Best Asian Chicken And Pineapple Salad Recipes

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ASIAN POACHED CHICKEN SALAD WITH PINEAPPLE



Asian Poached Chicken Salad with Pineapple image

This Asian Chicken Salad with crushed pineapple has a simple Vietnamese style dressing and can be served in lettuce cups or as a salad. The sweetness of the pineapple is subtle and is a great way to use up leftover crushed pineapple!

Provided by Abbe Odenwalder

Categories     Main Course/Salads/Appetizer

Time 40m

Number Of Ingredients 18

1 lb boneless and skinless chicken breasts
Chicken broth or water to cover
3 heaping Tablespoons of crushed pineapple, drained or 1 mango
1/2 c chopped fresh mint
1/2 c chopped cilantro
1/2 c torn Thai Basil leaves (yes there is a difference between Italian basil and Thai basil)
2 Thai or Jalapeno chilies, sliced thin
1 head Boston lettuce, leaves separated
3 c chopped cabbage
1 T mayonnaise
Chopped Peanuts and Fried Onions or Shallots for Garnish
Dressing
3 T fresh squeezed lime juice (about 2 limes)
1 minced shallot
2 T fish sauce
1 1/2 T packed brown sugar
1 minced garlic clove
1/4 to 1/2 t red pepper flakes

Steps:

  • Begin by poaching the chicken breasts. Place chicken breasts that have been slightly pounded in a pot. Cover with chicken broth or water and herbs and spices of your choice.
  • Bring to a boil, then reduce heat to low so that the water is at a bare simmer. Partly cover and gently simmer for 10 minutes. Turn off heat and allow the chicken to remain in hot liquid for 15 to 20 minutes. That is it! Now slice or shred for your recipe!
  • Make dressing by whisking all ingredients together in a large bowl.
  • Remove 2 T dressing and add 1 T mayonnaise and whisk well. Toss with the 3 c of shredded cabbage and set aside.
  • Add chicken, crushed pineapple, mint, cilantro, basil and chilies and toss to coat in the large bowl with the dressing. Spoon into lettuce cups. On a large platter, place cabbage salad in the middle and arrange lettuce cups around it. Garnish with fried onions or shallots and some chopped peanuts.

EASY PINEAPPLE CHICKEN



Easy Pineapple Chicken image

An easy weeknight dinner, this quick chicken stir-fry with pineapple is as delicious as it is colorful! Serve with rice for a complete meal, or fried rice for a treat. Add red chile flakes to the mix if you want something sweet and spicy!

Provided by Natasha

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 40m

Yield 4

Number Of Ingredients 9

3 tablespoons soy sauce
3 tablespoons olive oil, divided
½ teaspoon paprika
salt to taste
1 pound boneless, skinless chicken breast, cut into strips
1 red bell pepper, cubed
1 bunch scallions, trimmed and sliced into 1/2-inch lengths
1 (12 ounce) can pineapple chunks, drained and juice reserved
1 tablespoon cornstarch

Steps:

  • Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
  • Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
  • Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 22 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 2.2 g, Sodium 782.9 mg, Sugar 14.9 g

CHICKEN AND PINEAPPLE SALAD



Chicken and Pineapple Salad image

"This salad takes a little time, but it is truly worth the few extra steps," writes Diane Sparrow, Osage, Iowa. "It has been a family favorite for years. It makes a nice summer lunch...or a fun first course for an Asian vegetable stir-fry."

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 5 servings.

Number Of Ingredients 19

2 tablespoons sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 cup unsweetened pineapple juice
1/4 cup chicken broth
2 tablespoons plus 1-1/2 teaspoons white vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon canola oil
SALAD:
1 pound boneless skinless chicken breast, cut into 1/2-inch strips
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon minced fresh gingerroot
2 teaspoons canola oil
1 medium cucumber, quartered, seeded and thinly sliced
1 large red onion, quartered and thinly sliced
1 celery rib, thinly sliced
Lettuce leaves, optional
5 pineapple slices, halved
2 tablespoons sesame seeds, toasted

Steps:

  • In a large saucepan, combine the sugar, cornstarch and salt. Gradually add the pineapple juice, broth, vinegar, soy sauce and oil until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate., In a large bowl, toss chicken with soy sauce and ginger. In a large nonstick skillet, saute chicken in oil until no longer pink. Remove from the heat and allow to cool. Combine the cucumber, onion, celery and chicken. , Pour chilled sauce over chicken; toss to coat. Just before serving, line salad plates with lettuce if desired. Arrange chicken salad and pineapple over lettuce. Sprinkle with sesame seeds.

