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Colorful tropical chicken salad topped with cilantro and coconut rice

Hawaiian Chicken Salad Everyone Raves About in 6 Steps

This tropical-inspired Hawaiian Chicken Salad is a colorful, flavor-packed meal with juicy marinated chicken, grilled pineapple, and a zesty lime-cilantro dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 3 hours
Total Time 35 minutes
Course Main, Salad
Cuisine Hawaiian, Tropical
Servings 3 bowls
Calories 494 kcal

Equipment

  • Non-stick skillet
  • Mixing bowls
  • Jar for dressing
  • Cutting Board
  • Tongs

Ingredients
  

For the Marinade

  • 1/3 cup canned coconut milk
  • 1/4 cup pineapple juice from can, save pineapple chunks
  • 1 tbsp tomato ketchup
  • 1 tbsp soy sauce
  • 1 lime zest only
  • 2 cloves garlic minced
  • 1/4 tsp onion powder
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp ginger powder
  • 1/4 tsp salt

For the Salad

  • 1/2 tbsp olive oil for cooking chicken
  • 1 large chicken breast halved horizontally
  • 1/2 cup pineapple chunks from can
  • 1/2 cup corn kernels
  • 4 cups lettuce chopped
  • 1/2 avocado sliced into wedges
  • 1/2 red onion thinly sliced
  • 1/2 cup cherry tomatoes halved
  • 1 small carrot shredded
  • 1 cup cooked rice plain or coconut lime cilantro rice

For the Dressing

  • 1 1/2 tbsp lime juice fresh
  • 2 1/2 tbsp olive oil
  • 2 tbsp fresh cilantro finely chopped
  • 1/2 clove garlic minced
  • 1/2 tsp honey or sugar
  • 1/4 tsp salt
  • black pepper to taste

Instructions
 

  • Whisk together all marinade ingredients in a bowl. Add chicken, cover, and marinate in the fridge for at least 3 hours or overnight.
  • Combine dressing ingredients in a jar. Shake or whisk until well blended. Set aside for at least 15 minutes.
  • Heat olive oil in a skillet over medium-high. Remove chicken from marinade and sear for 3 to 4 minutes per side until golden and cooked through.
  • Transfer chicken to a cutting board, cover loosely, and rest for 5 minutes before slicing.
  • Add pineapple chunks and corn to the same skillet. Sear for 2 to 3 minutes until caramelized.
  • Assemble lettuce, carrot, onion, tomatoes, avocado, rice, seared pineapple, and corn in a bowl or platter.
  • Top with sliced chicken and drizzle with the dressing before serving.

Notes

Customize this recipe with tofu for a vegetarian option or add chili for heat. Store components separately to maintain texture and freshness.
Keyword Grilled Chicken Salad, Hawaiian Chicken Salad, Tropical Chicken Salad