Pineapple Infused Chicken Pasta Salad

Sara Andrea


Good for dinner, great for a pot luck - always a favorite.


☆☆☆☆☆ 0 votes

15 Min
3 Hr 30 Min
Slow Cooker Crock Pot


  • 2
    chicken breasts
  • 1
    16 oz package of pasta (elbow or small shell work great)
  • 1 can(s)
    crushed pineapple (20 oz)
  • 1
    red bell, diced
  • 1 bunch
    green onions, chopped
  • 1/2 c
    chopped pecans
  • 1/2 c
  • 2 Tbsp
    low sodium soy sauce
  • 1/2 tsp
  • 1/2 tsp
  • 1/8 tsp
    red pepper flakes
  • 1/8 tsp
    ground ginger

How to Make Pineapple Infused Chicken Pasta Salad


  1. Put chicken breast in slow cooker, top with can of crushed pineapple. Cook on low for 3-4 hours.
  2. Cook pasta according to package directions. Drain and cool.
  3. Put chicken breast on cutting board and cut into chunks.
  4. Strain liquid from crock pot. Using a spatula, press out extra liquid. Reserve pineapple.
  5. In a large bowl mix mayo, soy sauce, salt, pepper, ginger and crushed red peppers. Add onions, red pepper, pasta, reserved crushed pineapple and nuts. Add chicken, mix throughly.

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