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Curried Chicken Pineapple Rice Salad

COOK TIME: 30 Minutes
MAKES: 6 Servings


3 cups fresh DOLE® Tropical Gold ® Pineapple, cut into chunks (450 g)
3 cups cooked brown or white rice (450 g)
2 cups cubed cooked chicken (300 g)
¾ cup sliced celery (110 g)
1/3 cup sliced green onions (50 g)
½ teaspoon salt (2.5 mL)
1/8 teaspoon pepper (0.5 mL)
¼ cup chicken broth (60 mL)
2 teaspoons curry powder (10 mL)
¼ cup fat free or reduced calorie honey mustard salad dressing
2 teaspoons lemon juice (10 mL)


Combine pineapple chunks, rice, chicken, celery, green onions, salt and pepper in large bowl.

Combine chicken broth and curry powder, in microwave-safe bowl. Microwave on HIGH 45 seconds or until hot. Cool slightly. Stir in salad dressing and lemon juice.

Pour curry dressing over salad; toss to evenly coat.

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