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Tropical Chicken Salad

A bright, tropical chicken salad with pineapple, grapes, macadamia nuts, and a creamy curry dressing.
Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Servings: 4 servings

Ingredients

  • 3 boneless chicken breasts chicken breasts
  • 1/4 cup pineapple juice from the 8-ounce can (reserve the can juice for the marinade)
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon ground ginger for marinade
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon lemon juice
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon ground ginger for dressing
  • 1/2 cup red grapes halved
  • 1 (8-ounce) can pineapple chunks juice reserved for marinade; cut into smaller pieces if desired
  • 2 green onions sliced
  • to taste salt and pepper
  • 1/2 cup toasted macadamia nuts
  • 1/4 cup toasted shredded unsweetened coconut optional

Instructions

  • Place the chicken breasts in a large zip-top bag or shallow dish. Add 1/4 cup reserved pineapple juice, 2 tablespoons soy sauce, 2 tablespoons brown sugar, 1/2 teaspoon ground ginger, and 1 tablespoon vegetable oil; seal and shake or stir to coat the chicken. Marinate in the refrigerator for 30 minutes.
  • Preheat the grill or grill pan to medium-high and oil the grates lightly to prevent sticking.
  • Grill the marinated chicken 4–6 minutes per side, or until cooked through and juices run clear (internal temperature 165°F / 74°C). Cooking time may vary with thickness; adjust as needed.
  • Transfer the chicken to a cutting board and let rest about 10 minutes, then cut into bite-sized pieces.
  • In a large bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon lemon juice, 3/4 teaspoon curry powder, and 1/4 teaspoon ground ginger until smooth.
  • Fold the diced chicken, 1/2 cup halved red grapes, pineapple chunks (cut smaller if desired), and sliced green onions into the dressing until evenly coated.
  • Season the salad with salt and pepper to taste, then sprinkle the toasted macadamia nuts and optional toasted shredded coconut over the top.
  • For best flavor, refrigerate the salad at least 1 hour before serving to allow the flavors to meld.

Equipment

  • zip-top bag or shallow dish
  • Grill or Grill Pan
  • Tongs
  • Large Bowl
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons

Notes

  • Reserve the can juice to use in the marinade.
  • Cut pineapple chunks smaller if preferred.
  • Let the chicken rest before cutting to retain juices.
  • Chill at least 1 hour for best flavor.