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June 2, 2015

Chicken and Pineapple Rice Salad

Chicken and Pineapple Rice Salad

This Chicken and Pineapple Rice Salad is a complete meal and you do not need to add anything, not even a dinner roll.

Serve the salad for lunch or dinner. Whichever you choose, keep in mind that this is a very filling salad, therefore I always serve either a smaller lunch or a smaller sized dinner, depending on when I serve this delicious salad.

Chicken and Pineapple Rice Salad

You must be curious to know where the rice is, it is after all a Rice Salad ! The rice is at the bottom of all the juicy ingredients and whilst it is standing, all those flavors mingle in with the rice.

Chicken and Pineapple Rice Salad

I think we covered just about all the food groups in the Chicken and Pineapple Rice Salad - starch, fruit, vegetables, meat, nuts, herbs, oil {fats}...

Chicken and Pineapple Rice Salad

Oh, yes, and finally in the photo above you can see the Rice. This is such a colorful salad and being one of our favorites of all time, it is most delicious as well. Should I put it this way - your tongue will taste what your eyes have already eaten ? Yes, that sounds about right.

An absolutely fantastic salad and if you have any rotisserie chicken left from last night's dinner, use that and save even more time in prepping.

Chicken and Pineapple Rice Salad

4 Servings {Adult portions}



1/2 cup Extra-Virgin Olive Oil
1 Lemon, Juice {1/4 cup} + Zest
2 t Tahini
2 TB Honey
1 t Fresh Garlic, crushed
2 TB Fresh Basil, chopped


1 1/2 cups Brown Rice {uncooked} - I use Tastic Brown Rice
4 Chicken Fillets
Salt and Black Pepper, taste

1 1/2 cups Pineapple, cubed
1 cup English Cucumber, chopped
1 Red Bell Pepper, chopped
2 - 3 Spring Onions, chopped {white and green parts}
1/2 cup Mixed Roasted and Salted Macadamia and Cashew Nuts
2 Handfuls Baby Greens


1.) Combine the ingredients for the Dressing and set aside.
2.) Cook the Rice according to the packet's instructions - let cool.
3.) Season the Chicken to taste with Salt and Pepper - cook on the barbecue, George Foreman grill, griddle pan or steam - remove from heat, use a little of the Dressing and brush over the warm Chicken - set aside to cool.
4.) Scoop the cooked Rice onto one half of a large serving plate {or individual plates} - arrange the Baby Greens on the other half.
5.) Toss together the Pineapple, Cucumber, Red Bell Pepper and Spring Onions - scoop over the Rice and sprinkle over the Nuts.
6.) Arrange the Chicken on the Baby Greens.

Serve with the remaining Dressing on the side and extra Black Pepper.

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By Stephanie Lynn