Hawaiian Chicken Salad

Introduction

Hawaiian Chicken Salad is more than just a salad—it’s a vibrant, tropical-inspired meal that brings together bold flavors, contrasting textures, and nourishing ingredients in one satisfying bowl. If you’re looking for a recipe that feels light and refreshing yet filling enough for dinner, this Hawaiian Chicken Salad is exactly what you need.

Inspired by classic Hawaiian flavor pairings, this dish combines juicy marinated chicken, sweet pineapple, crisp vegetables, creamy avocado, and fluffy rice, all tied together with a bright lime-cilantro dressing. The result is a balanced, colorful meal that tastes like summer, even on the busiest weeknights.

One of the best things about Hawaiian Chicken Salad is its versatility. It works beautifully as a quick weeknight dinner, a meal-prep lunch for busy days, or even a crowd-pleasing dish for gatherings. The coconut milk–pineapple marinade infuses the chicken with rich, tropical flavor, while the fresh produce keeps the salad light and energizing.

This recipe is also a fantastic way to enjoy a “healthy comfort food” experience. You get protein from the chicken, fiber and nutrients from the vegetables, healthy fats from avocado and olive oil, and satisfying carbohydrates from rice—all in one bowl. Unlike heavy, mayonnaise-based salads, this Hawaiian Chicken Salad feels fresh and clean, making it perfect for warm weather or whenever you crave something bright and wholesome.

In this detailed guide, you’ll learn exactly how to make the best Hawaiian Chicken Salad at home, plus tips, variations, storage advice, and serving ideas to help you customize it to your lifestyle. Whether you’re cooking for yourself, your family, or guests, this salad delivers big flavor with minimal effort.

Why You’ll Love This Hawaiian Chicken Salad

There are countless reasons to add this Hawaiian Chicken Salad to your regular meal rotation:

• Big tropical flavor from pineapple, coconut milk, lime, and cilantro

• Quick and easy cooking time—ready in about 25 minutes (plus marinating)

• Balanced and nutritious, with protein, veggies, and healthy fats

• Perfect for meal prep when stored and assembled correctly

• Customizable for different diets and preferences

• Visually stunning, making it great for entertaining or social media sharing

This Hawaiian Chicken Salad proves that healthy food doesn’t have to be boring. Every bite delivers sweet, savory, tangy, and fresh flavors that keep you coming back for more.

Recipe Details

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes (plus marinating time)

• Course: Main Dish / Salad

• Cuisine: Hawaiian-Inspired

• Servings: 3

Ingredients for Hawaiian Chicken Salad

Marinade

• ⅓ cup canned coconut milk

• ¼ cup pineapple juice (from canned pineapple)

• 1 tablespoon ketchup

• 1 tablespoon soy sauce

• Zest of 1 lime

• 2 garlic cloves, minced

• ¼ teaspoon each: onion powder, cumin, paprika, ground ginger, salt

Chicken & Salad

• ½ tablespoon olive oil

• 1 large chicken breast, halved horizontally

• ½ cup corn

• ½–¾ cup pineapple chunks

• 4–6 cups chopped lettuce

• ½ avocado, sliced

• ½ red onion, thinly sliced

• ½ cup cherry tomatoes, halved

• 1 small carrot, finely shredded

• 1–1½ cups cooked coconut lime rice or plain white rice

Dressing

• 1½ tablespoons lime juice

• 2½ tablespoons olive oil

• 2 tablespoons finely chopped cilantro (coriander)

• ½ garlic clove, minced

• ½ teaspoon honey or sugar

• ¼ teaspoon salt

• Black pepper, to taste

Ingredient Tips & Substitutions

• Chicken: Boneless, skinless chicken thighs work well if you prefer darker meat.

• Pineapple: Fresh pineapple adds extra brightness, but canned works perfectly.

• Rice: Coconut lime rice enhances the tropical flavor, but plain rice or quinoa is also great.

• Lettuce: Romaine, butter lettuce, or mixed greens all work nicely.

• Soy Sauce: Use low-sodium soy sauce or tamari to control salt levels.

Step-by-Step Instructions

1. Marinate the Chicken

In a bowl, whisk together all the marinade ingredients until smooth. Add the chicken breast, ensuring it’s fully coated. Cover and refrigerate for at least 3 hours, preferably overnight. This step is key to building deep flavor in your Hawaiian Chicken Salad.

2. Prepare the Dressing

Combine lime juice, olive oil, cilantro, garlic, honey, salt, and black pepper in a jar. Shake well until emulsified. Set aside for at least 15 minutes to allow the flavors to meld.

3. Cook the Chicken

Heat olive oil in a non-stick skillet over high heat. Remove chicken from the marinade and cook for about 3 minutes per side, until golden and cooked through. Transfer to a plate, cover loosely with foil, and let rest for 5 minutes before slicing.

4. Sear the Pineapple & Corn

Using the same skillet, add pineapple chunks and corn. Cook for 2–3 minutes until lightly caramelized. This step enhances sweetness and adds depth to the salad.

