Classic Chicken and Pineapple Salad
Guests at the door? Cook fast and easy! Beautiful and tasty! The classic chicken and pineapple salad takes no more than 30 minutes. Instead of boiled chicken, you can use fried or smoked for a new flavor. You can layer the salad or mix it. And sunny yellow corn will brighten it up and lift the mood!
Updated : 07 January, 2026
Easy
About 30 min.
Ingredients
300 grams
Chicken fillet
200 grams
Pineapple
100 grams
Canned corn
3
Eggs
40 grams
Hard cheese
3 tablespoon
Mayonnaise
1 tablespoon
Vegetable oil
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make classic chicken and pineapple salad? Prepare the necessary ingredients. Use large eggs. If the eggs are small, use 4.
Step 2
Rinse the chicken fillet, pat dry, and slice it lengthwise in half. Salt the chicken if you like, but it’s optional because mayonnaise already contains enough salt.
Step 3
Heat vegetable oil in a skillet. Add the fillet and sear over high heat for about 5 minutes per side until golden.
Step 4
Then pour in 40 ml (about 3 tbsp) boiling water and simmer the fillet, covered, for another 5-6 minutes.
Step 5
Cool the cooked chicken fillet and cut into small cubes.
Step 6
Hard-boil the eggs (8-10 minutes after boiling starts), cool, and peel. Separate yolks from whites and grate them on a medium grater into two separate bowls.
Step 7
Remove the pineapple from the syrup, pat dry, and cut into small pieces. If the pineapple is too watery, gently squeeze it.
Step 8
Drain the canned corn and pat the kernels dry.
Step 9
Grate the cheese on a medium grater.
Step 10
Place a cooking ring 16-20 cm (6-8 in) in diameter on a serving plate and assemble the salad in layers. First, add the fried chicken fillet and drizzle mayonnaise on top. (For convenience, I put mayonnaise into a piping bag and snipped off the tip.)
Step 11
Add canned pineapple on top of the chicken and drizzle with mayonnaise again.
Step 12
Next you can add all the corn, but I split it in half. I added part of the corn over the pineapple. Mayonnaise is optional here - the corn is juicy, and the layer is very thin.
Step 13
Spread the grated egg whites and make a mayonnaise lattice on top.
Step 14
Spread the grated yolks over the whites and drizzle with mayonnaise again.
Step 15
Now spread the remaining corn evenly.
Step 16
The last layer is grated cheese. No need to add mayonnaise. Refrigerate the salad for 1 hour to chill and soak. If leaving longer, cover the top of the ring with plastic wrap so it doesn’t dry out.
Step 17
Remove the ring and serve the salad, decorating the top with corn, pineapple, and herbs. Enjoy!
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