The Hawaiian Chicken Salad Bowl is a bright and tasty dish filled with juicy grilled chicken, sweet pineapple chunks, crunchy veggies, and crisp greens. This salad brings together fresh, colorful ingredients in a way that feels both refreshing and satisfying. The mix of savory and sweet flavors makes it really special and perfect for warm days or anytime you want a light but filling meal.
I love making this salad when I want something quick but still exciting to eat. The juicy pineapple adds a fun twist that everyone seems to enjoy, and the grilled chicken adds just the right amount of protein to keep you full. I usually toss everything with a simple dressing made from a little honey and lime juice — it brightens up the whole bowl and ties all the flavors nicely together.
The best part about this salad is how easy it is to customize. I often add some avocado or swap out the greens for whatever I have on hand, and it never disappoints. I keep coming back to this recipe because it’s fresh, healthy, and just plain delicious — perfect for a quick lunch or a light dinner that leaves you feeling good.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breasts keeps the salad lean and easy to cube. You can swap chicken for turkey or tofu if you want a different protein.
Pineapple: Fresh pineapple adds great sweetness and juiciness. If fresh isn’t available, canned pineapple chunks (drained) work well too. Grilling the pineapple deepens its flavor, which I really enjoy.
Greens: Romaine lettuce and purple cabbage give crunch and color. Feel free to use mixed greens or kale for variation. The cabbage adds a nice bite and contrast to the soft chicken.
Dressing: The combo of mayo, Greek yogurt, lime, honey, and Dijon mustard creates a creamy, tangy dressing. Greek yogurt lightens it up. Substitute yogurt with more mayo or a vegan mayo if needed.
How Can I Grill Pineapple for the Best Flavor?
Grilling pineapple adds a smoky sweetness that pairs perfectly with the chicken. Here’s how to do it simply:
- Preheat your grill or grill pan to medium-high heat.
- Cut pineapple rings about 1/2 inch thick for easy grilling.
- Grill each side for 2-3 minutes until you see nice grill marks.
- Keep an eye on the pineapple so it doesn’t burn. Soft and caramelized is the goal.
- Slice into wedges once grilled, and add to your salad bowl.
I like this step because it adds depth to the fresh fruit, balancing the salad’s bright and creamy elements.
Equipment You’ll Need
- Skillet or grill pan – I use it to cook the chicken and grill the pineapple, giving both nice sear marks and flavor.
- Measuring spoons and cups – help keep the dressing and ingredients balanced.
- Mixing bowls – for prepping the dressing and tossing the chicken with it.
- Knife and cutting board – for chopping chicken, pineapple, and veggies easily.
- Salad serving bowl – to assemble and present your colorful Hawaiian salad.
Flavor Variations & Add-Ins
- Swap chicken for grilled shrimp or tofu for different protein options.
- Add sliced avocado on top for creamy richness and extra nutrients.
- Mix in red bell peppers or shredded carrots for more crunch and color.
- Use honey-lime vinaigrette instead of the creamy dressing for a tangy twist.
How to Make a Hawaiian Chicken Salad Bowl
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts, cubed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
For the Salad:
- 1 cup fresh pineapple chunks
- 1/2 cup pineapple rings, grilled and sliced
- 1 cup chopped romaine lettuce leaves
- 1/4 cup shredded purple cabbage
- 2 green onions, sliced
For the Dressing:
- 3 tablespoons mayonnaise
- 1 tablespoon plain Greek yogurt
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
Time Needed
This Hawaiian Chicken Salad Bowl takes about 20-25 minutes to prepare. You’ll spend 10-12 minutes cooking the chicken, 4-6 minutes grilling the pineapple, and a few minutes mixing the dressing and assembling the salad. It’s a quick, fresh meal that’s ready in under half an hour!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by seasoning the cubed chicken with salt, pepper, and garlic powder. Heat the olive oil in a skillet over medium heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until it’s fully cooked and lightly browned. Once done, remove from heat and let it cool down a bit.
2. Grill the Pineapple:
While the chicken is cooking, grill the pineapple rings on a grill pan or outdoor grill for 2-3 minutes on each side. Look for nice grill marks that add a smoky flavor. After grilling, slice the pineapple rings into wedges and set them aside.
3. Make the Dressing:
In a small bowl, mix together the mayonnaise, Greek yogurt, lime juice, honey, and Dijon mustard. Stir well until creamy and smooth. This dressing will give your salad a tangy and sweet kick.
4. Toss the Chicken:
Put the cooked chicken in a bowl and toss it with half of the sliced green onions and the dressing. Make sure each piece is nicely coated with the creamy sauce.
5. Assemble the Salad Bowl:
Line a serving bowl with the chopped romaine lettuce leaves as the base. Arrange the grilled pineapple wedges, fresh pineapple chunks, and shredded purple cabbage around the edges. Place the dressed chicken in the center. Finally, sprinkle the remaining green onions on top as a fresh garnish.
6. Serve and Enjoy:
Your Hawaiian Chicken Salad Bowl is ready to enjoy! Serve immediately for the freshest flavors and a bright, delicious meal.
Can I Use Frozen Chicken for This Salad Bowl?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. Thaw it overnight in the fridge or use the cold water method by placing the sealed chicken in cold water for faster thawing. Pat dry to avoid extra moisture in the pan.
What Can I Substitute for Greek Yogurt in the Dressing?
If you don’t have Greek yogurt, you can substitute it with an equal amount of sour cream, regular yogurt, or extra mayonnaise to keep the dressing creamy.
Can I Make This Salad Ahead of Time?
You can prep the chicken and dressing up to a day in advance and store them separately in the fridge. Assemble the salad just before serving to keep the greens crisp and fresh.
How Should I Store Leftovers?
Store any leftover salad components separately in airtight containers in the fridge for up to 3 days. Avoid tossing the salad until ready to eat to keep the vegetables and pineapple fresh and crunchy.