Description

There’s something timeless and comforting about a good chicken salad sandwich. It’s the kind of meal that brings back memories of summer picnics, Sunday afternoon lunches, and those easy-breezy family gatherings where everyone just shows up with their favorite dish.

Pineapple Chicken Salad Sandwiches add a playful tropical twist to the classic, blending the savory richness of chicken with the juicy sweetness of pineapple. In many families, chicken salad is almost like a rite of passage—you inherit a version from your mom or grandma, and then you put your own spin on it. This version, with its pops of fruity brightness and crunchy texture, feels like a little burst of sunshine on a plate.

Especially during the warmer months, when you want something cool and satisfying without turning on the oven, this sandwich becomes a go-to favorite. It’s also a fantastic make-ahead meal for potlucks, road trips, or quick work lunches that you actually look forward to. The creamy dressing, tender chicken, and surprise of sweet pineapple make every bite just a little bit special.

Ingredients

Scale

2 cups cooked chicken, chopped or shredded

1 can (8 oz) crushed pineapple, well drained

1/2 cup celery, diced

1/2 cup red grapes, halved

1/3 cup mayonnaise

1/3 cup sour cream

1 tablespoon brown sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

Croissants, rolls, or sandwich bread, for serving

Instructions

Step 1:
In a large mixing bowl, combine the cooked chicken, drained crushed pineapple, diced celery, and halved red grapes. It’s a colorful sight—like a little celebration in your bowl already.

Step 2:
In a smaller separate bowl, whisk together the mayonnaise, sour cream, brown sugar, salt, and black pepper. This creamy mixture is what pulls everything together. It’s rich, but with just the right amount of tang and sweetness.

Step 3:
Pour the dressing over the chicken mixture. Gently fold everything together until every piece is lightly coated. Be gentle here—you want to keep those grapes nice and whole for juicy little bursts of flavor in every bite.

Step 4:
Cover the bowl and chill the salad in the fridge for at least 1 hour. It’s worth the wait—this resting time lets all the flavors mingle and deepen.

Step 5:
When ready to serve, scoop generous spoonfuls onto buttery croissants, sandwich rolls, or your favorite bread. Sometimes I even serve it with a side of crackers for a lighter lunch option.

Notes

You can prepare this salad up to 2 days in advance. Just give it a good stir before serving.
If you like a bit more crunch, toss in some chopped nuts like almonds or pecans right before serving.

For a lighter version, substitute Greek yogurt for sour cream.