5. Assemble the Salad

In a large platter or individual bowls, layer lettuce, rice, avocado, red onion, cherry tomatoes, shredded carrot, pineapple, and corn. Top with sliced chicken.

6. Finish & Serve

Drizzle with the prepared dressing and serve immediately. Enjoy your fresh, colorful Hawaiian Chicken Salad while everything is crisp and vibrant.

Tips for the Best Hawaiian Chicken Salad

• Marinate the chicken overnight for maximum flavor.

• Let the chicken rest before slicing to keep it juicy.

• Use ripe pineapple for the best balance of sweetness and acidity.

• If skipping coconut rice, add a little extra dressing for moisture.

• Assemble just before serving for the freshest texture.

Variations to Try

Grilled Hawaiian Chicken Salad

Grill the marinated chicken instead of pan-searing for smoky flavor.

Spicy Hawaiian Chicken Salad

Add chili flakes or sriracha to the dressing for heat.

Low-Carb Version

Skip the rice and add extra greens and avocado.

Vegan Hawaiian Salad

Swap chicken for grilled tofu or tempeh and use maple syrup instead of honey.

Serving Suggestions

• Serve as a standalone meal for lunch or dinner

• Pair with iced tea or coconut water

• Add tortilla chips or toasted pita on the side

• Serve buffet-style for gatherings

Storage & Make-Ahead

• Store components separately in airtight containers for up to 2 days

• Keep dressing in a sealed jar and shake before using

• Assemble fresh for best texture and flavor

Hawaiian Chicken Salad

Print Recipe

This Hawaiian Chicken Salad is a vibrant, tropical-inspired meal loaded with fresh flavors and satisfying textures. Juicy marinated chicken, sweet pineapple, crisp vegetables, and fluffy coconut-lime rice come together in one generous bowl. It’s light yet filling, perfect for warm days, meal prep, or when you want a healthy dinner that still feels exciting and indulgent.

• Author: salah saloh

Ingredients

Scale 1x2x3x

Marinade

• ⅓ cup canned coconut milk

• ¼ cup pineapple juice (from canned pineapple)

• 1 tablespoon ketchup

• 1 tablespoon soy sauce

• Zest of 1 lime

• 2 garlic cloves, minced

• ¼ teaspoon each: onion powder, cumin, paprika, ground ginger, salt

Chicken & Salad

• ½ tablespoon olive oil

• 1 large chicken breast, halved horizontally

• ½ cup corn

• ½–¾ cup pineapple chunks

• 4–6 cups chopped lettuce

• ½ avocado, sliced

• ½ red onion, thinly sliced

• ½ cup cherry tomatoes, halved

• 1 small carrot, finely shredded

• 1–1½ cups cooked coconut lime rice or plain white rice

Dressing

• 1½ tablespoons lime juice

• 2½ tablespoons olive oil

• 2 tablespoons finely chopped cilantro (coriander)

• ½ garlic clove, minced

• ½ teaspoon honey or sugar

• ¼ teaspoon salt

• Black pepper, to taste

Instructions

1. Marinate the Chicken
   Mix all marinade ingredients in a bowl. Add the chicken and marinate for at least 3 hours, preferably overnight.

2. Prepare the Dressing
   Combine all dressing ingredients in a jar. Shake well and set aside for at least 15 minutes.

3. Cook the Chicken
   Heat olive oil in a non-stick skillet over high heat. Cook the chicken for about 3 minutes per side until golden and cooked through. Remove, cover loosely with foil, and rest for 5 minutes. Slice thickly.

4. Sear Pineapple & Corn
   In the same skillet, sear the pineapple and corn for 2–3 minutes until lightly caramelized.

5. Assemble the Salad
   Arrange lettuce, rice, avocado, onion, tomatoes, carrot, pineapple, and corn on a platter or in bowls. Top with sliced chicken.

6. Finish & Serve
   Drizzle with dressing and serve immediately.

Notes

• Marinate longer for more flavor—overnight is ideal.

• Let the chicken rest before slicing to keep it juicy.

• Use ripe pineapple for the best balance of sweet and savory.

• No coconut rice? Plain rice works well—just add extra dressing.

Nutrition (Per Serving – Approximate)

• Calories: 495

• Protein: 36 g

• Carbohydrates: 36 g

• Fat: 25 g

• Saturated Fat: 3.5 g

Final Thoughts

Hawaiian Chicken Salad is the perfect example of how simple ingredients can come together to create something truly special. With its tropical flavors, balanced nutrition, and stunning presentation, this salad checks all the boxes for a modern, satisfying meal.

Whether you’re craving something fresh for summer, planning healthy lunches, or looking to impress guests with minimal effort, this Hawaiian Chicken Salad delivers every time. The combination of juicy marinated chicken, sweet pineapple, crisp vegetables, and zesty dressing creates a dish that feels indulgent yet nourishing.