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 🍗

5 delicious chicken salads

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.

Diversify the menu 😍

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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.

Do it 🍖

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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.

Experiment 😋

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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.

Try it 🌽

10 best corn salads

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.

Arrange the salad in this order: chicken, pineapples, eggs and cheese. Lubricate any layer with mayonnaise. Salt the chicken.

Sprinkle the salad with nuts and refrigerate for 1-2 hours.

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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.

Prepare 😋

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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 it 🦀

10 exciting salads with crab sticks

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.

Pineapple and Corn Salad Recipes

The salad, which contains canned corn and pineapple, is a tasty and juicy dish that can decorate any table. An unusual special taste with a slight sweet note imparts sophistication. The appetizing appearance corresponds to the highest taste qualities. Suitable and simple recipes are suitable for everyday diet and for special occasions.

Salad with pineapple, cheese, egg and corn
Salad with pineapple, egg and corn
Salad with ham, pineapple, corn and cheese
Salad with ham, pineapple, corn and egg
Delicious salad with pineapple, corn and champignons
IT IS VERY INTERESTING!

Salad with pineapple, cheese, egg and corn

This simple dish is easy to prepare in minutes. You can vary the recipe if desired, add vegetables, decorate the salad at your own discretion.

pineapples (canned in rings) – 1 jar;
hard cheese – 150-200 g;
canned corn – 1 can;
eggs – 6 pieces;
large tomato – 2 pieces;
greens to taste;
dressing to taste.
Add garlic if desired for added spice.

Boil the eggs, chop.
Cut the tomatoes into cubes. Before this, they can be blanched and peeled in advance.
Cut or grate the cheese.
Finely chop the greens (parsley, dill). Add green onions, cilantro or basil to taste.
Remove the pineapple from the syrup and cut into cubes.
Prepare a dressing from olive oil and soy sauce. Homemade mayonnaise, dressing based on yogurt or sour cream is also suitable.
Add corn, mix all ingredients. Place in a mound and garnish with chopped herbs or grated cheese.

The introduction of vegetable oils into the recipe will make the salad light and low in calories. If desired, you can add fresh cucumber and replace canned pineapple with fresh one. The salad looks great laid out in layers in a bowl. Syrup from canned pineapple will add piquancy and a slightly sweet taste to the salad. To ensure the dish is thoroughly soaked, place it in the refrigerator for at least an hour before eating.

Salad with pineapple, egg and corn

This “quick” recipe will be needed in critical situations when you need to cook something urgently. The delicate taste can be varied if desired with spices or hot pepper.

canned corn – 1 can:
eggs – 8 pieces;
pineapples (canned in rings) – 1 jar;
onion (medium size) – 1 piece (you can replace onions with leeks to taste);
mayonnaise.

Boil the eggs, chop or mash with a fork.
Remove pineapples from syrup and cut into cubes.
Cut the onions into half rings or cubes, add water and vinegar and (in a 1:1 ratio) for 20-30 minutes, squeeze.
Mix all products, season. Mayonnaise can be prepared independently or seasoned with a salad made from sour cream, yogurt or olive oil.

The onions in the recipe can be replaced with leeks or green onions. For taste, add a little syrup from canned pineapples. Serve the salad as a separate dish or as a side dish. It is suitable for making cool snacks: sandwiches, stuffed vegetables, filling tartlets and pancakes.

Salad with ham, pineapple, corn and cheese

The salad is prepared quickly, but it looks sophisticated and can decorate any formal table. Especially if you lay out any ingredient one by one, alternating layers, in a glass container.

hard cheese – 200 g;
ham – 200 g;
pineapples (canned in rings) – 1 jar;
canned corn – 1 can;
refueling

You can use any kind of ham: canned, boiled, boiled-smoked. Canned pineapples can be substituted for fresh ones in the recipe.

Grate hard cheese or cut into small cubes.
Cut the ham into strips or small cubes.
Remove pineapples from syrup and cut into cubes.
Mix ingredients with corn and dressing.

For piquancy, you can add a couple of cloves of finely chopped garlic. Dress the salad to taste with store-bought or homemade mayonnaise. The dressing can be prepared in several ways:

from sour cream, mustard and pineapple syrup;
from lemon juice, balsamic vinegar and olive oil;
from mustard, mayonnaise and olive oil.

You can decorate the finished dish with grated yolks, strips of ham or herbs if desired. The salad served in pineapple halves looks original and special. This option is likely when used in the production of new fruits.

Salad with ham, pineapple, corn and egg

Even a novice cook can prepare this hearty dish. This salad won’t take much time; it’s enough to have the necessary ingredients on hand.

ham – 200 g;
canned pineapple – 1 can;
canned corn – 1 can;
gas station;
eggs – 6 pieces;
for piquancy and spiciness, you can add chopped garlic, hot pepper, and herbs to taste.

Finely chop the boiled eggs or crush them with a fork.
Cut the pineapple and ham into cubes.
Mix everything, add corn and dressing.

Season with mayonnaise or dressing to taste: olive oil, mustard and soy sauce. Or they use pineapple syrup: add sour cream and mustard to it.