Nutrition Facts :

ASIAN CHICKEN AND PINEAPPLE SALAD



Asian Chicken and Pineapple Salad image

Asian inspired flavors are a nice complement to left-over chicken. Adding pineapple brought a level of coolness to a luncheon salad competing with the summer heat. I put it together early in the morning when it was a little cooler, over night would work, too.

Provided by Carolyn Haas

Categories     Chicken Salads

Time 20m

Number Of Ingredients 14

1 c cut-up rotisserie chicken or chicken breast
1 c pea pods, trimmed and blanched
3 oz linguini, cooked and cooled
1/4 c sweet onion, minced
1 c pineapple, cut up
1 Tbsp cashews
cilantro, to garnish
DRESSING
1/2 c mayonnaise, light
1/4 tsp chili oil (optional)
1 tsp sesame oil
1 tsp soy sauce
1/2 Tbsp rice vinegar
garlic salt, to taste

Steps:

  • 1. Cook pasta in bottom of pot while blanching the pea pods in strainer set on top. Remove and cool when peas are tender crisp. Finish cooking pasta, drain and rinse in cold water.
  • 2. Make the dressing. If too thick, add more vinegar. Set aside. Season to taste with a little garlic salt, if desired.
  • 3. Cut up chicken, onions, pineapple. Cut pea pods diagonally. Mix together in serving bowl along with pasta. Stir in dressing.
  • 4. Sprinkle some cashews and cilantro on top to serve.

SLOW-COOKER TERIYAKI CHICKEN WINGS



Slow-Cooker Teriyaki Chicken Wings image

With Asian flavor notes from soy sauce, ginger and pineapple juice, these slow-cooked chicken wings can be an appetizer or a meal in themselves.

Provided by Jessica Walker

Categories     Appetizer

Time 6h10m

Yield 24

Number Of Ingredients 9

3/4 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon garlic powder
1 teaspoon ground ginger
1 cup soy sauce
3/4 cup water
1/4 cup pineapple juice
1/4 cup vegetable oil
4 lb chicken wings (24)

Steps:

  • In very large bowl, mix all ingredients except chicken wings. Add chicken; toss gently to coat. Refrigerate at least 2 hours to marinate.
  • Remove chicken from marinade; place in 4- to 6-quart slow cooker. Add about 1 cup of the marinade; discard any remaining marinade.
  • Cover; cook on High heat setting 4 to 5 hours or until juice of chicken is clear when thickest part is cut to bone (165°F).

Nutrition Facts : Calories 140, Carbohydrate 12 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 11 g, TransFat 0 g

CHINESE CHICKEN AND PINEAPPLE



Chinese Chicken and Pineapple image

This is a very old recipe that my Mom would make years ago. Old memories are always good memories! You may want to update this recipe by adding fresh mushroom, sliced.

Provided by quotFoodThe Way To

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
1/2 teaspoon salt
1 garlic clove, chopped
1 1/2 cups chicken, raw and cut into small pieces
1/2 cup pork, raw and cut into small pieces
1 tablespoon soy sauce
1 cup water chestnut
1 cup bamboo shoot, diced
1 (4 ounce) can sliced mushrooms
1 cup celery, thinly sliced
1 small onion, chopped
1 cup chicken broth
2 tablespoons cornstarch
1 teaspoon sugar
1/2 cup cold water
1 cup pineapple chunk, drained

Steps:

  • In large skillet heat oil, salt, and garlic;.
  • Add raw chicken and pork, brown. Add soy sauce and vegetables; simmer 5 minutes.
  • Add broth; cover and simmer for 5 minutes.
  • Mix cornstarch, sugar and water in a separate bowl; add mixture to skillet and cook until thick, stirring frequently.
  • Add pineapple.
  • Serve over rice.

Nutrition Facts : Calories 187.6, Fat 7.5, SaturatedFat 1.1, Sodium 762.5, Carbohydrate 28, Fiber 3.3, Sugar 14.6, Protein 4.6

PINEAPPLE CHINESE CHICKEN SALAD



Pineapple Chinese Chicken Salad image

This is another fruity salad we like to make. I dont remember where the recipe came from but we make it often in the summer time.

Provided by mommyoffour

Categories     Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 (15 1/4 ounce) can pineapple tidbits
6 cups shredded lettuce
2 cups cooked chicken
3 green onions, cut in 2 inch slices
1/4 cup fresh cilantro, stems removed
3 tablespoons vegetable oil
3 tablespoons vinegar
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons fresh ginger, minced
1/2 teaspoon dry mustard

Steps:

  • Drain pineapple reserving 2 T. juice.
  • Arrange lettuce, chicken, onion and cilantro on large serving platter.
  • Blend oil, vinegar, reserved pineapple juice, honey, soy sauce, ginger and mustard.
  • Drizzle dressing over salad.
  • Garnish with chopped peanuts, if desired.
  • Serve immediately.

