The Hawaiian Chicken Salad Bowl is a delightful mix of tender chicken, sweet pineapple chunks, crisp greens, and a tangy dressing that brings everything together perfectly. It’s a colorful, fresh bowl packed with flavors that remind me of sunny days and island breezes. The crunchy veggies combined with juicy fruit and savory chicken make it a satisfying meal without feeling heavy.
I love making this salad when I want something light but filling at the same time. What I really enjoy is adding a bit of crunch with toasted almonds or macadamia nuts on top—it adds such a nice texture contrast. Sometimes I like to swap out the chicken for shrimp, especially when I’m serving it during summer cookouts. The dressing, usually a simple mix of citrus and a touch of sweetness, always brightens up the whole dish.
For me, the best way to enjoy this salad is with a side of warm, crusty bread or over a bed of fluffy rice for a little extra comfort. It’s one of those recipes that brings a taste of the islands straight to your table, and it’s perfect for lunch or a light dinner. Every time I serve it, people ask for the recipe, which is always a nice compliment!
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless is best for quick cooking and easy slicing. You can swap chicken with grilled shrimp or tofu for a lighter or vegetarian option.
Pineapple: Fresh or grilled adds the perfect sweet and juicy touch. Canned pineapple works too, just drain well to avoid soggy salad.
Avocado: Adds creamy texture and healthy fats. If you’re not a fan, try sliced cucumber or mango for a fresh twist.
Dressing: Greek yogurt is great for creaminess and a tangy flavor. Ranch dressing works well if you want a richer taste. For dairy-free, try a simple lime vinaigrette instead.
How Do I Get the Perfectly Grilled Chicken for the Salad?
Getting juicy, flavorful chicken is key! Here’s how I do it:
- Pat the chicken dry to help with browning.
- Rub evenly with smoked paprika, garlic powder, cumin, salt, and pepper for tasty seasoning.
- Heat oil in a skillet over medium-high heat before adding the chicken.
- Cook 6-7 minutes per side without moving it too much, so it gets a nice sear.
- Let the chicken rest a few minutes off the heat before slicing to keep it juicy.
If you want grill marks, use a grill pan or outdoor grill instead. This step really brings smoky flavor that blends well with the pineapple and lime dressing.
Equipment You’ll Need
- Skillet or Grill Pan – I love a good skillet for quick searing or a grill pan to get those nice grill marks on the chicken.
- Small Mixing Bowls – For seasoning the chicken and whisking the dressing, these keep everything organized.
- Chef’s Knife and Cutting Board – Easy to slice the chicken, vegetables, and herbs with a sharp knife.
- Measuring Spoons and Cups – Perfect for getting the right amounts of spices, lime juice, and dressing ingredients.
- Salad Bowls or Serving Plates – For assembling and serving your colorful Hawaiian bowls.
Flavor Variations & Add-Ins
- Swap chicken with cooked shrimp or tofu for a different protein option that works well with pineapple.
- Add shredded cheese like feta or queso fresco for a salty, creamy element.
- Include sliced jalapeños or a splash of hot sauce if you like a little heat.
- Mix in chopped fresh herbs like mint or basil for a bright, herbal twist.
Hawaiian Chicken Salad Bowl
Ingredients You’ll Need:
For the Salad:
- 2 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or grilled)
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- ½ cup shredded carrots or spiralized carrot ribbons
- ½ small red onion, thinly sliced into rings
- 4 cups mixed greens or chopped Romaine lettuce
- 2 tablespoons olive oil (for cooking chicken)
- Salt and pepper, to taste
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- Fresh chopped cilantro, for garnish
For the Dressing:
- ½ cup plain Greek yogurt or a creamy ranch dressing
- 1 tablespoon lime juice
- 1 teaspoon honey or agave syrup
- Salt and pepper, to taste
Time Needed:
This recipe takes around 20-25 minutes total. You’ll spend about 10 minutes prepping, 12-15 minutes cooking the chicken, and just a few minutes assembling the salad and dressing. Perfect for a quick, fresh meal!
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Mix the smoked paprika, garlic powder, cumin, salt, and pepper in a small bowl. Rub this seasoning over both sides of your chicken breasts. Heat the olive oil in a skillet over medium-high heat. Cook the chicken for about 6-7 minutes on each side, until browned and cooked through. Let it rest a few minutes before slicing into strips.
2. Prepare the Pineapple and Dressing:
If you like, lightly grill the pineapple chunks in a hot pan for a few minutes until they get a nice caramelized color. For the dressing, whisk together Greek yogurt, lime juice, honey, salt, and pepper in a small bowl. Taste and adjust seasoning if needed.
3. Assemble the Salad:
Start by spreading a bed of greens in your serving bowls or plates. Arrange the sliced chicken in the center. Around the chicken, place avocado slices, pineapple chunks, cherry tomatoes, shredded carrots, and red onion rings neatly. Drizzle dressing over the top and sprinkle with fresh chopped cilantro for a bright finish.
4. Serve and Enjoy:
Serve your Hawaiian Chicken Salad Bowl immediately. It pairs wonderfully with warm bread or steamed rice on the side, making for a complete, tasty meal that’s full of fresh flavors and textures.
Can I Use Frozen Chicken in This Recipe?
Yes! Just be sure to thaw the chicken completely in the fridge overnight or use the cold water method before cooking. Pat it dry to avoid excess moisture that can interfere with browning.
Can I Make the Salad Ahead of Time?
You can prep the chicken and dressing a day ahead and keep them refrigerated separately. Assemble the salad fresh before serving to keep the veggies crisp and avocado from browning.
How Should I Store Leftovers?
Store leftover chicken and salad components in airtight containers in the fridge for up to 2 days. It’s best to keep the dressing separate and add it just before serving again.
What Can I Substitute for Pineapple?
If you don’t have pineapple, mango chunks or mandarin oranges are great fruity alternatives that complement the flavors well.