Hawaiian Chicken Salad with Pineapple & Cranberries
- felichiccuisine
- Jun 30
- 5 min read
Easy. Fresh.Tropical.
If you enjoy creamy salads with a little something unexpected, this Hawaiian Chicken Salad with Pineapple and Cranberries is a lovely one to try. It has a delicious mix of creamy, sweet, savoury and gently spiced flavours, with toasted almonds adding just the right amount of crunch.
This Hawaiian Chicken Salad is surprisingly easy to put together: just mix, chill and decorate. With a little preparation, you’ll have a creamy, colourful salad that looks just as good as it tastes.
What I like about this salad is the lovely balance of flavours and textures. The chicken, cream cheese and mayonnaise make it creamy and rich, while the pineapple and orange-flavoured cranberries add a touch of sweetness and freshness. A little curry powder adds flavour, and the roasted salted almonds bring a nice crunch that works beautifully with the creamy salad.
Serve it well chilled as part of a festive meal, at a special brunch, or when you're entertaining friends and want something a little different from the usual salads. It makes a beautiful centrepiece and is one of those dishes that is as enjoyable to look at as it is to eat.
You might also like to try: Freekeh Smoked Aubergine Pomegranate Salad
Why You'll Love This Recipe
Burst of flavors – The combination of juicy pineapple, tangy cranberries, and warm curry powder creates a delightful contrast.
Creamy yet crunchy – Soft cream cheese and mayonnaise provide a luscious texture, while almonds add a satisfying crunch.
Easy to prepare ahead – This dish is best made in advance, making it a stress-free option for entertaining.
How I Discovered This Salad
I spotted this recipe in a newspaper while I was on the subway, and the combination of chicken, pineapple, cranberries and curry caught my attention. It sounded a little unusual, but I was curious to see how all those flavours would work together.
I decided to make it for a small family celebration and, as usual, added a few touches of my own. I mixed mayonnaise with the cream cheese to make the salad a little richer and creamier, and instead of serving it in a bowl, I decided to shape it into a savoury cake.
I made it the evening before and left it in the refrigerator overnight. The next day, it came out of the tin beautifully, and with a coating of toasted almonds and a little fresh fruit and herbs, it turned into a lovely centrepiece for the table.
When we finally tasted it, I understood why the combination had caught my attention in the first place. I loved the contrast between the creamy chicken mixture, the little bursts of sweetness from the pineapple and cranberries, and the crunch of the toasted almonds.
I really liked how all the flavours came together. It was creamy and rich, with a little sweetness from the fruit and a subtle curry flavour in the background. I was quite pleased with how it turned out, especially since it was a recipe I had discovered quite by chance.
If you’re looking for something that is as lovely to look at as it is to eat, this Hawaiian Chicken Salad is well worth trying. It can be made ahead, is full of lovely flavours, and makes a beautiful addition to the table. I hope you enjoy it as much as we did.
A Few Tips
✔ Use homemade mayonnaise for extra flavour – Along with the cream cheese, mayonnaise adds richness and depth to the salad. If you have the time, try making your own: it tastes fresher and is surprisingly easy to prepare.
✔ Choose your pineapple carefully – Fresh, ripe pineapple works beautifully in this salad. If you use canned pineapple, make sure it is well drained and gently press out any excess juice so the mixture doesn’t become watery.
✔ Give it enough time to chill – Refrigerate the salad for at least 4 hours, or ideally overnight. This gives the mixture enough time to firm up and helps it hold its shape when you remove it from the tin.
✔ Press the almonds on gently – When covering the sides, press the chopped almonds lightly but firmly into the salad so they stick evenly and create a lovely crunchy coating.
✔ Decorate just before serving – Add the fresh berries, herbs and peach slices shortly before serving to keep the fruit looking fresh and colourful.
Serving Suggestions
This Hawaiian Chicken Salad is best served well chilled and is lovely for festive meals, brunches, or relaxed family gatherings.
✔ With crackers or crostini – The crisp texture is a lovely contrast to the creamy salad.
✔ With fresh salad leaves – Rocket, baby spinach or a simple green salad add freshness and balance the richness of the salad.
✔ With mini croissants or crusty bread – A lovely option for a light lunch, or to turn the salad into a delicious sandwich.
✔ As a centrepiece for the table – Served on a platter and decorated with fresh fruit and herbs, it makes a beautiful addition to a birthday celebration, brunch or summer gathering.
✔ With fresh fruit – Sliced peaches, grapes, strawberries or a little extra pineapple work particularly well with the tropical flavours of the salad.
Love this recipe? Please leave a comment. Your feedback, suggestions, and adaptations are very helpful to other bakers!
Hawaiian Chicken Salad with
Pineapple & Cranberries
Easy Hawaiian chicken salad recipe with pineapple, cranberries, curry and cream cheese, shaped into a savoury cake and topped with toasted almonds.
Serves: 6–8 | Calories: ~380 kcal per serving | Prep: 20 min | Chill: 4 hrs (or overnight) | Total: 4 hrs 20 min
Ingredients
For the Salad
750 g (1 lb 10 oz) cooked chicken, finely chopped
225 g (8 oz) fresh or canned pineapple, well drained and diced
225 g (8 oz) cream cheese, softened to room temperature
230 g (1 cup) mayonnaise
⅔ cup dried cranberries
60–100 ml (¼–⅓ cup) fresh orange juice, for soaking the cranberries
2 tsp curry powder
Salt, to taste
For the Decoration
110 g (1 cup) roasted salted flaked almonds, roughly chopped
Fresh herbs, such as rosemary, thyme and basil
Mixed berries, such as blackberries, raspberries and strawberries
Sliced peaches, optional
Method
Soak the Cranberries
Place the dried cranberries in a small bowl and pour over the fresh orange juice. Leave them to soak for 15–30 minutes, until they become softer and more flavourful. Drain well before adding them to the salad.
Mix the Salad
In a large bowl, combine the chopped chicken, diced pineapple, cream cheese, mayonnaise, soaked cranberries, curry powder and salt. Mix gently until everything is evenly combined.
Shape and Chill
Line a 20 cm (8-inch) springform pan with cling film, leaving enough overhang to cover the top. Spoon the mixture into the pan and smooth the surface. Cover and refrigerate for at least 4 hours, or preferably overnight, until firm.
Unmould and Decorate
Carefully turn the salad out onto a serving plate and remove the cling film. Press the chopped almonds gently onto the sides to create an even, crunchy coating.
Finish and Serve
Decorate with fresh herbs, mixed berries and, if using, sliced peaches. Keep refrigerated until ready to serve.
Bon Appétit!
Notes |
1. Make sure pineapple is well drained to prevent excess moisture in the salad.
2. This salad tastes better after resting overnight as flavors fully develop.
3. You can swap almonds with pistachios or walnuts for a different flavor profile.
Have you tried making this Hawaiian Chicken Salad with Pineapple & Cranberries? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
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