Pineapples can be used to make a variety of fruit salads, fresh or canned. They can also be incorporated into vegetable and meat snacks. Delicate juicy pulp goes well with mushrooms and chicken meat, and the juice makes delicious sauces for meat dishes and salads.
Chicken salad with sweet and sour sauce and pineapple
This salad is served warm and you need the following ingredients to make it:
- canned pineapples - 1 can;
- eggs - 3 pieces;
- starch - 2 tbsp. spoons;
- chicken fillet - 500 grams;
- ginger root - 1 piece;
- garlic - 2 cloves;
- pickled mushrooms - 100 grams;
- oil for frying;
- sour cream - 2 tbsp. spoons;
- greens of lettuce and parsley;
- salt.
Rinse the chicken fillet and pat dry first, then cut it into small pieces. Next, dip each piece in starch and fry until golden brown in vegetable oil.
Peel and chop a piece of ginger root and cloves of garlic on a grater or press. In a pan with chicken, add sour cream, salt, garlic with ginger and a few tablespoons of pineapple juice from a can, mix everything well and simmer the chicken pieces under the lid for another 20 minutes. If you evaporate the liquid quickly, you can add some more pineapple juice.
Rinse the lettuce leaves, dry them and put them on the dish. Spread the finished chicken pieces on top of the lettuce leaves. Spread pickled mushrooms around. Boil the eggs, cool in cold water, peel and cut into nice circles, put them on top of the chicken.
Cut half of the pineapples from the jar into slices, put on a dish with salad, pour over everything with the sauce that remains from the meat. Chop parsley sprigs and sprinkle with herbs.
Caribbean salad
Another salad recipe that contains canned pineapples. To prepare it, you need the following ingredients:
- canned pineapples - 1 can;
- ham - 200 grams;
- sweet green pepper - 1 pod;
- chicken meat - 200 grams;
- canned mushrooms - 1 can;
- raisins - 150 grams;
- walnuts (peeled) - 150 grams;
- mayonnaise - 250 ml;
- salt;
- ground pepper.
Rinse chicken meat, boil in salted water, free from seeds and chop finely. Cut the ham into small cubes.
Peel sweet green peppers from the stem and seeds, rinse, dry, also cut into cubes. Rinse the raisins, cover with boiling water and cook for 30 minutes until it swells. Then drain all the water and dry the berries.
Fry the walnuts in a pan and chop. Cut canned pineapples and mushrooms into small pieces. Combine in one container: mushrooms, pineapples, meat and ham, add pieces of green pepper and raisins. Sprinkle the salad with pieces of walnuts, salt, add a little ground pepper, season the salad with mayonnaise and stir very gently. Place the prepared salad on a platter with lettuce leaves, garnish with sliced nuts and chopped herbs.
