Hawaiian Chicken Salad came to life on a breezy spring evening, when I was craving something light yet comforting. I opened the pantry and spotted canned pineapple, coconut milk, and a chicken breast. Just like that, I knew what I was making.
This salad isn’t just a dish—it’s a little tropical escape in every bite. I grew up in a home that loved bold, vibrant flavors, and this recipe reflects that spirit. The chicken is soaked in a coconut-pineapple marinade, then grilled until golden and juicy. Paired with crisp lettuce, creamy avocado, and bursts of sweet corn and tomatoes, it’s a colorful bowl that feels both nourishing and joyful.
What sets this Hawaiian Chicken Salad apart is the balance. There’s the savory depth from garlic and soy, the brightness of lime, and the tender grains of rice at the base that turn it into a complete, satisfying meal.
It reminds me a bit of my Epic Grilled Chicken Greek Salad Bowl with Tzatziki Magic, but with sunny island vibes instead of Mediterranean flair.
Every time I make this, it transports me somewhere warm, breezy, and delicious—and I think it’ll do the same for you.
Want more bright, flavor-packed recipes like this? Subscribe here and get weekly tropical inspiration sent straight to your inbox.
Why This Salad is So Special
There’s a reason I keep coming back to this Hawaiian Chicken Salad—it’s packed with fresh ingredients, but still deeply satisfying. The marinade alone sets the tone: a tropical blend of coconut milk, pineapple juice, soy, and garlic. It soaks into the chicken, creating layers of flavor that burst in every bite.
Then there’s the texture. Creamy avocado meets crisp lettuce, shredded carrots, juicy tomatoes, and sweet corn. Add in a scoop of warm rice—plain or even better, coconut lime cilantro—and suddenly, this isn’t just a salad. It’s a complete meal in a bowl.
Unlike basic salads that leave you hungry an hour later, this one fills you up with real substance. It reminds me of how balanced and hearty my Grilled Chicken with Herbed Yogurt Sauce & Rice feels, while still staying light and bright. And just like the Chickpea Feta Avocado Salad, it delivers layers of texture that make each bite unique.
But maybe the real magic lies in its mood—it’s cheerful, colorful, and uplifting. Perfect for warm-weather dinners, make-ahead lunches, or impressing guests with something beautiful and delicious. Even picky eaters tend to go back for seconds.
This Hawaiian Chicken Salad doesn’t just taste good—it feels like a mini vacation every time you eat it.
Ingredients & Preparation
This Hawaiian Chicken Salad comes together with simple, flavorful components—many of which you might already have on hand. It’s all about layering textures and tropical flavors. Let’s break it down.
What You’ll Need: The Ingredient Breakdown
To make this salad a success, you’ll need three parts: the marinade, the salad ingredients, and the dressing. Here’s a quick glance at what goes into each:
Marinade Ingredients
| Ingredient | Amount |
|---|---|
| Canned coconut milk | 1/3 cup |
| Pineapple juice | 1/4 cup (from canned pineapple) |
| Tomato ketchup | 1 tablespoon |
| Soy sauce | 1 tablespoon |
| Lime zest | From 1 lime |
| Garlic cloves (minced) | 2 cloves |
| Spices | 1/4 tsp each: onion powder, cumin, paprika, ground ginger, salt |
Salad Ingredients
| Ingredient | Amount |
|---|---|
| Chicken breast | 1 large, sliced in half |
| Olive oil | 1/2 tablespoon |
| Canned corn | 1/2 cup |
| Pineapple chunks | 1/2 to 3/4 cup |
| Chopped lettuce | 4 to 6 cups |
| Avocado | 1/2, sliced |
| Red onion | 1/2 small, thinly sliced |
| Cherry tomatoes | 1/2 cup, halved |
| Carrot | 1 small, shredded |
| Cooked rice | 1 to 1 1/2 cups (plain or flavored) |
Dressing Ingredients
| Ingredient | Amount |
|---|---|
| Lime juice | 1 1/2 tablespoons |
| Olive oil | 2 1/2 tablespoons |
| Cilantro (finely chopped) | 2 tablespoons |
| Garlic (minced) | 1/2 clove |
| Sugar or honey | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Black pepper | To taste |
Tip: Using coconut lime cilantro rice will give this dish an extra tropical twist, but regular jasmine rice works just as beautifully.
Print
Hawaiian Chicken Salad
- Total Time: 30
- Yield: 2 large servings
Description
Hawaiian Chicken Salad is a refreshing, tropical bowl of juicy marinated chicken, sweet pineapple, crisp vegetables, and coconut-lime dressing, served over rice—perfect for a light yet satisfying meal.
