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Pineapple and chicken rice salad

Pineapple and chicken rice salad

A good way to use up leftovers.

  • Serves 4
  • Less than 45 minutes


  • 1½ cups (375ml) brown rice
  • 4 chicken breasts, skin on and deboned
  • Salt and milled pepper
  • Oil, for frying

  • Dressing:
  • ½ cup (125ml) olive oil or macadamia nut oil
  • Juice (60ml) and grated peel of 1 lemon
  • 2 tsp (10ml) tahini
  • 2 Tbsp (30ml) honey
  • ½ clove garlic, crushed
  • Handful fresh basil, chopped
  • 1 pineapple, peeled and roughly chopped
  • 4 baby cucumbers, diced
  • 1 red pepper, chopped
  • 4 spring onions, chopped
  • ½ cup (125ml) roasted and salted macadamia nuts
  • ½ packet (60g) PnP baby leaf salad


  1. Cook rice according to packet instructions and drain.
  2. Make 3-4 shallow slits on top of chicken breast. Season well.
  3. Heat a glug of oil over medium heat. Brown chicken skin then turn over and fry until cooked.
  4. Mix dressing ingredients, and season to taste.
  5. Add just enough dressing to coat chicken well.
  6. Toss rice, pineapple, cucumbers, red pepper, spring onion and nuts with remaining dressing.
    • Serve with the chicken and lettuce.

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