Best 10 Chicken Salad In Pineapple Boats Recipes

PINEAPPLE CHICKEN SALAD WITH PECANS

Steps:

• In a small bowl, mix together the mayonnaise, sour cream, and paprika until combined. In a separate mixing bowl, combine the chicken, pineapple, water chestnuts, celery, red onion, pecans, and parsley. Fold in the dressing, tossing to fully coat. Season to taste with salt and pepper. Chill completely before serving.

CHICKEN SALAD IN PINEAPPLE BOATS

Steps:

• In a medium saucepan, combine pineapple juice, apple juice, and orange juice; bring to a boil.
• Add chicken; reduce heat to low and simmer, covered, 10-15 minutes, until chicken is cooked through.
• Remove from heat; set aside to cool.
• Reserve cooking liquid.
• While chicken is cooling, cup pineapple in half lengthwise; remove and discard core.
• Scoop out pulp, leaving shells intact.
• Cover shells with plastic wrap; refrigerate until ready to use.
• Weigh 9 ounces pineapple pulp; reserve remaining pineapple pulp for use at another time.
• Cut pineapple pulp into chunks.
• In a large bowl, combine pineapple chunks, strawberries, apple and orange sections, tossing lightly.
• Cut cooled chicken into chunks or strips; add to pineapple mixture.
• Strain cooking liquid into small saucepan; add vinegar, grenadine syrup and allspice.
• Bring liquid to a boil; cook until liquid is reduced to about 1/2 cup.
• Pour vinegar mixture over chicken mixture; toss well to combine.
• Refrigerate, covered, at least 1 hour, tossing several times to blend flavors.
• To serve, fill each pineapple shell with 1/2 the chicken mixture.

CHICKEN SALAD WITH CRUSHED PINEAPPLE

Steps:

• Mix chicken, pineapple, celery, salad dressing, sweetened cranberries, mayonnaise, apple, green onion, rosemary, dill, seasoned salt, salt, and pepper together in a large bowl. Refrigerate until ready to serve.

AMARETTO CHICKEN SALAD IN PINEAPPLE BOATS

Steps:

• Hollow out the pineapple halves, leaving behind 4 pineapple boats.
• Crush enough of the pineapple flesh to make 1 1/4 cups (use a potato masher or pulse briefly in a food processor)- it should be the consistency of canned crushed pinepple; if there is any extra pienapple flesh, reserve for another use.
• Drain crushed pineapple well over a bowl- save juice for another use.
• Combine chicken with just 1/4 cup of the mayo, the drained crushed pineapple, 1 Tbsp of the amaretto, the salt, nuts, and celery.
• Combine remaining 1/2 cup mayo and 2 Tbsp amaretto (or to taste) in a separate small container; cover and chill overnight.
• Fill pineapple boats evenly with chicken salad mixture, then cover and chill overnight (or at least 6 hours).
• Before serving, pour dressing over each pineapple boat and sprinkle with additional nuts, if desired.

PINEAPPLE FRUIT SALAD BOAT

Steps:

• Cut pineapple in half lengthwise.
• Reserving the hard spiny shell (this is your "boat"), carve out the insides from one side and remove the outer shell from the other.
• Dice pineapple and discard hard core that runs through the center of pineapple.
• Combine pineapple, strawberries, bananas, kiwi and mandarin oranges together in a large bowl.
• To make dressing combine juice drained from mandarin oranges, about one half cup, honey and lime juice together, shake well.
• Pour over fruit and toss.
• Place in pineapple shells and sprinkle with coconut and garnish with mint leaves.
• Want it "Skinny"? Leave out the coconut flakes, which are actually pretty high in fat.
• Picnicking or bringing this to a party? Zippie Bag all the fruit in one bag and Zippie the Pineapple "Boat" in another (wrap the bagged boat in newspaper as the sides of the boat may pierce the bag).

PINEAPPLE CHICKEN SALAD SANDWICHES

Steps:

• In a small bowl, combine the first six ingredients. Combine the mayonnaise, onion salt, garlic salt and paprika; add to chicken mixture and mix well. Serve on lettuce-lined rolls.

PINEAPPLE CHICKEN PARADISE

Steps:

• Cut each pineapple in half lengthwise, then cut in half lengthwise again, making four shells with part of the leaves. Remove fruit; cut into cubes. Turn pineapple shells cut side down on paper towels to drain; set aside. , In a large bowl, combine the pineapple cubes, chicken and celery; cover and refrigerate. In another bowl, combine the mayonnaise, yogurt, chutney and salt; cover and refrigerate for at least 30 minutes., Before serving, drain the chicken mixture; toss with mayonnaise mixture and peanuts. Using a slotted spoon, fill pineapple shells. Sprinkle with coconut; top with oranges and grapes.

HAWAIIAN CHICKEN SALAD

Steps:

• In a medium bowl, beat cream cheese until fluffy. Mix in salad dressing and 2 tablespoons reserved pineapple juice. Stir in the pineapple tidbits, chicken, almonds, and grapes until evenly coated. Chill until serving.

GRILLED CHICKEN AND PINEAPPLE SALAD

Steps:

• If using a broiler, turn it on.
• For the pasta, bring water to boil in a covered pot.
• Wash, trim and chop fennel finely and place in large serving bowl.
• Cut pineapple into small pieces. You will need about 3/4 of the pineapple to make 1 1/2 cups. Add to fennel.
• If using a stove-top grill, prepare. Grill or broil chicken until it is brown on both sides, about 10 minutes, depending on thickness of pieces.
• Cook pasta according to package directions.
• Cut up olives and grate onion; add to bowl along with anchovy paste, mustards, Worcestershire sauce, yogurt and vinegar.
• Wash, trim and dry arugula.
• When chicken is cooked, remove and cut into julienne strips; add to bowl.
• Drain pasta and add to bowl. Season with pepper.
• Arrange arugula on two serving plates and top with chicken salad. Add two slices of crusty French or Italian bread.

CHICKEN AND PINEAPPLE SALAD

Steps:

• In a small bowl, whisk together mustard, oil, and lime juice. In a large bowl, toss together chicken, cabbage, tomatoes, and scallions.
• Just before serving, toss chicken mixture with pineapple and dressing (do not let stand). Season with salt and pepper.