Ingredients
• 1/3 cup canned coconut milk
• 1/4 cup pineapple juice (from canned pineapple)
• 1 tablespoon tomato ketchup
• 1 tablespoon soy sauce
• Zest of 1 lime
• 2 garlic cloves, minced
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 tablespoon olive oil
• 1 large chicken breast, sliced horizontally
• 1/2 cup canned corn
• 1/2 to 3/4 cup pineapple chunks
• 4 to 6 cups chopped lettuce
• 1/2 avocado, sliced
• 1/2 small red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1 small carrot, shredded
• 1 to 1 1/2 cups cooked white rice or coconut lime cilantro rice
• 1 1/2 tablespoons lime juice
• 2 1/2 tablespoons olive oil
• 2 tablespoons finely chopped cilantro
• 1/2 garlic clove, minced
• 1/2 teaspoon sugar or honey
• 1/4 teaspoon salt
• Black pepper, to taste
Instructions
1. In a bowl, whisk together coconut milk, pineapple juice, ketchup, soy sauce, lime zest, minced garlic, and all the spices.
2. Add sliced chicken breast to the marinade and refrigerate for at least 30 minutes (up to overnight).
3. Heat olive oil in a skillet or grill pan over medium-high heat.
4. Cook the marinated chicken for 5–6 minutes per side until golden and cooked through. Let it rest, then slice.
5. Combine lime juice, olive oil, cilantro, minced garlic, sugar or honey, salt, and black pepper in a small bowl to make the dressing.
6. Assemble the salad by layering rice and lettuce in bowls, then topping with corn, pineapple chunks, cherry tomatoes, onion, shredded carrot, and avocado.
7. Place sliced chicken on top and drizzle with dressing. Serve immediately.
Notes
– Substitute Greek yogurt thinned with water for coconut milk if needed.
– Use grilled tofu or tempeh for a vegetarian version.
– Add toasted coconut flakes or macadamia nuts for extra texture.
– Store components separately if prepping ahead.
– Fresh pineapple works great, but canned is perfectly convenient.
- Prep Time: 20
- Cook Time: 10
- Method: Grill or Skillet
- Cuisine: Tropical Fusion
Tools & Substitutions
You won’t need any fancy equipment for this Hawaiian Chicken Salad, which is part of its charm. A sharp knife, mixing bowls, and a skillet or grill pan will do the trick.
If you’re short on fresh cilantro, parsley makes a great stand-in. No coconut milk? A splash of Greek yogurt thinned with water offers a creamy, tangy backup. You can also swap cherry tomatoes for grape tomatoes or even diced roma if that’s what’s on hand.
Prefer plant-based? Try substituting the chicken with marinated tofu or grilled tempeh—just like I do in the Balsamic Steak Gorgonzola Salad with Grilled Corn, where the protein takes center stage.
For those looking for extra richness, a sprinkle of toasted shredded coconut or crushed macadamia nuts on top brings in even more island flavor. You might also enjoy the creative topping ideas in my Stuffed Chicken Roasted Red Pepper Spinach Mozzarella—another recipe where bold layers make the meal.
With these ingredients and tools prepped, you’re just minutes away from turning your kitchen into a tropical oasis.
Cooking Instructions & Tips
Now that you’ve got everything ready, it’s time to bring this Hawaiian Chicken Salad to life. These steps are simple but impactful, ensuring every bite bursts with tropical goodness. Let’s get cooking!
Step-by-Step Method
Step 1: Marinate the Chicken
In a bowl, whisk together the coconut milk, pineapple juice, ketchup, soy sauce, lime zest, garlic, and all the spices. Add the chicken breasts, making sure they’re fully coated. Cover and refrigerate for at least 30 minutes, though an hour is even better.
Step 2: Cook the Chicken
Heat olive oil in a skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 5–6 minutes per side, or until golden and fully cooked. Let it rest for a few minutes, then slice into thin strips.
Step 3: Make the Dressing
In a small jar or bowl, combine lime juice, olive oil, cilantro, garlic, sugar (or honey), salt, and pepper. Shake or whisk until fully emulsified.
Step 4: Build Your Bowl
Start with a bed of rice and lettuce. Add corn, pineapple chunks, tomatoes, red onion, shredded carrot, and avocado. Top with the sliced grilled chicken, then drizzle the cilantro-lime dressing generously over everything.
Tips to Get It Just Right
-
Marinate longer: If you have the time, marinating overnight gives the chicken even deeper flavor.
-
Use a grill pan: It adds beautiful sear marks and smoky notes that mimic outdoor grilling.
