appetizer that is popular not only in this version. Options with the addition of garlic or walnuts are no less popular.

This salad can be prepared by simply mixing all the ingredients. But, you must admit, serving it in the form of a layered salad looks the most beautiful, especially if you plan to include it in the festive menu!

Ingredients

– Chicken fillet (boiled) – 300 g

– Canned pineapple – 300 g

– Semi-hard cheese – 200 g

– Chicken eggs (hard-boiled) – 4 pcs.

– Mayonnaise – to taste

– Pepper (ground) – to taste

– Parsley – to taste

Prepare a layered salad with chicken, cheese and pineapples

A fillet taken from a chicken breast that has been boiled until fully cooked in water, salted and seasoned to taste, will come in handy.

Recipe: Puff salad with pineapple

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As for other ingredients, they can be completely different. You can also choose your own salad recipe, depending on the tastes and preferences of your family.

Not so long ago, a salad with pineapples and chicken was considered quite unusual, because the combination of these two products was very bold. But this is only at first glance, because this experience turns out to be so tasty that, having tasted it, you are constantly eager to take more. Moreover, preparing a layered salad with pineapples and chicken is easier than usual. Pineapple is a fruit that adds an extraordinary piquancy to any dish, and the salad turns out to be the freshest and most tender.

Salad with crab sticks

crab sticks – 250 g
Dutch cheese – 220 g
boiled chicken eggs – 3 pcs.
canned pineapples – 250 g
mayonnaise – 150 g

First you need to boil chicken eggs, peel them and grate them. Also grate the Dutch cheese and crab sticks. Place all ingredients in separate bowls and mix with mayonnaise.

Place in layers on a plate in the following order: crab sticks, eggs and cheese. Place the salad in the refrigerator, and before serving, open the jar of pineapples, take out the required number of pineapples and cut into pieces. Place pineapple pieces on top of the salad.

Salad with chicken leg

potatoes – 3 pcs.
chicken leg – 1 pc.
walnut kernels – 160 g
chicken eggs – 3 pcs.
Russian cheese – 150 g
onion – 1 pc.
canned cucumbers – 5 pcs.
mayonnaise – 250 g
green onion feathers – 150 g
salt, ground dark pepper

The potatoes should be washed and skinned and placed in a pan of water. Let it cook, drain the water, cool and peel. Later grate the potatoes on a medium grater.

Also boil the chicken eggs so that the yolks are thick. The eggs need to be boiled for about 10 minutes. Peel the finished eggs and also grate them, only with large cells.

Place the ham in a saucepan with water, add salt and cook. When the meat is ready, turn off the heat and cool. The meat should be separated from the bone and cut into small pieces.

Grate Russian cheese on a large grater. Remove the canned cucumbers from the jar and cut into small cubes. Peel the onion and finely chop it.

All prepared ingredients must be laid out in layers and each layer must be lightly salted and greased with mayonnaise. First add the potatoes, then the onions, half the chicken, canned cucumbers and the second half of the meat. The next layer will be cheese, which should be applied to the entire salad, from all sides, only so that the salad comes out in the shape of a pineapple. The outermost layer will be the eggs.

The finished salad should be decorated with walnut halves and pineapple greens with green onions.

Salad with walnuts

chicken fillet – 1 pc.
canned pineapples – 1 can
Boiled chicken eggs – 2 pcs.
Estonian cheese – 150 g
walnut kernels – 100 g
mayonnaise – 300 g

Place the chicken fillet in a pan of water, add salt and cook. Cool the finished fillet and cut into small pieces. Boil the eggs too, just cook for 10 minutes, and then peel and cut them.

Prepare the dish, place the chicken as the first layer of salad, which is coated with a small amount of mayonnaise. Later, open the jar of pineapples and, if they are round, cut into small pieces. Place the pineapples on the chicken and also brush with mayonnaise. Chop the eggs into the next layer and spread with mayonnaise. The outermost layer will be cheese grated on a large grater, which is decorated with a mayonnaise mesh on top.

