Hawaiian Chicken Salad with Pineapple & Cranberries
- felichiccuisine
- Jan 15, 2023
- 4 min read
Sweet. Creamy. Tropical.
If you love a balance of sweet, savory, and creamy flavors, this Hawaiian Chicken Salad with Pineapple & Cranberries is a must-try! It’s not just another chicken salad - this version is beautifully molded into a cake shape, coated with crunchy roasted almonds, and garnished with vibrant fresh herbs and berries.
Perfect for special gatherings, potlucks, or a unique centerpiece at brunch, this dish is as visually stunning as it is delicious.
This exotic Hawaiian Chicken Salad ''Cake'' comes together so simply with fresh pineapple fruit, cream cheese, curry and orange-flavoured cranberries, making the most glorious salad ever. Every bite is absolutely bursting with flavour!
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.
Make This Salad Before Your Next Gathering!
For a small birthday gathering, I wanted something unique yet easy to prepare, so I decided to make this Hawaiian Chicken Salad "Cake." The night before, I mixed creamy mayo, cream cheese, sweet pineapple, and tangy cranberries, then let it chill, hoping it would hold its shape.
The next day, it unmolded perfectly! I pressed almonds onto the sides, garnished it with fresh berries and herbs, and suddenly, it looked like something straight out of a gourmet cookbook. When I set it on the table, my friends' faces lit up with pure delight.
If you’re looking for a dish that’s as stunning as it is delicious, this Hawaiian Chicken Salad "Cake" is a must-try. It’s easy to prepare ahead of time, packed with flavor, and guaranteed to impress your guests. Try it out—you won’t regret it!
Tips for Making the Perfect Hawaiian Chicken Salad
✔ Use Homemade Mayonnaise for Better Flavor - In addition to cream cheese, mayonnaise is essential for adding depth of flavor and a rich, savory touch. If you have the time, try making homemade mayonnaise - it’s fresher, healthier, and surprisingly easy to prepare.
✔ Choose the Right Pineapple - For the best taste, use ripe, sweet fresh pineapple. If using canned pineapple, be sure to drain and lightly squeeze out excess juice to prevent the salad from becoming watery.
✔ Chill for the Best Texture - Refrigerate the salad for at least 4 hours or overnight so it firms up and holds its shape when unmolded.
✔ Press the Almonds Firmly - When coating the sides with almonds, press them in gently but firmly so they stick well and create a beautiful, even crust.
✔ Garnish Just Before Serving - Add fresh herbs, berries, and sliced peaches right before serving to keep them fresh and vibrant.
This exotic chicken and pineapple salad is incredibly easy to prepare - just mix, chill, and garnish. Follow these tips to make sure your dish turns out perfectly every time!
Serving Suggestions
This Hawaiian Chicken Salad pairs wonderfully with:
✔ Crackers or crostini – For a delightful crunch.
✔ Fresh greens – Serve with arugula or baby spinach for a light meal.
✔ Mini croissants or sandwich bread – Turn it into a gourmet chicken salad sandwich.
Love this recipe? Please leave a comment. Your feedback, suggestions, and adaptations are very helpful to other bakers!
Hawaiian Chicken Salad with
Pineapple & Cranberries
A creamy, sweet-and-savoury tropical chicken salad shaped into an elegant molded presentation. Juicy pineapple, tender chicken, and curry-kissed creaminess are balanced with cranberries and a nutty almond crust; perfect for a festive table or light summer meal.
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
750g (6 cups) chicken, cooked and chopped
225g (8 oz) crushed pineapple, fresh or canned (well drained)
225g (8 oz) cream cheese, softened
230g (1 cup) mayonnaise
2/3 cup dried cranberries (orange-flavoured, sweetened)
2 tsp curry powder
Salt, to taste
For garnish
110g (1 cup) roasted salted almonds, chopped
Fresh herbs: rosemary, thyme, basil
Mixed berries (blackberries, raspberries, strawberries)
Sliced peaches (optional)
Method
Mix the salad: In a large bowl, combine chicken, pineapple, cream cheese, mayonnaise, cranberries, curry powder, and salt. Mix gently until evenly coated.
Shape & chill: Line an 8-inch (20 cm) springform pan with plastic wrap. Fill with the mixture, smoothing the top. Cover and refrigerate for at least 4 hours or overnight until firm.
Unmold & decorate: Turn out onto a serving plate and remove wrap. Press chopped almonds onto the sides for a nutty crust.
Finish & serve: Decorate with fresh herbs, berries, and optional peaches. Serve well chilled.
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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