Pineapple Chicken Salad in Phyllo Cups

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 40
  • Calories from fat: 36%
  • Fat: 1.6g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.9g
  • Carbohydrate: 3.4g
  • Fiber: 0.0g
  • Cholesterol: 8mg
  • Iron: 0.0mg
  • Sodium: 50mg
  • Calcium: 0.0mg


  • Butter-flavored vegetable cooking spray
  • 5 sheets commercial frozen phyllo pastry, thawed
  • 1 (8-ounce) can pineapple tidbits in juice
  • 1 1/4 cups finely diced cooked chicken breast (skinned before cooking and cooked without salt)
  • 2 tablespoons diced water chestnuts
  • 2 tablespoons minced fresh chives
  • 1 tablespoon diced pimiento
  • 1/3 cup reduced-calorie mayonnaise
  • 1 1/2 teaspoons curry powder


  1. Coat 2 miniature (1 3/4-inch) muffin pans with cooking spray; set aside.
  2. Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly coat phyllo with cooking spray. Layer remaining 4 sheets phyllo on first sheet, lightly coating each sheet with cooking spray. Cut phyllo stack into 24 circles using a 2 1/2-inch biscuit cutter. Place phyllo circles into prepared muffin cups, pressing phyllo against bottom and up sides of cups. Bake at 350° for 8 to 10 minutes or until lightly browned. Let cool completely in pans on a wire rack; remove from pans.
  3. Drain pineapple, reserving 2 tablespoons juice. Combine pineapple and next 4 ingredients in a medium bowl; stir well. Combine mayonnaise, curry powder, and reserved pineapple juice; stir into chicken mixture. Cover and chill at least 2 hours.
  4. When ready to serve, spoon chicken mixture evenly into phyllo cups.
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