Pineapple and Chicken Rice Salad
Brighten up your meal prep with this tropical and savory Pineapple and Chicken Rice Salad! Bursting with vibrant flavors, this easy-to-make dish combines fluffy jasmine rice, tender cooked chicken, and juicy pineapple for a refreshing twist. Crisp cucumber, sweet red bell peppers, and a sprinkle of fresh cilantro add layers of brightness, while a tangy soy-lime dressing with a hint of honey ties it all together. Perfect for a light lunch, a picnic, or a crowd-pleasing side dish, this wholesome salad comes together in just 30 minutes. Serve it chilled or at room temperature for a versatile, flavor-packed bite that’s as nutritious as it is delicious. Keywords: pineapple chicken rice salad, tropical salad, easy summer recipes, healthy rice salad.
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Recipe Information
Ingredients
- 2 cups Cooked jasmine rice
- 2 cups Cooked chicken breast
- 1 cup Fresh pineapple
- 1 small Cucumber
- 1 medium Red bell pepper
- 3 stalks Green onions
- 0.25 cup Fresh cilantro
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by cooking 2 cups of jasmine rice as per the package instructions. Once cooked, allow the rice to cool completely before using in the salad.
While the rice cools, prepare the chicken. Shred or dice 2 cups of cooked chicken breast and set aside. Poached, grilled, or rotisserie chicken works well for this recipe.
Dice 1 cup of fresh pineapple into small, bite-sized pieces. Peel and deseed the pineapple if necessary.
Wash and chop 1 small cucumber into thin quarter slices. Dice 1 medium red bell pepper into small pieces. Slice 3 green onion stalks thinly. Chop 0.25 cup fresh cilantro leaves finely.
In a small bowl, prepare the dressing by combining 2 tablespoons of soy sauce, 2 tablespoons of lime juice, 1 tablespoon of honey, 1 tablespoon of sesame oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Whisk until smooth and set aside.
In a large mixing bowl, combine the cooled rice, shredded chicken, diced pineapple, cucumber, red bell pepper, green onions, and cilantro.
Drizzle the prepared dressing over the salad and gently toss until all the ingredients are evenly coated.
Taste and adjust seasoning if needed. Add a pinch of salt or squeeze of lime juice if desired.
Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld together.
Serve the Pineapple and Chicken Rice Salad chilled or at room temperature. Garnish with additional cilantro if desired. Enjoy!
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 629 mg | 27% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 10.5 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 607 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
