Chicken and Pineapple Salad With Curry Mayonnaise

The first time I had anything resembling this salad was at a summer picnic in New Zealand. A family friend, Doreen, brought a big bowl overflowing with this vibrant, intriguing mixture. I remember the surprise of the sweet pineapple mingling with savory chicken, and the gentle warmth of the curry. It was sunshine in a bowl, and I’ve been recreating my version of it ever since, always thinking of those carefree summer days.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Servings: 4
• Dietary Type: Gluten-Free (if using gluten-free mayonnaise)

Ingredients

SALAD

• 1 barbecued chicken (about 400g), meat removed from the bone
• ½ cup shredded coconut
• 1 (440 g) can unsweetened pineapple slices, drained
• 4 spring onions, chopped

CURRIED MAYONNAISE

• 1 teaspoon curry powder
• ¼ teaspoon five-spice powder
• 1 garlic clove, crushed
• 1 teaspoon grated fresh ginger
• ¾ cup mayonnaise
• ¼ cup coconut milk

Equipment Needed

• Large mixing bowl
• Oven tray
• Grater
• Small bowl (for the curried mayonnaise)

Instructions

1. First, prepare the coconut. Spread the shredded coconut evenly on an oven tray. Toast in a moderately heated oven (about 180°C/350°F) for approximately 5 minutes, or until lightly golden. Watch carefully, as coconut can burn quickly. Remove from the oven and set aside to cool.
2. Next, make the curried mayonnaise. In a small bowl, combine the curry powder, five-spice powder, crushed garlic, and grated fresh ginger.
3. Add the mayonnaise and coconut milk to the spice mixture. Stir well until everything is thoroughly combined and smooth. Taste and adjust the seasonings, if necessary. You might want to add a pinch of salt or a dash of lime juice for extra zing.
4. Now, prepare the salad ingredients. Cut the barbecued chicken into bite-sized chunks.
5. Drain the canned pineapple slices well, and then cut them into chunks similar in size to the chicken.
6. Chop the spring onions.
7. In a large mixing bowl, combine the cut chicken, pineapple chunks, toasted coconut, and chopped spring onions.
8. Pour the prepared curried mayonnaise over the salad mixture.
9. Gently mix all the ingredients together until everything is evenly coated with the curry mayonnaise. Be careful not to overmix, as you want to keep the chicken and pineapple in distinct pieces.
10. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld together and the salad to chill properly.

Expert Tips & Tricks

• For a richer flavor, use homemade mayonnaise as the base for the curry dressing.
• If you don’t have five-spice powder on hand, a pinch of ground cloves and cinnamon can be a good substitute.
• To prevent the coconut from burning, keep a close eye on it while toasting and stir it occasionally.
• If you are using fresh pineapple instead of canned, be sure to remove the core as it can be quite tough.
• Make sure your barbecued chicken is cooled before adding it to the salad so that it doesn’t warm the other ingredients.

Serving & Storage Suggestions

Serve the Chicken and Pineapple Salad chilled. It’s delicious on its own as a light lunch, or as a side dish to grilled fish or pork. It also works well in sandwiches or wraps. Garnish with a sprinkle of extra toasted coconut or chopped fresh cilantro for an extra pop of flavor and visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed cold. It is not recommended to freeze the salad, as the mayonnaise may separate and the texture of the pineapple can become mushy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	410 kcal	21%
Total Fat	28g	43%
Saturated Fat	12g	60%
Cholesterol	44mg	15%
Sodium	363mg	15%
Total Carbohydrate	30g	10%
Dietary Fiber	4g	16%
Sugars	15g
Protein	13g	26%

Variations & Substitutions

• Spicy Kick: Add a pinch of cayenne pepper or a finely chopped chili to the curried mayonnaise for a spicy twist.
• Vegan Version: Substitute the chicken with grilled or pan-fried tofu and use vegan mayonnaise. Ensure the five-spice powder is also vegan.
• Fruit Forward: Add other fruits like mango, grapes, or mandarin oranges to the salad for extra sweetness and texture.
• Nutty Addition: Incorporate chopped macadamia nuts or cashews for added crunch and flavor.
• Herbaceous Note: Mix in some chopped fresh herbs such as cilantro, mint, or parsley for added freshness.

FAQs (Frequently Asked Questions)

Q: Can I use rotisserie chicken instead of barbecued chicken?

A: Absolutely! Rotisserie chicken is a great substitute and will save you time. Just be sure to remove the skin and shred the meat before adding it to the salad.

Q: Can I make this salad ahead of time?

A: Yes, you can prepare the salad up to a day in advance. However, it is best to add the curried mayonnaise just before serving to prevent the salad from becoming soggy.

Q: What if I don’t like coconut?

A: If you’re not a fan of coconut, you can simply omit it. The salad will still be delicious without it. Alternatively, you could substitute it with chopped celery or water chestnuts for some added crunch.

Q: Can I use a different type of milk instead of coconut milk?

A: Yes, you can use regular milk, almond milk, or any other non-dairy milk you prefer. However, coconut milk adds a distinct flavor that complements the other ingredients.

Q: How long does this salad last in the refrigerator?

A: The salad will last for up to 2 days in the refrigerator, stored in an airtight container. After that, the texture may start to deteriorate.

Final Thoughts

This Chicken and Pineapple Salad with Curry Mayonnaise is a delightful combination of sweet, savory, and subtly spicy flavors that is perfect for any occasion. Whether you’re looking for a light lunch, a refreshing side dish, or a unique addition to your picnic spread, this salad is sure to impress. I encourage you to give it a try, experiment with different variations, and share your own creative twists. And most importantly, enjoy!