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Pineapple Chicken Salad- Mayo Clinic

Recipe: Pineapple chicken salad with balsamic vinaigrette

By Mayo Clinic Staff

Dietitian's tip:

Balsamic vinegar adds vibrant flavor to this salad without a hint of fat or sodium. With its intense and complex flavor, this vinaigrette is a perfect complement to the chicken, pineapple and spinach salad.

Number of servings

Serves 8


  1. 4 boneless, skinless chicken breasts, each about 5 ounces
  2. 1 tablespoon olive oil
  3. 1 can (8 ounces) unsweetened pineapple chunks, drained except for 2 tablespoons juice
  4. 2 cups broccoli florets
  5. 4 cups fresh baby spinach leaves
  6. 1/2 cup thinly sliced red onions
  7. For the vinaigrette
  8. 1/4 cup olive oil
  9. 2 tablespoons balsamic vinegar
  10. 2 teaspoons sugar
  11. 1/4 teaspoon ground cinnamon


Cut each chicken breast into cubes. In a large, nonstick frying pan, heat the olive oil over medium heat. Add the chicken and cook until golden brown, about 10 minutes.

In a large serving bowl, combine the cooked chicken, pineapple chunks, broccoli, spinach and onions.

To make the dressing, whisk together the olive oil, vinegar, reserved pineapple juice, sugar and cinnamon in a small bowl. Pour over the salad. Toss gently to coat evenly. Serve immediately.

Nutritional analysis per serving

  • Total carbohydrate

    8 g

  • Dietary fiber

    2 g

  • Sodium

    75 mg

  • Saturated fat

    1 g

  • Total fat

    9 g

  • Cholesterol

    41 mg

  • Protein

    17 g

  • Monounsaturated fat

    6 g

  • Calories


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