-
Coconut rice: Want next-level flavor? Stir chopped cilantro and lime zest into warm coconut rice before serving.
-
Pineapple freshness: Use canned for convenience, but if you’ve got fresh pineapple, go for it—it makes the sweetness pop.
This is one of those salads where leftovers taste even better the next day. The flavors meld beautifully in the fridge, especially the dressing. It reminds me of how well the ingredients marry in my Mediterranean Chicken Skewers with Hummus Spread, where bold flavor is the goal.
For a sandwich-style twist, you could even repurpose this recipe into a wrap—just like in my Garlic Butter Lettuce Tomato Grilled Chicken Sandwich that turns salad ingredients into a handheld bite.
Serving, Storing & Pairing
Once your Hawaiian Chicken Salad is assembled, it’s more than just a pretty bowl—it’s a flavor-packed experience. Whether you’re serving it fresh for dinner, prepping it for lunch the next day, or showing it off at a summer gathering, this salad adapts beautifully.
What to Serve with It
This salad is quite complete on its own, but it shines even brighter with the right pairings. A light tropical drink or iced green tea balances its sweet-savory notes. For crunch, try a handful of crispy plantain chips or toasted pita wedges on the side.
If you want to stretch it into a bigger meal, serve it alongside a chilled soup like gazpacho or even a coconut carrot soup for a complementary flavor.
And just like my Chickpea Feta Avocado Salad, it pairs wonderfully with grilled flatbreads or naan. The warmth and chew of bread contrast nicely with the cool crunch of the veggies.
Looking to serve a feast? Pair it with a fruit-forward side like the one in my Mediterranean Lemon Chickpea and Burrata Salad. The citrus and creaminess create a lovely contrast to the tropical flavors in this bowl.
How to Store & Reheat
This salad holds up surprisingly well, especially if you store the components separately:
-
Chicken: Keep grilled chicken in an airtight container in the fridge for up to 3 days. Reheat in a skillet for a few minutes to restore its juicy texture.
-
Dressing: Store in a sealed jar in the fridge for up to 5 days. Shake well before each use.
-
Veggies: Chop veggies ahead of time but avoid dressing them until serving. This keeps everything crisp.
-
Rice: Store separately and reheat gently in the microwave with a splash of water to keep it soft.
When you’re ready to eat, simply layer the ingredients, reheat the chicken and rice (if desired), and drizzle with the chilled dressing. It comes together faster than ordering takeout—and tastes way fresher.
Want to meal prep? Store the components in individual containers and assemble just before eating. It’s a system that works well for busy weeks, just like it does with many of my hearty bowls.
Frequently Asked Questions About Hawaiian Chicken Salad
Can I make Hawaiian Chicken Salad ahead of time?
Yes! It’s a great meal prep option. Keep the chicken, rice, dressing, and chopped veggies stored separately. When ready to eat, just assemble and enjoy. The flavors actually get better as they sit.
Is fresh pineapple better than canned?
Fresh pineapple works beautifully if you have it, especially for a brighter, more vibrant taste. But canned pineapple chunks (in juice, not syrup) are a convenient and delicious option that blends well with the coconut marinade.
What kind of rice works best?
Jasmine rice, white rice, or even brown rice all work well. If you have time, coconut lime cilantro rice adds a flavorful twist that ties the dish together.
Can I grill the chicken instead of pan-searing it?
Absolutely. Grilling gives the chicken a smoky char that pairs perfectly with the sweet marinade. Just be sure not to overcook it—juicy is key!
How long does the dressing last in the fridge?
The lime-cilantro dressing keeps well for up to 5 days in a sealed jar. Shake or stir before using.
What’s the best substitute for coconut milk?
If you need to skip coconut milk, try plain Greek yogurt thinned with water, or even almond milk. It won’t be quite as tropical, but it still works well.
Conclusion: A Tropical Bowl to Savor Again and Again
Every bite of this Hawaiian Chicken Salad offers something special—sweet pineapple, juicy grilled chicken, crunchy veggies, and a lime-kissed dressing that brings it all together. Whether you serve it up for a summer picnic or prep it for weekday lunches, it delivers sunshine in every spoonful.
If this recipe lit up your kitchen, you might also love my Epic Grilled Chicken Greek Salad Bowl with Tzatziki Magic for bold Mediterranean flair, or try the Garlic Butter Lettuce Tomato Grilled Chicken Sandwich when you want the same tropical flavors in sandwich form.
Curious how others do it? I also recommend checking out this version from RecipeTin Eats. It’s another great take on this tropical favorite, and you might find a few twists to inspire your own.