Delicious salad with pineapple, corn and champignons

A tender and light salad of corn, pineapples and champignons can be prepared in a very short time, using only canned products. This all-season recipe will be appropriate in any menu: everyday and special.

canned pineapples - 1 can;
corn (canned in rings) – 1 can;
canned champignons – 0.5 l;
refueling

Light canned corn and pineapple salad

Pineapple is an amazing product, fruit, which, fortunately, can already be purchased at any market and in any hypermarket. It is sweet, juicy, catchy and very unusual in appearance. Whether you take real fruit or canned fruit is up to you. We suggest preparing light salads with canned corn and pineapple for you.

Light salad with corn

Mushrooms are a tasty addition to any corn and chicken dish. Yes, it almost entirely consists of water, but, nevertheless, people never cease to be adorers of these little fragrant hats and legs.

What you need for a salad with corn and pineapple:

210 grams of canned champignons;
7 sheets of Chinese cabbage;
1 onion;
240 ml mayonnaise;
85 grams of corn;
180 g chicken breast;
3 testicles;
90 grams of canned pineapple;
130 grams of cheese.

Light salad with canned corn:

Remove the mushrooms from the marinade and immediately place them in a salad bowl. You can optionally wash it under running water if the marinade is very salty.
Wash the chicken fillet, trim off fat and membranes. Place the meat in a saucepan with cold water. Salt the water and add a few slices of lemon into it.
When the water with the chicken boils, set aside for half an hour and cook the meat over medium heat.
When the chicken is ready, you just need to turn off the gas supply and cool the fillet directly in the broth. This way it will be juicier and tastier.
Cut the cooled meat into cubes.
Disassemble the Chinese cabbage, rinse the leaves and chop them finely.
Remove the peel from the onion, cut off the roots and wash it.
Then chop it into cubes.
Open the jar of pineapple, take out the pieces and chop them.
Grind the cheese using a grater.
Rinse the eggs, place them in a saucepan and put them on the stove until they are completely cooked. This is usually about 12 minutes in rushing water.
Then cool the eggs, peel and grate the whites separately from the yolks.
Now that everything is ready, you need to assemble the entire salad with corn and pineapple in layers. Place the first layer of mushrooms and cover them with onions.
Next is the chicken, and then the corn.
Place pineapples on the corn, and cabbage, cheese and eggs on top.
Be sure to coat any layer with mayonnaise and let the salad soak for at least two hours.

Light corn salad

Corn and pineapple salad is consistently easy. Pineapple mixes well with almost all foods. It gives the dish a juicy sweetness.

What will be useful:

190 grams of pineapples;
35 ml Greek yogurt;
380 g ham;
235 grams of corn;
20 ml mayonnaise;
185 grams of cheese;
2 tomatoes;
3 testicles;
55 grams of green onions.

How to assemble an easy corn salad:

Remove the ham from packaging and cut into cubes.
Grind the cheese using a grater.
Cut the pineapple to the same size as the ham.
Rinse the green onion and chop finely.
Rinse the tomatoes and create crosses on the bottom of the flesh using a knife.
Boil a saucepan with water and throw tomatoes in for two minutes.
After this, remove the tomatoes and immediately place them in cool water.
Pull out the tomatoes and pull off their skins, starting with those “crosses”.
Cut out the roots of peeled tomatoes and cut the pulp into cubes.
Rinse the eggs, place them in a saucepan and put them on the stove until they are completely cooked. This is usually about 12 minutes in rushing water.
Then cool the eggs, peel and cut into cubes.
Combine yogurt with mayonnaise and mix well.
In a salad bowl, collect corn, ham, cheese, eggs, tomatoes, pineapple and green onions.
Add the prepared sauce to the ingredients and serve the salad.

Diet salad with corn

Really ordinary, light salad with corn is dietary, and also warm! He will be able to not only give you a snack, but also completely become your lunch or dinner. This is a hearty salad that is easy to prepare for anyone who is hungry.

What will be useful:

245 grams of rice;
1 pinch of ground ginger;
280 g chicken fillet;
140 ml mayonnaise;
1 onion;
5 g curry;
45 ml sunflower oil;
1 bunch of parsley;
1 can of pineapple;
1 can of corn.

Diet salad with canned corn:

Wash the rice until transparent, add the required amount of water, add salt and cook until fully cooked.
Then the rice, if it comes out sticky, wash it and let it drain in a sieve.
Add a third of the oil to the cooked rice.
Wash the chicken fillet, dry it, cut off the membranes and fat, cut the meat into cubes or cubes.
Heat a frying pan with half the remaining oil and add the chicken pieces.
Add salt and pepper to the meat and fry it until golden brown on all sides.
Remove the peel from the onion, cut off the roots and wash the head under running water.
Next, cut the onion into small cubes and cook until soft in the remaining fifteen milliliters of oil.
Combine pineapple pieces with rice, corn, chicken and onions.
Season the mixture with pepper and salt.
Rinse the parsley and chop finely.
Take one tablespoon of syrup from a jar of pineapples and combine it with mayonnaise, ginger, parsley and curry.
Dress the corn and pineapple salad and serve.

