Rating: 4.5 stars
15 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Almonds add crunch to the filling, though you can substitute toasted walnuts or pecans, if you prefer. Serve this pineapple chicken salad pita recipe with a side of baked potato chips to round out the meal.

Recipe by Cooking Light May 2007


Read the full recipe after the video.

Recipe Summary

4 servings (serving size: 2 stuffed pita halves)


Ingredient Checklist


Instructions Checklist
  • Combine first 11 ingredients in a large bowl, stirring well. Line each pita half with 1 lettuce leaf; fill each half with 1/3 cup chicken mixture.


Nutrition Facts

471 calories; calories from fat 30%; fat 15.5g; saturated fat 2.5g; mono fat 5.4g; poly fat 6.2g; protein 36.8g; carbohydrates 48.8g; fiber 7.2g; cholesterol 82mg; iron 3.9mg; sodium 776mg; calcium 98mg.