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This Classic Pineapple Chicken Salad is easy to make, and it’s a brilliant idea if you have some around healthy and delicious. The dressing is made with olive oil, vinegar and cinnamon. this a beautiful pineapple chicken recipe to serve for a brunch or lunch. it’s great on any good bread. The salad can be made with a day in advance and refrigerated in a covered container. It also tastes better after it sits in the fridge for few hours, and the ingredients get friendly with each other. Perfect to make it in the morning, then pull it out of the fridge for dinner time and eat it! What can be easier than that?  You can make it with any kind of cooked chicken. Be creative and don’t get stuck on details…Use what you have available and have fun with it. This healthy salad is also high in protein since it has more than 20 g of protein per cup! With the chicken and the vinegar, this recipe is packed with nutritional value!


  • Chicken Breasts: 4 boneless, skinless, each about 5 ounces.
  • Olive Oil: 1 tablespoon.
  • Pineapple Chunks: 1 can (8 ounces), drained except for 2 tablespoons juice.
  • Broccoli Florets: 2 cups.
  • Spinach Leaves: 4 cups (fresh baby).
  • Red Onions: 1/2 cup (thinly sliced).

For the vinaigrette

  • Olive Oil: 1/4 cup.
  • Balsamic Vinegar: 2 tablespoons.
  • Sugar: 2 teaspoons.
  • Ground Cinnamon: 1/4 teaspoon.

How To Prepare

First step: Cut each chicken breast into cubes. In a large, nonstick frying pan, heat the olive oil over medium heat.

Second step: Add the chicken and cook until golden brown, about 10 minutes. In a large serving bowl, combine the cooked chicken, pineapple chunks, broccoli, spinach and onions.

Third step: To make the dressing, whisk together the olive oil, vinegar, reserved pineapple juice, sugar and cinnamon in a small bowl.

Forth step: Pour over the salad. Toss gently to coat evenly. Serve immediately.