Fonduloha
A tropical chicken salad featuring sweet pineapple, crunchy celery, and aromatic curry, perfect for light lunches or summer gatherings, combining fresh flavors and textures.
Ingredients
- 2 fresh pineapples ⓘ
- 2 1/2 cups cut-up cooked chicken or turkey
- 3/4 cup diced celery
- 3/4 cup mayonnaise or salad dressing ⓘ
- 2 tablespoons chopped chutney ⓘ
- 1 teaspoon curry powder ⓘ
- 1 medium banana, sliced ⓘ
- 1/3 cup salted peanuts ⓘ
- 1/2 cup flaked coconut ⓘ
- 1 (11 oz.) can mandarin orange segments, drained
Instructions
- Select a pineapple with fresh green leaves.
- Cut each pineapple lengthwise in half through the green top, then cut each half in half again to make 4 pieces with part of the green top.
- Remove the fruit from the shells by cutting along the edges with a curved knife.
- Cut the pineapple fruit into cubes, removing any eyes and the fibrous core.
- Drain the pineapple shells, placing them cut side down.
- In a large bowl, combine the cut-up cooked chicken or turkey, diced celery, mayonnaise or salad dressing, chopped chutney, and curry powder.
- Add the sliced banana, salted peanuts, flaked coconut, and drained mandarin orange segments.
- Mix gently until all ingredients are well combined.
- Stuff the pineapple shells with the salad or serve on a platter.
Tips & Substitutions
To enhance the flavor, consider using leftover chicken from Good Chicken Soup for a more robust taste. If you don't have chutney, a bit of sweet pickle relish can be a good substitute. For a vegetarian option, replace chicken with chickpeas or tofu. Ensure your pineapple is ripe for the best sweetness, and feel free to adjust the curry powder to suit your spice preference.
Serving Suggestions
Fonduloha can be served as a light main dish or a festive appetizer. It pairs beautifully with a side of mixed greens or a fruit salad. For a complete meal, consider serving it alongside Chicken Salad On Buns, which complements the flavors well. Garnish with fresh herbs for an added touch.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To maintain freshness, avoid stuffing the pineapple shells until just before serving. If you need to reheat, do so gently in the microwave, as the pineapple may become mushy if heated too long.
Nutrition & Diet Analysis (per serving)
Each serving of Fonduloha contains roughly 504 calories, with 16g protein, 59g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (114% of the Daily Value), iron (60% of the Daily Value), and protein (31% of the Daily Value). It also contributes 32g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Fonduloha ahead of time?
Yes, you can prepare the filling a day in advance. Store it separately from the pineapple shells to keep them fresh. Just before serving, stuff the shells for the best presentation and texture.
What can I substitute for the salted peanuts?
If you have nut allergies or prefer a different crunch, try using sunflower seeds or toasted pumpkin seeds. These alternatives will add a nice texture without overpowering the flavors of the dish.
Is there a way to make this dish healthier?
To lighten up Fonduloha, you can use Greek yogurt instead of mayonnaise or salad dressing. This swap adds creaminess while reducing calories. Additionally, you can increase the amount of diced celery and pineapple for more fiber and nutrients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).