Light salad of crab sticks and corn

It is clear that crab meat is very light. That is why we decided to add juicy crab and something else to the subsequent light salad with corn. It will be real exotic, see for yourself!

What will be useful:

45 g cherry;
1/2 fresh pineapple;
5 ml balsamic vinegar;
5 ml sesame oil;
75 grams of corn;
1 lemon;
15 ml mustard;
3 lettuce leaves;
20 ml sunflower oil;
50 grams of Chinese cabbage;
2 testicles;
90 ml olive oil;
90 grams of crab meat;
15 ml vinegar;
1 onion.

Corn salad without mayonnaise:

Peel the onion, cut off the roots and wash the head. Then cut it into half rings.
Divide the rings, lightly salt them, add vinegar and set aside for 30 minutes. Let the onions marinate well.
Rinse the lettuce leaves and dry.
Rinse the cherry tomatoes and cut them into slices.
Wash the lemon and cut one half into half rings, and squeeze the other half for dressing.
Remove the pineapple pulp from the skin and cut it into cubes.
Cut the crab meat into small cubes.
Boil the eggs until the yolk is firm, cool in cool water, peel and cut into cubes.
Finely chop the cabbage, add salt and lightly crush with your hands.
Pour all the prepared ingredients into the salad bowl and mix.
Combine balsamic vinegar, olive oil, mustard, citrus juice and sesame oil.
Pour the prepared dressing over the corn salad without mayonnaise and sprinkle it with sesame seeds.

Light corn salad

Processed cheese, pineapples, corn, shrimp and a very pleasant dressing. You will like it!

What will be useful:

430 grams of pineapples;
2 processed cheese;
1 can of corn;
420 g shrimp;
1 small cucumber;
90 ml yogurt;
1 orange;
1 handful of shelled walnuts;
1 bunch of arugula;
2 cloves of garlic.

Salad without mayonnaise with corn:

Open the pineapples, drain the syrup and cut the rings into large pieces.
Cut the cheese into cubes.
Open the corn and separate the liquid from the kernels.
Rinse the shrimp, if frozen, and remove them in a colander first.
Boil water and add shrimp and a small amount of salt.
Keep seafood in boiling water for no more than 4 minutes.
Drain the shrimp in a colander and cool.
Once cool, clean them of heads, tails, shells and remove the intestines from each shrimp.
Peel the orange and remove the membranes. Cut each slice into two parts.
Roast the nuts in a dry frying pan.
Wash the cucumber, cut off the ends and grate it along with the skin.
Peel the garlic, cut off the dry root and chop it using any convenient method.
Rinse the arugula and let it dry.
Combine garlic, cucumber and yogurt.
Combine pineapples, cheese, nuts, orange, shrimp, corn and yogurt sauce.
Mix everything and serve.

Choose ripe pineapples that are coffee or yellowish in color. You can already eat them, and they will be the sweetest on the entire shelf. Add them to salads, lift your mood with delicious food and be full!

Salad with pineapple and corn

Salad with pineapple and corn is a real lifesaver for a festive table!

After all, how does it usually happen? For the celebration, we come up with some unique and often not the most ordinary dishes. The result is a lot of nerves, fuss, and wasted time.

And this salad allows you to completely painlessly change any table and, most importantly, in less than half an hour!

If you prepared the crackers in advance or bought store-bought ones, then you can completely finish them in 7-10 minutes!

With all this, the taste is simply magical!

What to add?

This salad can be used as a base and you can add various ingredients to taste - boiled or smoked chicken, various cheeses, shrimp, mushrooms, ham, various vegetables and even citrus fruits. Experiment and create your own versions of pineapple salad.

Ingredients for Pineapple and Corn Salad

Canned pineapples 340 g
Canned corn 250 g
Lettuce 1 bunch
Bread 100 g
Salt 1 pinch
All-purpose seasoning 1 pinch
Mayonnaise 2 tbsp. l.

Pineapple and Corn Salad Recipe

If you have ready-made croutons, then feel free to start making the salad from step No. 4. And if not, then let's create them together!

I cut ordinary Darnitsa bread into bricks into slices. Then cut each of them in half lengthwise, after which I cut it across.

I placed the bread straws on a dry, perfectly heated frying pan. Sprinkled with salt and all-purpose seasoning.

Fry over high heat for 2-3 minutes.

Then I brought it to readiness under the lid, turning down the heat. This took 10 minutes.

First I threw the corn into a colander to drain the excess liquid. After this, I transferred it to a salad bowl.

I washed the salad with cool water, dried it and tore the leaves with my hands.

I cut the pineapple into medium-sized pieces because I had washers.

Combined all the ingredients together and stirred.

I didn’t use it much at all, only for a bunch of goods. You can increase its quantity to taste.

Mix the salad again and it’s done!

Crackers can be served separately. Or put it on top of the salad, but just before serving, so that it doesn’t have time to get wet.