Oh, let me tell you about one of my all-time favorite lunch creations—the Hawaiian Chicken Salad Bowl. This recipe brings such a refreshing tropical twist to my kitchen that I can’t help but crave it on sunny days—or even when I just wish it were sunny outside! I still remember the first time I made it. I was experimenting with ways to use up some leftover grilled chicken, and I had a pineapple sitting on my counter looking far too ripe to ignore. One bite later, I knew I had something special.
This salad has since become a staple for me whenever I want something light, flavorful, and satisfying. The best part? It’s incredibly easy to make and doesn’t sacrifice taste for simplicity. The sweetness of the pineapple, the creaminess of the dressing, the crunch of fresh veggies, and the savory grilled chicken all come together in one vibrant bowl. It’s not just a salad—it’s a whole experience. And yes, I may or may not do a little happy dance every time I make it.
I also love how flexible this recipe is. You can throw in different veggies depending on what’s in season, swap out the dressing for something zesty or creamy, or even switch up the protein. And don’t even get me started on how pretty this salad looks—it’s like a rainbow in a bowl. Bright, bold, and bursting with color and texture!
What’s in a Hawaiian Chicken Salad Bowl?
Grilled Chicken: I use boneless, skinless chicken breasts, grilled to perfection. You can season them with your favorite herbs or keep it simple with salt and pepper.
Fresh Pineapple: Sweet and juicy pineapple adds that irresistible tropical flavor. Fresh is best, but canned (in juice, not syrup) works too.
Mixed Greens: A base of crisp romaine or a mix of baby greens gives this salad a fresh, crunchy foundation.
Red Bell Pepper: Adds a pop of color and a nice, sweet crunch.
Cucumber: Refreshing and crisp, cucumber balances out the sweetness of the pineapple.
Red Onion: Just a few thin slices bring a bit of sharpness to contrast the sweeter flavors.
Cherry Tomatoes: Bursting with juiciness, they add both flavor and color to every bite.
Avocado: Creamy and rich, it ties everything together. I like to slice or cube it just before serving to keep it fresh.
Dressing: I usually whip up a quick honey-lime vinaigrette, but a creamy yogurt-based dressing also works wonders.
Is Hawaiian Chicken Salad Bowl Good for You?
Absolutely! This salad is both wholesome and satisfying, packed with nutrients your body will love.
Chicken: A lean source of protein, great for muscle building and staying full longer.
Pineapple: Rich in vitamin C and digestive enzymes like bromelain, it’s as nutritious as it is delicious.
Leafy Greens: High in fiber, vitamins, and antioxidants. They keep your body running smoothly.
Avocado: Full of healthy fats and potassium, it supports heart health and adds creaminess.
Veggies: All those fresh vegetables add crunch, color, fiber, and tons of vitamins.
Just be mindful with the dressing. If you’re watching your calories or sugar intake, go light or make your own.
Ingredients – 2 grilled chicken breasts, sliced
– 1 cup fresh pineapple chunks
– 3 cups mixed salad greens
– 1/2 red bell pepper, sliced
– 1/2 cucumber, sliced
– 1/4 small red onion, thinly sliced
– 1/2 cup cherry tomatoes, halved
– 1 ripe avocado, cubed or sliced
– 2 tbsp honey-lime vinaigrette or yogurt dressing
Serves: 2 (but you might just keep it all for yourself, and I wouldn’t blame you!)
How to Make Hawaiian Chicken Salad Bowl
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Grill the Chicken: Start by seasoning your chicken breasts with a bit of salt and pepper. You can also add paprika or garlic powder for extra flavor. Grill the chicken until it’s cooked through and has beautiful grill marks. Let it rest for a few minutes before slicing it into thin strips.
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Prepare the Veggies: While the chicken is grilling, wash and dry your salad greens. Slice the red bell pepper, cucumber, and red onion. Halve the cherry tomatoes and cube or slice the avocado. Cut the pineapple into bite-sized chunks if you’re using fresh.
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Assemble the Bowl: In a large salad bowl or individual serving bowls, start with a bed of mixed greens. Layer the red bell pepper, cucumber, red onion, cherry tomatoes, pineapple chunks, and avocado over the greens. Add the grilled chicken slices on top.
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Drizzle the Dressing: Pour your honey-lime vinaigrette or yogurt dressing over the top. Be generous if you like bold flavors or go lighter if you prefer a milder taste.