Garlic salad

smoked chicken leg – 1 pc.
canned pineapple pieces - 1 can
Russian cheese – 150 g
mayonnaise – 240 g
garlic – 1 clove
fresh parsley and dill – 30 g

The smoked leg should be disassembled. To do this, first remove the skin, cut off the meat and cut it into cubes. Open the jar of pineapples, drain the syrup and discard the pineapples in a colander. Grate Russian cheese on a medium grater.

Place all the mayonnaise in a bowl, add a clove of garlic crushed through a press and mix thoroughly. Place the first layer of pineapples in small bowls and coat them with mayonnaise. After this, lay out the chicken and also grease with mayonnaise. Next again, pineapples and mayonnaise.

Russian cheese will go on the outermost layer of the salad, which is beautifully decorated with mayonnaise and the freshest herbs.

Beetroot salad

boiled beets – 150 g
canned pineapples – 170 g
walnut kernels – 80 g
sour cream – 4 tbsp.
salt - a pinch

First you need to cook the beets. To do this, rinse it and cook together with the skin. This time takes about 2 hours, so you should cook it in advance.

Open the jar of pineapples, strain and cut the pineapples into small pieces. If they are already in pieces in the jar, then it is not necessary to cut them smaller.

Finely chop the walnuts with a knife. All products must be laid out in layers, only so that the previous layer is visible.

Place the pineapples first and the beets on top. Beets should be greased with sour cream. You don’t have to grease it, but simply put all the necessary sour cream in a heap on the salad. The outermost layer will be walnuts.

Salad with shrimp

shrimp – 0.5 kg
boiled chicken eggs – 4 pcs.
canned pineapples – 1 can
Dutch cheese – 120 g
mayonnaise – 150 g

First you need to boil the shrimp. To do this, put them in a saucepan, add water, add a little salt and cook for a couple of minutes. Later, drain the water and allow it to cool. If you take whole shrimp, then you need to peel them, but when you take only meat, this speeds up the manufacturing process.

Prepare a dish, place shrimp on it as the first layer of salad and brush with mayonnaise. Hard-boil the eggs, cool in cool water, peel and grate. Place the eggs on the shrimp as a 2nd layer of salad. Later also grease them with mayonnaise.

Open the jar of pineapples, drain the marinade and cut the pineapples into pieces. Place the pineapples on the eggs and cover with grated cheese.

Cheese salad

smoked chicken leg – 1 pc.
canned pineapple in circles – 1 can
garlic – 2 cloves
boiled chicken eggs – 2 pcs.
Russian cheese – 100 g
mayonnaise – 200 g
raw smoked bacon – 120 g

Disassemble the smoked ham, remove the skin, cut off the meat and cut it into pieces. Open the jar of pineapples, place in a colander and cut the pineapples into pieces, throwing in only two mugs for decoration. Boil the eggs, peel and grate. Also grate the cheese.

The garlic needs to be peeled and crushed through a press, and later mixed with mayonnaise. The salad should be laid out in layers. First chicken, later pineapples, eggs and the outermost layer is cheese. Any layer during the laying process must be lubricated with mayonnaise.

Cut the bacon into pieces and place in a frying pan. Fry just enough to remove excess fat. Place pineapple slices on the salad and sprinkle with pieces of fried bacon.

Rice and corn salad

rice – 150 g
canned corn – 1 can
chicken meat – 400 g
crab sticks – 220 g
chicken eggs – 4 pcs.
canned pineapples – 1 can
fresh dill
mayonnaise – 250 g

The rice must first be boiled until tender. Boil the eggs, peel and cut into cubes. Crab sticks, pineapples and boiled chicken fillet should also be cut into small cubes. Open the jar of corn and strain.

This salad should be laid out in layers in the following order: rice, crab sticks, pineapples, corn, chicken and pineapples again. The outermost layer of the salad will be the eggs. You need to lubricate any second layer with mayonnaise, but definitely the last one. You can decorate the salad with sprigs of dill.