Pineapple Chicken Salad

  • Serves: 2 people
  • Prep Time: 30 minutes



  1. Using a knife, slice your pineapple right down the middle and cut out the center ensuring to not damage the skin, scrape the excess flesh on the inside and set aside.
  2. In a large pan add the coconut oil and season it evenly with salt and black pepper, add your chicken and cook until white and sealed.
  3. Add your onions and allow them to cook until slightly translucent, add your nuts and toss until toasted lightly.
  4. Add your coconut milk and allow to reduce and coat your chicken and nut mix, set aside and cool for 20 minutes.
  5. After cooling place the cooked chicken nut mix and mix well with pineapple chunks, scrapped pineapple, cucumber and raisins, squeeze in the lemon in.
  6. Mix well and serve inside pineapple half and serve.
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