Get ready to be swept away to the islands with this fresh, vibrant Hawaiian Chicken Salad Bowl. It’s a symphony of sweet pineapple, juicy chicken, and crunchy veggies all tossed with a tangy tropical dressing. Each bite bursts with color and flavor, making it a feel-good meal that’s both nourishing and crave-worthy. It’s easy enough for a weeknight, beautiful enough for guests, and absolutely perfect for anyone ready to savor the unique blend of sweet and savory in this Hawaiian Chicken Salad Bowl!
Ingredients You’ll Need
The beauty of this recipe is in its simplicity; each ingredient plays a starring role, adding its own signature flavor, color, or texture that makes the Hawaiian Chicken Salad Bowl truly pop. Here’s what you’ll need and why each one matters.
- Boneless, skinless chicken breasts: Go for juicy grilled or baked chicken to soak up all the tropical seasonings and serve as the hearty base for your bowl.
- Pineapple chunks (fresh or canned): Their sweetness brings that unmistakeable Hawaiian flair and balances the savory chicken perfectly.
- Red bell pepper: Adds a satisfying crunch and vibrant color—don’t skip it!
- Red cabbage: Provides great texture and a beautiful pop of purple to the bowl.
- Cucumber: Keeps things light and refreshing, balancing out bigger flavors.
- Carrot: Shreds of carrot brighten every bite with a little natural sweetness.
- Green onions: Lend a gentle, zippy bite and a dash of green.
- Macadamia nuts or cashews: For crunch and a subtle richness that pairs perfectly with tropical flavors.
- Cilantro: Just a bit wakes up the whole bowl with its herby zing.
- Cooked white or brown rice (or greens): Base the bowl on rice for a classic touch, or use greens if you’d like a lighter, low-carb meal.
- For the dressing – mayonnaise: Creates the creamy backbone for a dreamy tropical sauce.
- Pineapple juice: Carries the tropical theme right through the dressing for irresistible flavor.
- Soy sauce: Adds umami depth—start with a little, then taste and adjust.
- Rice vinegar or apple cider vinegar: Gives just the right hit of tang to brighten every bite.
- Honey or brown sugar: A touch of sweetness rounds out the dressing.
- Fresh ginger and garlic: Don’t skip this combo—they give the dressing serious personality.
- Salt and pepper: Season to taste, letting those fresh flavors shine.
How to Make Hawaiian Chicken Salad Bowl
Step 1: Cook the Chicken
Start by seasoning your boneless, skinless chicken breasts with a sprinkle of salt, pepper, and a hint of garlic powder if you love extra flavor. Grill or bake them just until cooked through—juicy but never dry! Let the chicken rest for a few minutes, then slice into strips or bite-size cubes. This keeps them tender and lets all the other flavors join the party without getting lost.
Step 2: Prep the Veggies and Fruit
Grab your cutting board and chop the bell pepper, cucumber, red cabbage, and carrot into bite-sized pieces or thin shreds. Drain the pineapple if you’re using canned, or dice it fresh for the juiciest results. Slice your green onions thinly and chop up the cilantro. These vibrant, crisp ingredients make every bite of the Hawaiian Chicken Salad Bowl exciting.
Step 3: Whip Up the Creamy Tropical Dressing
In a small bowl, combine mayonnaise, pineapple juice, soy sauce, vinegar, honey (or brown sugar), grated fresh ginger, and minced garlic. Whisk until smooth and creamy. Taste and adjust the seasoning—maybe a little more vinegar for zing, or extra honey for a sweeter twist. This dressing ties the entire salad together with its irresistible tang and richness.
Step 4: Assemble the Bowl
Choose your base: scoop some fluffy rice into each bowl, or lay down a bed of crunchy greens. Arrange the chicken, pineapple, veggies, and crunchy macadamia nuts or cashews in beautiful, colorful piles. Drizzle everything generously with your homemade dressing. Don’t forget to sprinkle with chopped cilantro and green onions for the freshest finish!
Step 5: Toss and Enjoy!
When you’re ready to eat, toss everything together gently so the dressing coats each bite. Every forkful is a little taste of the tropics—a classic Hawaiian Chicken Salad Bowl experience. Grab your chopsticks or a big fork and dive in!
How to Serve Hawaiian Chicken Salad Bowl
Garnishes
The joy is in the details! Sprinkle your finished bowl with extra cilantro, sliced green onions, a handful of toasted macadamia nuts, or a scattering of sesame seeds. For even more island flair, try a sprinkle of shredded coconut or a squeeze of fresh lime. These small touches really round out the Hawaiian Chicken Salad Bowl and make it look restaurant-worthy.
