Pineapple Shrimp Macaroni Salad


  • 1 (20 oz.) can pineapple chunks (+ ¾ cup of the juice)
  • 2 tsp. cornstarch
  • 1/2 tsp. curry powder
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/3 c. mayonnaise
  • 1/3 c. sour cream
  • 2 ½ c. uncooked elbow macaroni (or small pasta shells)
  • 1 lb. cooked medium shrimp, peeled & deveined
  • 1/2 c. chopped red bell pepper (about ½ of a pepper)
  • 1/2 c. chopped green onions (about 3 or 4 green onions)


  1. Drain pineapple chunks, reserving ¾ cup juice.
  2. Place pineapple juice in a small saucepan. Add cornstarch, curry powder, salt, and pepper; whisk to remove any cornstarch lumps. Bring mixture to a boil over medium-high heat and boil until thickened. Cool. Once cooled, stir in mayonnaise and sour cream.
  3. Cook macaroni in salted water according to package directions. Drain and rinse under cold water. Drain well and place in a large bowl.
  4. Add pineapple, shrimp, chopped red pepper, and chopped green onions to the macaroni; toss gently to combine. Add pineapple dressing and toss gently to coat.
  5. Refrigerate for at least 2 hours before serving to allow flavors to meld.
  6. At serving time, taste and adjust salt and pepper to taste. I typically add about another ¼ to ½ teaspoon salt to brighten the flavor.


Source:  The Kitchen is My Playground