Nutrition Facts : Calories 310.6, Fat 15.2, SaturatedFat 2.6, Cholesterol 52.5, Sodium 323.1, Carbohydrate 25.4, Fiber 2.7, Sugar 19.5, Protein 19.7

ASIAN NOODLES WITH CHICKEN AND PINEAPPLE



Asian Noodles with Chicken and Pineapple image

The sweet flavor of pineapple and red bell pepper goes well with the savory peanuts and fresh mint in this Southeast Asian noodle salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 11

6 ounces green beans, trimmed and halved lengthwise (2 cups)
1 red bell pepper, seeds and ribs removed, thinly sliced lengthwise
8 ounces rice noodles
Coarse salt and ground pepper
1 pound boneless, skinless chicken breast halves
1/2 cup freshly squeezed lime juice
1/4 cup soy sauce
1 tablespoon sugar
1/2 fresh pineapple, peeled, cored, and sliced into bite-size wedges (2 cups)
1/4 cup fresh mint, chopped
1/2 cup peanuts, chopped

Steps:

  • In a large pot of boiling water, cook beans until crisp-tender, about 3 minutes. Add bell pepper, and stir to submerge. Using a small sieve, transfer vegetables to a bowl. Add noodles to boiling water, and cook until al dente according to package directions, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve.
  • Meanwhile, in a small skillet, bring 1 cup salted water to a simmer over medium heat. Add chicken breasts; cover, and cook 5 minutes. Turn off heat; let steam until chicken is cooked through, 5 to 10 minutes. When cool enough to handle, shred chicken with a fork.
  • In a large bowl, whisk together lime juice, soy sauce, and sugar. Add reserved vegetables and noodles, chicken, pineapple, mint, and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing. Serve immediately, topped with remaining 1/4 cup peanuts.

Nutrition Facts : Calories 531 g, Fat 11 g, Protein 35 g

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Asian cuisine has always been popular because of its unique blend of flavors and spices. Asian chicken and pineapple salad is a perfect example of this combination. It not only has a burst of freshness from pineapples but also a punch of exotic Asian flavors that make it an irresistible dish. In this article, we will explore the origins of the dish, its nutritional benefits, and various versions without including the recipe.

Origins of the Dish

The origins of Asian chicken and pineapple salad are not clear, but it is believed to have its roots in Southeast Asia. Pineapples have been cultivated in Southeast Asia for centuries, and they feature prominently in many traditional dishes like Thai and Vietnamese salads. Chicken is also a staple ingredient in Asian cuisine, and combining it with pineapple creates a perfect balance of sweet and savory flavors. The dish gained popularity in the United States in the 1960s and 70s when Asian cuisine became more mainstream.

Nutritional Benefits

Asian chicken and pineapple salad is not only delicious, but it is also packed with nutrients. Chicken is an excellent source of protein, and the dish also contains healthy carbohydrates from pineapple, vegetables, and other ingredients. Pineapples are rich in vitamin C, which is essential for boosting the immune system and enhancing collagen production. The salad also contains other crucial vitamins and minerals like vitamin A, beta-carotene, and potassium.

Versions of Asian Chicken and Pineapple Salad

There are many variations of Asian chicken and pineapple salad, depending on the region, the ingredients available, and personal preferences. Here are some examples:
Thai-style Salad
Thai-style Asian chicken and pineapple salad typically combine cubed chicken breast, fresh pineapple, cucumber, red onion, and mint leaves. The dressing is usually made of fish sauce, lime juice, sugar, and chili peppers. Some versions also include roasted peanuts for added crunch.
Vietnamese-style Salad
Vietnamese-style Asian chicken and pineapple salad often feature similar ingredients as the Thai version but with some variations. The dressing typically consists of rice vinegar, fish sauce, sugar, and garlic. The salad may also include fresh herbs like cilantro and Thai basil, as well as bean sprouts.
Japanese-style Salad
Japanese-style Asian chicken and pineapple salad often feature teriyaki chicken, pickled ginger, and avocado. The salad may also include sliced radish, edamame beans, and sesame seeds. The dressing typically consists of soy sauce, rice vinegar, sugar, and sesame oil.
Korean-style Salad
Korean-style Asian chicken and pineapple salad often feature marinated chicken thigh or drumstick. The salad may also include kimchi, shredded carrots, and lettuce. The dressing typically consists of gochujang (Korean chili paste), sesame oil, sugar, and vinegar.

Conclusion

In conclusion, Asian chicken and pineapple salad is a tasty and healthy dish that can be enjoyed in many variations. The combination of sweet and savory flavors makes it a crowd-pleaser, while the nutrients from ingredients like chicken and pineapple make it a healthy option. Try out the different variations and find your favorite one!
Asian chicken and pineapple salad is a delicious and healthy dish that is perfect for a light lunch or dinner. Its sweet and sour flavors combined with crunchy textures make it a refreshing salad that is perfect for the summer season. If you haven’t tried making this salad yet, here are some valuable tips to help you create the perfect Asian chicken and pineapple salad recipe.

