Pineapple Chicken Salad (Gluten-Free, Dairy-Free Option)

This pineapple chicken salad is packed with flavor – with sweet pineapple mixed with tender chicken pieces, crunchy celery and crispy toasted pecans, it makes a great side or a light main that’s still protein packed. Gluten-free with dairy-free option too.

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Refreshing and Creamy Pineapple and Chicken Salad

If you’re craving salad, but aren’t ready to dive into leafy greens yet, this easy chicken salad with pineapple is a great way to jazz up your salad repertoire, that’s light yet filling, high in protein and extremely flavorful at the same time.

Adding pineapple adds a fun, Hawaiian feel to classic chicken salad, taking it up a notch and makes mealtime even more tasty!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients you’ll need for this sweet-savory chicken pineapple salad are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: This chicken salad comes together in less than 30 minutes, and can be made even quicker if you use rotisserie chicken! Perfect for a quick meal that the whole family will love!
• Gluten-Free with Dairy-Free Option: The best part is that this recipe is 100% gluten-free and can easily be made dairy-free too! This means that even those with Celiac disease or gluten intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this creamy chicken pineapple salad recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Chicken: I used boiled chicken breast, but you can also use grilled chicken if you prefer. For a more convenient option, feel free to use rotisserie chicken instead.
• Pineapple: I’ve used canned pineapple, but if you have fresh pineapple that would work too.
• Celery: Raw celery adds a wonderful crunch and imparts freshness to this creamy pineapple chicken salad. I highly recommend adding the celery.
• Pecans: Toasting the pecans adds extra crispiness to the pecans, so while it does take a few extra minutes, it’s definitely worth it!
• Cheese: Gruyère cheese or Swiss cheese will work for this salad. Alternatively, if you are lactose-intolerant, go ahead and use dairy-free mozzarella cheese instead.
• Parsley: I like using fresh parsley for a nice pop of color and flavor. Alternatively, you may use other types of fresh herbs (such as fresh chives, fresh spring onions, green onions, etc.).
• Mayonnaise: If you are allergic to eggs, go ahead and use vegan mayonnaise instead.
• Greek Yogurt: I used unsweetened Greek yogurt, but if you are lactose-intolerant, go ahead and use dairy-free Greek-style yogurt instead.
• Dijon Mustard: I recommend using Dijon mustard, but feel free to use other types of mustard if you prefer.
• Lime Juice: For the best flavor I recommend using freshly-squeezed lime juice. Alternatively, if you don’t have lime juice, fresh lemon juice will work too.

How to Make Pineapple Chicken Salad:

Toast Pecans: Toast pecans in a dry pan over medium heat until fragrant, stirring constantly (5 minutes). Let the toasted pecans cool before chopping them into fine pieces.

Combine Salad Ingredients: In a large serving bowl, combine chicken, pineapple chunks, celery, Gruyère, pecans, and parsley.

Dish by Dish Tips:

• Chicken: I used boiled chicken breasts, but you can also use grilled chicken if you prefer. For a more convenient option, feel free to use rotisserie chicken instead.
• Pineapple: I used canned pineapple for convenience, but if you happen to have fresh pineapple, go ahead and use fresh instead.
• Optional Add-Ins: If you wish to add more color, feel free to add in diced red onion, bell peppers, or other veggies of choice.

Gluten-Free Chicken Salad Recipes:

• Gluten-Free Chicken Salad (Dairy-Free)
• Jalapeño Chicken Salad (Gluten-Free, Dairy-Free)
• Cranberry Chicken Salad (Gluten-Free, Dairy-Free)
• Chicken Fajita Salad (Gluten-Free, Dairy-Free)

Other Gluten-Free Chicken Recipes You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Pineapple Chicken Salad (Gluten-Free, Dairy-Free Option)

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• Author: Felicia Lim
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This pineapple chicken salad is packed with flavor – with sweet pineapple mixed with tender chicken pieces, crunchy celery and crispy toasted pecans, it makes a great side or a light main that’s still protein packed. Gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

For the Salad Ingredients (Excluding Dressing):

• 10 ounces chicken breasts, cooked and cut into 1/2-inch cubes
• 4 rings canned pineapple, well drained and finely chopped
• 1 celery stalk, finely chopped
• 1/2 cup pecan halves
• 1/2 cup grated Gruyère cheese
• 2 tablespoons fresh parsley, chopped (for topping)

For the Dressing:

• 3 tablespoons mayonnaise
• 3 tablespoons Greek yogurt
• 1 teaspoon Dijon mustard
• 2 tablespoons lime juice
• 1/3 teaspoon salt
• 1/3 teaspoon black pepper

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Instructions

1. Cook Chicken: If you haven’t already, cook the chicken breasts in lightly salted water with spices. Cool and cut into ½-inch cubes.
2. Toast Pecans: Toast pecans in a dry pan over medium heat until fragrant, stirring constantly (5 minutes). Let the toasted pecans cool before chopping them into fine pieces.
3. Combine Salad Ingredients: In a large bowl, combine chicken, pineapple, celery, Gruyère, pecans, and parsley.
4. Prepare Salad Dressing: In a separate bowl, whisk together all dressing ingredients (mayonnaise, unsweetened Greek yogurt, Dijon mustard, lime juice, salt and pepper) until smooth.
5. Pour Dressing Over Salad: Pour the dressing over the salad.
6. Mix Well: Mix well and refrigerate for 15 minutes. Stir again before serving. Garnish with extra parsley or pecans if desired.

Notes

Chicken: I used boiled chicken breasts, but you can also use grilled chicken if you prefer.

Pineapple: I’ve used canned pineapple, but if you have fresh pineapple that would work too.

Celery: Raw celery adds a wonderful crunch and imparts freshness to this creamy pineapple chicken salad. I highly recommend adding the celery.

Pecans: Toasting the pecans adds extra crispiness to the pecans, so while it does take a few extra minutes, it’s definitely worth it!

Cheese: Gruyère cheese or Swiss cheese will work for this salad. Alternatively, if you are lactose-intolerant, go ahead and use dairy-free mozzarella cheese instead.

Parsley: I like using fresh parsley for a nice pop of color and flavor. Alternatively, you may use other types of fresh herbs (such as fresh chives, fresh spring onions, etc.).

Mayonnaise: If you are allergic to eggs, go ahead and use vegan mayonnaise instead.

Greek Yogurt: I used unsweetened Greek yogurt, but if you are lactose-intolerant, go ahead and use dairy-free Greek-style yogurt instead.

Dijon Mustard: I recommend using Dijon mustard, but feel free to use other types of mustard if you prefer.

Lime Juice: For the best flavor I recommend using freshly-squeezed lime juice. Alternatively, if you don’t have lime juice, fresh lemon juice will work too.

• Prep Time: 20 mins
• Chilling Time: 15 mins
• Cook Time: 20 mins
• Category: Side Dish
• Method: Stovetop
• Cuisine: American