Hawaiian Chicken Salad – GypsyPlate

Hawaiian Chicken Salad – Look at this colorful dish. It’s full of tropical flavors, a variety of textures and it’s healthy too.

This is a great summer dish, when you want something light, yet satisfying.

Try this refreshing tropical chicken salad at home tonight!

  • The marinade. With a combination of pineapple juice, coconut juice and other clear flavorings, it gives the chicken great flavor.
  • It’s versatile. You can use all your favorite vegetables along with the chicken and pineapple.
  • You can whip it up in about half an hour. Marinate the chicken in the morning and you’re all set for a quick dinner.
  • It is a light, healthy meal. Whether it’s a hot summer day or you just need a break from heavy meals, this recipe is a winner.
This Hawaiian Chicken Salad is a delicious light summer meal, full of tropical flavors and vibes.

This is what we used today. Other topping ideas can be found later in the post.

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  • Chicken – We recommend legless skinless thighs. They become soft and juicy. If you like, you can use breast meat.
  • marinade – Coconut milk, pineapple juice, soy sauce, ketchup, garlic and ginger.
  • pineapple – Take it to the next level by grilling or searing.
  • Vegetables – Today we used spinach, arugula, tomatoes, corn, carrots and avocado.
  • Dressing – Pineapple juice, olive oil, white vinegar, sriracha and sesame oil.

Mix the marinade ingredients together and pour over the chicken in a ziplock bag. Seal and place in the refrigerator. For the best taste, we recommend starting marinating in the morning.

When you’re ready to make your salad, cook the chicken in a skillet or on the grill.

Grill or sear the pineapple in a hot, greased frying pan. About 2-3 minutes per side is enough, just enough for the pineapple to soften and caramelize.

Optionally, you can fry the corn kernels in a skillet. It adds great flavor. Alternatively, you can use precooked corn or microwave the fresh kernels.

Assemble your salad. Arrange your chicken, pineapple and vegetables on a bed of spinach and arugula. Serve with the dressing.

This Hawaiian Chicken Salad is a delicious light summer meal, full of tropical flavors and vibes.
  • Onion
  • snow peas
  • Cucumber
  • Orange slices
  • Mango
  • Grated coconut
  • Chopped macadamia nuts

You can store leftover chicken in an airtight container in the refrigerator for 3-4 days.

When you’re putting together your next salad, the chicken can be reheated in a skillet or in the microwave. Or it can be served cold.

This Hawaiian Chicken Salad is a delicious light summer meal, full of tropical flavors and vibes.

Try this Hawaiian Chicken Salad the next time you’re looking for a light meal, or just want that tropical feel.

Pin or bookmark this great recipe so you always know where to find it. And make sure to subscribe to GypsyPlate, we always cook new easy recipes for you!

Hawaiian Chicken Salad on the Gypsy Plate

Give these other great salad recipes a try!
Vietnamese Chicken Salad
Mexican street corn salad
Avocado Tomato Pesto Salad
Spanish Pipirrana Salad
Count the salad
Gado Gado

Ingredients

Chicken

  • 1 pound boneless skinless chicken thighs

  • 1/2 cup coconut milk

  • 1/3 cup pineapple juice

  • 2 tbsp soy sauce

  • 2 tablespoons ketchup

  • 2-3 cloves garlic, finely chopped

  • 1 tsp ginger, finely chopped

Salad

  • Handful of spinach arugula mix

  • 1/2 pineapple, cut into 3/4 inch slices

  • 1 cup fresh or frozen corn kernels

  • 1 avocado, diced

  • 1 cup cherry tomatoes, halved

  • 1/2 carrot, cut into matchsticks

Dressing

  • 1/2 cup pineapple juice

  • 3 tbsp olive oil

  • 2 tablespoons white vinegar

  • 1 tablespoon sriracha

  • 1 tbsp sesame oil

instructions:

  1. Mix the marinade ingredients together, then pour it over the chicken in a ziploc bag. Seal and place in the refrigerator. For the best taste, we recommend starting marinating in the morning.
  2. (See notes for hob method) Preheat the grill to 350°F. Grill the chicken for 5-7 minutes per side, until it reaches an internal temperature of 165°F. Remove to a plate, let rest for 5 minutes, then cut into 1-inch strips.
  3. Meanwhile, grill the pineapple slices for 3-4 minutes per side, until soft and starting to caramelize.
  4. Optionally, you can fry the corn kernels in an oiled skillet. It adds great flavor. Alternatively, you can use precooked corn or microwave the fresh kernels.
  5. Assemble your salad. Arrange your chicken, pineapple and vegetables on a bed of spinach and arugula. Serve with the dressing.

Comments:

  1. To cook the chicken on a stovetop, heat 1 tablespoon of oil in a skillet over medium heat. Cook chicken for 5-7 minutes per side, until it reaches an internal temperature of 165°F. Transfer to a plate and let rest for 5 minutes before slicing.
  2. You can also cook the pineapple on a stovetop. In an oiled skillet over medium heat (you can use the same as the chicken, before or after), sear 3-4 minutes per side until golden brown and slightly caramelized.

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