Pineapple Chicken Salad Pie
Give chicken salad an unexpected treatment in this flavorful Pineapple Chicken Salad main-dish pie. A creamy chicken salad mixture chock-full of sweet pineapple and crunchy pecans is special enough for any brunch or shower when chilled in a flaky pie crust. Easy enough to enjoy for lunch or dinner any day of the week.
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Pineapple Chicken Salad Pie
Buckle up ladies and gents because things are about to get crazy when I tell you that today’s recipe is combining the amazing flaky and soft flavors of pie with sweet and tangy chicken salad.
It’s two worlds that I never really thought I needed to come together, but now that they have, there’s no going back. I’m officially obsessed and trust me you will be too.
This twist on the classic chicken salad brings so many great enhancements you’ll love. The sweet pineapple adds just the right amount of sweetness, while the pecans add a beautiful nutty flavor and a slight crunch. Then you add the cheese and the pie crust and man are you in for a treat!
What You’ll Need For A Pineapple Chicken Salad Pie
Just a handful of basics are necessary for this recipe. No need to stress over finding weird and obscure ingredients for this twist on your favorite classic dish.
You’ll love how simple the ingredients are, and you’ll love how easy it is to make even more. Just always keep these key ingredients on hand for a delicious meal you can make any time in a flash.
- Pie crust
- Chicken breast, cooked and shredded or diced
- Pineapple tidbits
- Chopped pecans
- Diced celery
- Sour cream
- Shredded cheddar cheese
- Salt and pepper
Do I have to make my own pie crust?
No, at all! You can either make a pie crust from scratch or use a refrigerated crust or even a store-bought frozen ready to bake the crust. Whatever works for you.
I love the refrigerated pie crusts the most, but whatever your preference is just go with that. You can’t go wrong with any of those crust options.
Chicken Salad Pie – A Party Food Like No Other
Party food tends to wind up being the same old spread with everyone sticking to the safe go tos and classic favorites. Well, I’m here to help you break through the boring and bring a little bit of pizazz to the next party you attend.
Don’t be that person bringing another pasta salad or boring casserole. Whip up this pineapple chicken salad pie, and instantly become the talk of the party.
This easy to serve, and even easier to eat dish is perfect for a party in any setting, where it be an outdoor bbq, dainty wedding shower, or holiday brunch.
How To Customize Your Chicken Salad Pie
When it comes to recipes like pineapple chicken salad, I love to just have fun with them a little and play around with the ingredients.
Now I highly suggest trying this original recipe first, just because it’s so amazing, but after that feel free to try out some of these swaps and additions.
- swap mayo for Greek Yogurt
- add 1/4 teaspoon paprika or curry
- swap pecans for walnuts
- instead of serving in a pie crust – serve in a pineapple or cantaloupe half (like a bowl), as a sandwich on a bun/croissant or on a bed of lettuce
The 411 on Pineapple Chicken Salad Pie
Can I serve it immediately?
Technically yes you can serve immediately after serving, but it’s not what I recommend. It tastes better after it sits in the fridge for a few hours. Make ahead, in the morning or day before – add to pie crust an hour or two before serving.
How long will it last in the refrigerator?
This chicken salad will last about three to four days when stored properly in the refrigerator. The older it gets the more you run the risk of the pie crust getting soggy, so I do recommend waiting until you’re ready to serve before adding the mixture to the crust.
What kind of chicken should I use?
You can make it with any kind of cooked chicken. I baked some chicken tenderloins in the oven at 350 for about 20-30 minute, you could also boil chicken breast, store-bought rotisserie chicken would be quick and easy or even canned or leftover chicken can be used.
Check Out Even More Brunch/Shower Recipes!
Blue Baby Shower Punch – ThisBaby Shower Punch made with blue Kool-Aid gives the look of bath water and bubbles. A fruity and frothy sherbet punch recipe that is the perfect party or baby shower refreshment.
Green Bloody Mary – Tomatillos give the traditional Bloody Mary a green twist for a Verde Mary. This spicy colorful take on the classic cure-all cocktail will have you serving them every weekend.
Blueberry Breakfast Casserole With Cinnamon Rolls – This Blueberry Breakfast Casserole is perfect for brunch, breakfast or dessert! With cinnamon rolls, cream cheese and loaded with juicy blueberries and fresh lemon zest it makes a beautiful presentation.
The Best Snickerdoodle Muffins – A delicious light muffin that is full of sweet cinnamon sugar flavor – toss it all in one bowl, mix, and bake for these snickerdoodle muffins that taste amazing!
Lemon Cookies – Easy lemon cookies recipe with homemade lemon frosting. Soft and fluffy lemon crinkle cake mix cookies! Also a refreshing recipe idea for essential oils.
Greek Pasta Salad – Skip the store-bought pasta salads and whip up this homemade pasta salad in no time flat. Colorful, vibrant, packed full of rich flavors, and a homemade Greek dressing that will blow you away.
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A Recipe Everyone Will Love
When it comes to recipes like a chicken salad pie you’ll always want to have everything ready to whip one up. Not only is it easy to make and full of flavor, but it’s an all-around crowd-pleasing dish that will have everyone begging for the recipe.
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- 1 9-inch pie crust, baked and cooled
- 1 pound chicken breast, cooked and shredded or diced (about 4 cups shredded chicken)
- 1 (20 ounce) can of pineapple tidbits, well drained
- 1 cup chopped pecans (divided)
- 1/2 cup diced celery
- 1 cup sour cream
- 2/3 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- parsley (optional garnish)
- salt and pepper to taste
- In a large bowl, combine shredded chicken with pineapple, 3/4 cup of pecans, celery, sour cream, and mayonnaise until well combined. Taste and add salt and pepper to your liking.
- Pour chicken mixture into cooled pie crust. Top with shredded cheddar cheese, remaining pecans and parsley. Refrigerate at least one hour before cutting and serving.
The salad can be made a day in advance and refrigerated in a covered container. Add to pie crust and hour or two before serving.