Curry Chicken Pineapple Coconut Salad

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READY IN: 25mins
Recipe by Holly Harwig

I needed a cold salad for a potluck dinner, and put together this salad from makings I had in my refrigerator, and everyone just raved about it, and wanted the recipe, so here it is. When I made it the first time, I just threw it together, so the ingredients are all estimates of what I used the first time.

Ingredients Nutrition


  1. Heat oil in a frying pan or wok, add spices, then cook diced chicken, let cool.
  2. Cook macaroni rings according to package, drain and rinse with cool water.
  3. Mix together chicken, rings, drained pineapple tidbits, sliced green onions (including the greens), cilantro, mayo and coconut milk.
  4. Refrigerate until serving, at least 2 hours.

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