Pineapple is rich in B vitamins, which positively impact brain function and enhance resilience to stress. Folate, thiamine, niacin, and B6 play crucial roles in metabolism, triggering 150 biochemical reactions and boosting the production of red blood cells that transport oxygen and provide energy to the body. Additionally, the vitamin C found in this tropical fruit strengthens the immune system and protects against infections. The fiber in pineapple promotes gut health and effectively curbs hunger. Bromelain, an enzyme in pineapple, not only helps burn fat but also aids in digesting the protein found in chicken (with 26 grams of easily digestible protein in 100 grams of chicken breast). Chicken meat also contains iron, potassium, zinc, and B vitamins—all essential for heart and vascular health.
The combination of pineapple and chicken in a dish is a classic in sports nutrition: together, these ingredients enhance physical endurance, optimize energy expenditure, improve emotional well-being, and alleviate joint and muscle pain after intense workouts. Plus, the salad includes nuts—a superfood packed with B vitamins, phosphorus, copper, and unsaturated fats that support blood cell regeneration and boost hemoglobin levels. Nuts also energize the body, stimulate blood production, and strengthen the cardiovascular system. Adding to this nutritional ensemble is leafy lettuce, which is also rich in B vitamins, as well as vitamins A, C, E, K, PP, and valuable minerals like iron, zinc, and copper.
Ingredients (for 3 servings): 500 g chicken fillet; 300 g canned pineapple; 100 g nuts (walnuts, almonds, or hazelnuts); 3 heads of leafy lettuce; 2 tablespoons sour cream; 1 tablespoon salt.
In salted water, boil the chicken breasts, and once cooled, cut the meat into small pieces.
Chop the walnuts, hazelnuts, or almonds and lightly toast them in a dry skillet. Cut the pineapple into cubes of the same size as the cooked chicken. Tear the leafy lettuce into pieces by hand. Combine all the salad components and dress the dish with sour cream.
Life Hack
For dietary meat salads, chicken breast fillet is typically used. Chilled meat only needs to be rinsed before boiling, while frozen poultry should be thawed in the refrigerator or in cold water (in a bag) at room temperature—thawed meat will cook evenly. When boiling a whole chicken or its parts, it’s best to leave the skin and bones on; this way, the broth can be used as a base for soup.