Description
This amazing Hawaiian Rice Salad will surprise you with how delicious it is! Filled with texture and creaminess, it's a perfect appetizer "dip" or cold rice salad recipe to have at your backyard BBQ or your Sunday potluck. Just add crackers or croissants and you're all set!
Ingredients
Units
Scale
- 3 cups cooked brown rice
- 2 cups pineapple tidbits, drained (reserve 1/2 cup juice)
- 1 cup finely diced celery
- 2 cups cooked chicken, cut into bite sized pieces
- 3/4 cup mayonnaise
- salt and pepper, to taste
- sesame seed (optional, for garnish)
Instructions
- Combine rice, pineapple, celery, and chicken in a bowl.
- Blend 1/2 cup reserved pineapple juice with mayonnaise; whisk until smooth.
- Pour over rice and chicken mixture. Toss lightly until mixed well.
- Sprinkle with sesame seeds if desired.
- Chill for at least 2 hours.
- Serve on croissants or with crackers.
Notes
- Make sure the rice and chicken are completely cooled before adding the dressing. Otherwise, the mayonnaise will "melt" and it will be greasy.
- Don't make it too far ahead of time. the rice continues to absorb liquid the longer it is stored and the celery will get soggy. Both of those are yuck!
- Although they're totally optional, sprinkling a couple of tablespoons of sesame seeds at the end really improves the overall recipe. It gives a little extra nuttiness, texture, and flavor to the recipe.
- Prep Time: 15
- Cook Time: 45
- Category: Appetizer
- Method: Mixing
- Cuisine: American