Classic pineapple salad

Salad with pineapple originates in ancient Rome. It differed from the modern one in that it contained fresh pineapple, not canned, and only vegetables - no chicken. Try our classic recipe with chicken, egg and cheese :)
How to cook Classic pineapple salad
Step 1

Fry the chicken fillet in heated vegetable oil until golden brown.
Step 2

Reduce heat to low, cover pan with lid and simmer fillet for 10 minutes. Then cool and cut into small cubes.
Step 3

Cut the pineapple and eggs into medium cubes.
Step 4

Combine all ingredients except cheese, add salt, pepper and mayonnaise. Mix carefully.
Step 5

Place the salad in a serving dish and sprinkle with grated cheese.
Classic pineapple salad - FAQ About Ingredients, Baking Time and Storage
Yes, canned pineapple works well! Drain it thoroughly to avoid excess moisture in the salad.
Store in an airtight container for up to 2 days. The texture is best when served fresh.
Try grilled tofu or chickpeas for a protein-rich vegetarian version.
Prep ingredients separately and combine 1 hour before serving to maintain freshness.
Mild cheeses like mozzarella or cheddar blend well, but feel free to experiment with feta for tanginess.
Use Greek yogurt instead of mayonnaise and reduce the cheese amount.
Freezing isn’t recommended—mayonnaise-based salads separate and become watery when thawed.
Serve with grilled meats, crusty bread, or as a stand-alone light lunch.
Reviews: 0
0 Overall rating5
4
3
2
1
Have you already prepared this recipe? Tell what you think.