Tip 1: Choosing the Right Ingredients

The key to making a delicious Asian chicken and pineapple salad is to use fresh ingredients. Start with boneless and skinless chicken breast, which should be diced or sliced into small pieces before cooking. Use a ripe and juicy pineapple, which should be peeled, cored, and chopped into bite-sized pieces. Other ingredients you may need include chopped cilantro, scallions, red peppers, lettuce, and toasted sesame seeds.
Tip 1.1: Choosing Chicken
When choosing chicken for the salad, it’s important to use fresh and high-quality poultry. If possible, choose organic or free-range chicken as it tends to be healthier and more flavorful.
Tip 1.2: Choosing Pineapple
To get the best flavor from your salad, make sure you use a ripe and juicy pineapple. Look for pineapples that are firm, yet yield slightly to pressure. Their color should be golden yellow with green leaves on top.

Tip 2: Getting the balance of flavors right

Asian chicken and pineapple salad is all about getting that perfect balance of sweet and sour flavors. You can achieve this by using a mix of ingredients that complement each other. For example, use brown sugar or maple syrup, which add sweetness, and rice vinegar or lime juice, which adds tanginess to the salad.
Tip 2.1: Balancing Sweetness
If you find your salad too sweet, you can balance it out by adding more tangy or salty ingredients. Some good options include soy sauce, lime juice, or balsamic vinegar.
Tip 2.2: Balancing Sourness
On the other hand, if your salad is too sour, you can balance it out by adding more sweetness or saltiness. Some good options include honey, brown sugar, or soy sauce.

Tip 3: Preparing the Chicken

When cooking chicken for your Asian chicken and pineapple salad recipe, it’s important to get the flavor and texture right. Here are some valuable tips to keep in mind when preparing chicken for your salad.
Tip 3.1: Marinating the Chicken
Marinating is a great way to infuse flavor into your chicken. To marinate chicken for your Asian chicken and pineapple salad recipe, combine soy sauce, brown sugar or honey, garlic, and ginger in a bowl. Add the chicken cubes and refrigerate the mixture for at least 30 minutes, or overnight if possible.
Tip 3.2: Cooking the Chicken
To cook your chicken, heat a large skillet or wok over medium-high heat. Add a tablespoon of oil and swirl to coat the bottom of the pan. Add the chicken pieces and cook until they are browned on all sides and cooked through, about 5-6 minutes.
Tip 3.3: Shredding the Chicken
If you prefer shredded chicken in your salad, you can cook the chicken in a slow cooker or instant pot. Once the chicken is cooked, use a fork to shred the chicken into bite-sized pieces. Alternatively, you can shred the chicken using a food processor or by cutting it into thin slices.

Tip 4: Preparing the Pineapple

Pineapple provides the sweet and tangy flavor to your Asian chicken and pineapple salad recipe. Here are some tips on how to prepare your pineapple for the salad.
Tip 4.1: Cutting the Pineapple
First, cut off the top and bottom of the pineapple. Stand it up on one end and cut off the skin in sections. Then, cut the pineapple into quarters and remove the core. Finally, chop the pineapple into bite-sized pieces.
Tip 4.2: Grilling the Pineapple
For an extra smoky flavor, you can grill the pineapple for 2-3 minutes on each side until caramelized. This method also helps to soften the pineapple and bring out the flavors.

Tip 5: Assembling the Salad

To assemble your Asian chicken and pineapple salad recipe, arrange lettuce leaves on a platter. Arrange the chicken and pineapple over the lettuce. Add chopped cilantro, scallions, and sliced red bell peppers on top. Drizzle with your choice of dressing, and sprinkle with toasted sesame seeds for garnish.
Tip 5.1: Dressing the Salad
There are many dressing options for Asian chicken and pineapple salad, including sesame ginger dressing or peanut dressing. You can also make your own dressing by combining ingredients such as rice vinegar, soy sauce, honey, sesame oil, and minced garlic.
Tip 5.2: Serving the Salad
Serve your Asian chicken and pineapple salad chilled, ideally right after assembling it. You can serve it as a main dish or as a side dish to accompany grilled meats, seafood, or other Asian-inspired dishes.

Conclusion

Making an Asian chicken and pineapple salad recipe is a great way to enjoy a healthy and flavorful meal. By following the tips above, you’ll be able to create a delicious and refreshing salad that’s perfect for any occasion. Be sure to experiment with different ingredients and dressings to find your perfect combination.

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