Photo of Cuban chicken and pineapple salad by WW

Cuban chicken and pineapple salad

1 - 5
PersonalPoints™ per serving
Total Time
15 min
15 min
0 min
This light, super-refreshing salad will be a welcome addition to summer meals. It tastes best when made just before serving.


Fresh lime juice

¼ cup(s)

Olive oil

1 tbsp(s)

Table salt

½ tsp(s), or to taste

Cumin seeds

½ tsp(s), or to taste

Cooked skinless boneless chicken breast(s)

¾ pound(s), cut into chunks


1¼ cup(s), fresh, cut into chunks

Uncooked jicama

1 cup(s), cut into short thin sticks


cup(s), fresh, coarsely chopped

Sweet red pepper(s)

¼ cup(s), very thinly sliced

Uncooked scallion(s)

¼ cup(s), sliced


  1. In a large bowl, stir together lime juice, oil, salt and cumin until blended.
  2. Add chicken, pineapple, jicama, cilantro, red pepper and scallions; toss to mix and coat. Yields about 1 1/4 cups per serving.


If you want to grill fresh chicken for this recipe, heat an outdoor grill or stove-top grill pan. Coat two 6-ounce boneless, skinless chicken breasts with cooking spray and sprinkle them with 1/4 teaspoon of salt. Grill, turning once, until cooked through, about 10 to 12 minutes. Let rest 5 minutes before cutting into chunks. Black beans would make a tasty addition to this recipe (could affect Points values).