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Hawaiian Chicken Salad

Hawaiian Chicken Salad
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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.

Ingredients

Scale

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.

Find it online: https://chocotune.com/hawaiian-chicken-salad/