Hawaiian Chicken Salad tastes creamy, tangy, a little smoky, and just sweet enough from juicy pineapple and crunchy veggies. It works for busy home cooks who want a 30-minute, make-ahead lunch or a crowd-pleasing potluck dish that holds up in the fridge. I first made a version of this for a beach picnic in college and my friends still text me about it a decade later.
Why Hawaiian Chicken Salad Is Worth It
This salad hits that perfect balance of salty, sweet, crunchy, and creamy that keeps you going back for “one more bite.” The pineapple and lime brighten the rich chicken and mayo, while toasted nuts and veggies add texture so it never feels heavy.
It also works in a ton of situations: meal prep lunches, baby showers, game day sliders, or a quick no-heat dinner on hot nights. You can use leftover rotisserie chicken, canned pineapple, and pantry sauces, so it feels special without a grocery marathon.
“This Hawaiian Chicken Salad tastes like a tropical vacation in a bowl and disappears from the table every single time I serve it. ★★★★★”
Ingredients You Need
Chicken
- 3 cups cooked chicken, chopped or shredded
- Rotisserie chicken saves time and adds flavor.
- Use grilled chicken for a smoky note or poached chicken for a milder taste.
Fruit & veggies
- 1 heaping cup pineapple tidbits, well drained
- 1 small red bell pepper, finely diced
- 2 green onions, thinly sliced
- 1 small celery stalk, finely diced
- 1 small carrot, shredded or finely grated
- 2 tablespoons red onion, very finely minced (optional, for extra bite)
Crunchy add-ins
- 1/3 cup roasted macadamia nuts, roughly chopped
- 1/4 cup unsweetened shredded coconut, lightly toasted in a dry pan
- Skip coconut if you dislike it; the salad still tastes great.
Creamy dressing
- 1/2 cup mayonnaise
- I like Hellmann’s or Duke’s for a balanced flavor.
- 1/4 cup plain Greek yogurt or sour cream
- Greek yogurt lightens the dressing and adds protein.
- 2 tablespoons pineapple juice (from the can)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon honey or brown sugar
- 1 tablespoon fresh lime juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
Optional extras
- 1/4 cup raisins or dried cranberries for extra sweetness
- 1 tablespoon finely chopped fresh cilantro or parsley
- A pinch of red pepper flakes for gentle heat
Equipment
- Large mixing bowl
- Small bowl or jar for the dressing
- Cutting board and sharp knife
- Measuring cups and spoons
- Spoon or spatula for mixing
- Skillet for toasting nuts and coconut
Quick Tips & substitutions
- Use rotisserie chicken when you feel short on time; remove the skin so the salad stays light.
- Pat pineapple dry with paper towels so extra liquid does not water down the dressing.
- Swap Greek yogurt for half or all of the mayo if you want a lighter Hawaiian Chicken Salad.
- Use canned chicken in a pinch; rinse and drain it well, then flake it with a fork.
- Replace macadamia nuts with cashews or almonds if you want a budget-friendly option.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
- Add jalapeño or a pinch of chili flakes if you like a little heat with your sweetness.
- Stir in extra veggies like diced cucumber or shredded cabbage to stretch the salad for a crowd.
- Chill the salad at least 20 to 30 minutes so the flavors meld and the texture firms up.
- Taste again after chilling and adjust salt, lime, or sweetness right before serving.
How to Make Hawaiian Chicken Salad
1: Prep chicken, fruit, and veggies
Chop or shred the cooked chicken into bite-size pieces and place it in a large mixing bowl. Dice the bell pepper, celery, green onions, and red onion, then add them to the bowl. Drain the pineapple very well, pat it dry, and add it to the chicken.
2: Toast nuts and coconut
Heat a dry skillet over medium heat. Add the macadamia nuts and shredded coconut, then stir often until they turn golden and fragrant, about 3 to 5 minutes. Transfer them to a plate so they cool and do not continue to brown.
3: Mix the dressing
In a small bowl or jar, whisk together mayonnaise, Greek yogurt, pineapple juice, soy sauce, honey, lime juice, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Taste the dressing and adjust with more lime for brightness, honey for sweetness, or soy sauce for saltiness. Aim for a tangy, slightly sweet, savory flavor that tastes a bit stronger than you want in the final salad.
4: Combine and chill
Pour the dressing over the chicken mixture. Add the cooled nuts, coconut, and any optional add-ins like raisins or cilantro. Stir gently until everything coats evenly, then cover and chill for at least 20 to 30 minutes so the flavors settle and the texture firms up.
5: Final taste
Give the Hawaiian Chicken Salad a good stir after chilling. Taste again and adjust seasoning with extra salt, pepper, or lime juice. Serve it cold or at cool room temperature in your favorite format.
Recipe Variations
- Gluten-free: Use tamari or coconut aminos instead of soy sauce and serve with lettuce cups or gluten-free crackers.
- Low carb: Skip the pineapple or cut it in half and add extra celery, cucumber, or bell pepper.
- Vegan: Use chickpeas or baked tofu instead of chicken and vegan mayo plus coconut yogurt for the dressing.
- Extra protein: Add cooked quinoa or edamame to bulk it up for hearty lunches.
- Spicy version: Stir in sriracha, diced jalapeño, or a pinch of cayenne.
- Extra tropical: Add mango chunks and a bit more coconut for a fruit-forward twist.
Ways to Serve Hawaiian Chicken Salad
- Spoon it into butter lettuce cups for a fresh, crunchy wrap.
- Pile it on toasted brioche or Hawaiian-style rolls for sliders.
- Serve it over mixed greens with extra veggies for a full salad bowl.
- Scoop it with crackers, pita chips, or cucumber rounds for a snack board.
- Stuff it into whole wheat pitas or tortillas for easy handheld lunches.
Storage Success
Store Hawaiian Chicken Salad in an airtight container in the fridge for up to 3 to 4 days. Stir it before serving, since some dressing may settle at the bottom. If it thickens too much, loosen it with a spoonful of yogurt, mayo, or a splash of pineapple juice. Keep nuts separate if you want them ultra crunchy and stir them in right before serving.
Hawaiian Chicken Salad
Ingredients
Instructions
- Grill the chicken for 6–8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Transfer to a plate and let rest for 5 minutes, then slice into strips.
- In a large bowl, combine the mixed salad greens, pineapple chunks, cucumber, cherry tomatoes, red bell pepper, red onion, nuts, cilantro, and green onions. Add cooked brown rice or quinoa if using.
- In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, honey, soy sauce, and grated ginger until smooth and creamy. Adjust sweetness and salt to taste.
- Add the sliced grilled chicken to the salad bowl. Drizzle with the dressing and toss gently to coat everything evenly.
- Serve immediately, garnishing with extra cilantro or green onions if desired.
Notes
Approximate per serving (4 servings): 480 calories; fat 23 g; saturated fat 4 g; carbohydrates 35 g; fiber 5 g; sugars 18 g; protein 33 g; sodium 640 mg. Values will vary based on specific ingredients, optional grains, and portion size.