Side Dishes
Complement your Hawaiian Chicken Salad Bowl with classic sides like sweet Hawaiian rolls, a simple summer fruit salad, or crispy wonton chips. If you’re serving a crowd, a light coconut rice or a refreshing tropical smoothie fits the vibe perfectly and turns this salad into a complete meal.
Creative Ways to Present
Go all in with a make-your-own bowl bar—set out all the toppings and let everyone customize their own. Or, serve the salad in hollowed-out pineapple halves for a super fun, beachy presentation. Even in a simple glass Mason jar, a layered Hawaiian Chicken Salad Bowl becomes a portable lunch that’s as pretty as it is delicious!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad components and dressing separately in airtight containers in the fridge. The chicken and veggies will stay fresh for up to 3 days; just assemble your Hawaiian Chicken Salad Bowl when you’re ready for another taste of the islands.
Freezing
While the fresh, raw veggies and pineapple aren’t suited to freezing, you can freeze the cooked chicken for up to 2 months. Thaw in the refrigerator before tossing another Hawaiian Chicken Salad Bowl together—just be sure to use fresh produce each time for that signature crispness.
Reheating
For best results, reheat only the chicken (gently, in the microwave or a skillet) before assembling your new bowl. The rest of the salad should stay chilled, letting those crunchy textures and tropical flavors shine. Add the dressing after everything is prepped and ready to serve.
FAQs
Can I make this Hawaiian Chicken Salad Bowl ahead of time?
Absolutely! Prep all your ingredients—cooked chicken, chopped veggies, and dressing—ahead of time and store them separately. When you’re ready to eat, just assemble for the freshest crunch and flavor.
What’s the best way to cook the chicken for this salad?
Grilling adds great flavor, but baking or poaching the chicken works just as well. Marinating the chicken in a splash of pineapple juice and soy sauce before cooking gives it even more tropical personality.
Is there a dairy-free or lighter dressing option?
Definitely! Swap mayonnaise for Greek yogurt (for a slightly tangy, creamy result) or try a light vinaigrette made with pineapple juice, olive oil, and a little honey. Your Hawaiian Chicken Salad Bowl will still be fantastic!
What proteins can I use instead of chicken?
Try grilled shrimp, tofu, or even pulled rotisserie turkey for a tasty twist. The flavors work beautifully with most proteins, making this bowl super flexible for just about everyone.
Can I make the Hawaiian Chicken Salad Bowl low-carb?
You sure can! Substitute the rice base with mixed greens, cauliflower rice, or even spiralized zucchini noodles. The salad will still be just as satisfying, colorful, and loaded with flavor.
Final Thoughts
It’s impossible not to love a recipe that packs so much color, crunch, and joy into every bite. Whether you’re new to tropical flavors or already obsessed, I hope the Hawaiian Chicken Salad Bowl brings a little sunshine to your table. Grab your favorite bowl, gather up those fresh ingredients, and treat yourself to this delicious escape—you deserve it!
Print
Hawaiian Chicken Salad Bowl Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Hawaiian Chicken Salad Bowl is a delicious and refreshing meal that combines the flavors of tropical fruits with tender grilled chicken, crunchy vegetables, and a tangy dressing. It’s the perfect dish for a light and satisfying lunch or dinner.
Ingredients
For the Salad:
- 2 boneless, skinless chicken breasts
- 1 cup pineapple chunks
- 1/2 cucumber, sliced
- 1/2 red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/4 cup chopped cilantro
For the Dressing:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- 2 tablespoons olive oil
Instructions
- Marinate the Chicken: In a bowl, mix soy sauce, honey, garlic, ginger, and olive oil. Marinate the chicken breasts in this mixture for at least 30 minutes.
- Grill the Chicken: Grill the marinated chicken breasts until cooked through, then slice them into strips.
- Assemble the Salad: In a bowl, combine pineapple, cucumber, bell pepper, red onion, and cilantro. Add the sliced chicken on top.
- Make the Dressing: In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and olive oil. Pour the dressing over the salad.
- Serve: Toss everything together and serve the Hawaiian Chicken Salad in bowls. Enjoy!
Notes
- You can add avocado slices or toasted coconut for extra flavor.
- Feel free to customize the salad with your favorite tropical fruits.
- This salad is best enjoyed fresh but can be stored in the refrigerator for a day.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 19g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