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Toss or Serve as Is: You can gently toss everything together so each bite gets a bit of every flavor, or leave it beautifully layered for presentation. Either way, it’s going to be delicious.
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Serve Fresh: This salad is best enjoyed immediately while everything is fresh and crisp. If you’re packing it for lunch, keep the dressing separate and add it just before eating.
Sweet Tips and Fun Variations
– Make it Tropical: Add mango slices or shredded coconut for even more island flair.
– Protein Swap: Don’t feel like chicken? Try grilled turkey strips, shrimp, or even marinated tofu for a vegetarian version.
– Crunch Factor: Sprinkle some roasted nuts like cashews or almonds for added texture.
– Dressing Switch-Up: Don’t hesitate to experiment. A citrusy vinaigrette, tahini-based dressing, or even a simple olive oil and lemon combo can all work beautifully.
– Spice It Up: If you like a little heat, add sliced jalapeños or a dash of chili flakes. The sweet and spicy combo is a winner!
– Meal Prep Friendly: You can prep all the components in advance. Just keep them separate and assemble right before serving.
Honestly, this salad is such a joy to make—and even more fun to eat. The colors, textures, and flavors come together like a little tropical vacation in a bowl. Whether I’m making it for lunch, a light dinner, or even as a side for a bigger meal, it never disappoints.
Try it out and make it your own. I’d love to see your version of the Hawaiian Chicken Salad Bowl. Let’s keep the salad inspiration going—happy cooking!
Print
Hawaiian Chicken Salad Bowl
- Total Time: 25 minutes
- Yield: 2 servings
Description
This Hawaiian Chicken Salad Bowl is a vibrant and refreshing meal that brings tropical flavors right to your table. With juicy grilled chicken, sweet pineapple, crisp veggies, and creamy avocado, all tossed in a tangy honey-lime dressing, it’s a perfect choice for a healthy lunch or light dinner. Every bite feels like a little escape to the islands!
Ingredients
– 2 boneless, skinless chicken breasts
– Salt and pepper to taste
– 4 cups mixed salad greens
– 1 red bell pepper, sliced
– 1/2 cucumber, sliced
– 1/4 red onion, thinly sliced
– 1 cup cherry tomatoes, halved
– 1 cup pineapple chunks (fresh or canned, drained)
– 1 avocado, sliced
– 1/4 cup honey-lime vinaigrette or yogurt-based dressing
Instructions
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Season the chicken with salt and pepper. Grill until fully cooked, then let rest and slice into strips.
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Prepare all the vegetables: wash the greens, slice the red bell pepper, cucumber, and onion, halve the cherry tomatoes, and slice the avocado.
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In a bowl, layer the salad greens with all the prepared vegetables and pineapple.
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Add the sliced grilled chicken on top.
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Drizzle the dressing over the salad just before serving.
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Serve immediately for the freshest flavor.
Notes
– Add mango slices or shredded coconut for extra tropical flavor.
– Use tofu, shrimp, or turkey as protein alternatives.
– Keep ingredients separate if preparing in advance and combine just before eating.
– For crunch, add toasted cashews or almonds on top.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Frequently Asked Questions
1. Can I make the Hawaiian Chicken Salad Bowl ahead of time?
Yes, absolutely! This salad is meal prep friendly. You can grill the chicken, chop the veggies, and store each ingredient separately in airtight containers. Just wait to slice the avocado and add the dressing until right before serving to keep everything fresh and flavorful.
2. What’s the best dressing for this salad?
While a honey-lime vinaigrette brings out the tropical vibes, you can also try a yogurt-based dressing, a citrus vinaigrette, or even a light tahini dressing. The key is to use something bright and slightly sweet to complement the pineapple and grilled chicken.
3. Can I use canned pineapple instead of fresh?
Yes, canned pineapple works just fine—just make sure it’s packed in juice and not syrup. Drain it well to avoid excess moisture in your salad. If you have time to grill the pineapple lightly, that will elevate the flavor even more.
4. What are some protein alternatives to chicken?
If you’re looking for alternatives, grilled shrimp, turkey breast, or tofu make great swaps. Chickpeas or black beans also work well if you want a plant-based protein. The rest of the salad pairs beautifully with any of these choices, so feel free to mix it up.