Chicken Pineapple Salad

Hawaiian inspired chicken pineapple salad on a bed of baby kale, pumpkin seeds for crunch and a simple dressing.

I may not love chicken on my pizza but I LOVE it on a salad and paired with fresh juicy pineapple is a match made in salad heaven if you ask me. This Chicken Pineapple Salad is super simple to make and is great to pack up for work or school. When it comes to salads I like to just throw in different veggies and have fun with it and that is exactly how this salad was created.

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I love this combination of fresh pineapple with grilled chicken as you get that sweet savoury burst of flavour.  This salad is fresh, fruity and perfect for hot summer days so make sure to take your lunch outside and some vitamin D while you’re at it 🙂

Now when it comes to dressings sometimes simple is best especially when you’re looking for a quick 5 min lunch to put together. This dressing couldn’t be easier unless you bought it from the store. One of my favourite salad dressing hacks is to simply prepare your dressing directly on the salad, no extra jars necessary. I usually like a combination of oil/fat to vinegar/citrus for that perfect balance of flavours to compliment your leafy greens. 

I’m curious… what types of fruit do you like adding to your salads? Berries, mango, apple? Comment below!

If you make this chicken pineapple salad, be sure to share a photo on social media and tag me @healthnutnutrition #healthnuteats so that I can see your creations! 

For more 5 minute lunches check out my Mexican Quinoa Burrito Bowl, Greek Chickpea Chopped Salad, and Mashed Salmon Avocado Tartine!


Chicken Pineapple Salad

Hawaiian inspired chicken and pineapple salad on a bed of baby kale, pumpkin seeds for crunch and a simple dressing.
Total Time: 5 minutes


  • 3 to 4 cups baby kale
  • ½ cup chopped red cabbage
  • 1 celery stalk chopped (or ⅓ cup)
  • cup sliced cucumber
  • ½ cup diced pre-cooked grilled chicken
  • cup chopped pineapple
  • 1 tablespoon raw pumpkin seeds


  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons apple cider vinegar
  • Pinch of sea salt and pepper


  • In a medium bowl, add the baby kale, red cabbage, celery, cucumber, chicken, pineapple and sprinkle with pumpkin seeds.
  • Drizzle with olive oil, apple cider vinegar and season well with salt and pepper. Enjoy!


Because the kale is a hearty leafy vegetable you can dress your salad the night before and take it for lunch the next day without any wilted greens.

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