Hawaiian Chicken Salad Recipe

There's something irresistibly refreshing about a big bowl of Hawaiian Chicken Salad on a warm day. With its juicy chunks of chicken, sweet pineapple, crisp veggies, and creamy dressing, it’s the perfect blend of tropical flavor and satisfying crunch.

I first whipped this up after a beach vacation left me craving those bright, fruity island flavors. Since then, it’s become a go-to for potlucks, picnics, and meal prep days—it’s quick, affordable, and a total crowd-pleaser.

Let’s break down exactly why this Hawaiian Chicken Salad deserves a spot in your weekly rotation.

Why You'll Love This Hawaiian Chicken Salad

Get ready to fall in love with a salad that feels like a tropical getaway in every bite. Hawaiian Chicken Salad isn’t just flavorful—it’s also incredibly practical for busy households and home cooks.

First and foremost, it’s easy to make. With just a bit of chopping and stirring, you can have this dish on the table in under 30 minutes. Most of the ingredients are pantry staples or easy finds at any grocery store.

It’s also perfect for meal prep. This salad holds up beautifully in the fridge for several days, making it an excellent choice for grab-and-go lunches or light dinners throughout the week.

You’ll love how budget-friendly it is too. With ingredients like canned pineapple, rotisserie chicken, and a simple dressing, this dish is both economical and satisfying.

And finally, it’s family-friendly. The sweet and savory combo wins over picky eaters, and you can tweak the recipe to suit different tastes or dietary needs.

Let’s take a closer look at what goes into this tropical-inspired salad.

Ingredients Notes

The beauty of Hawaiian Chicken Salad is that it takes a handful of fresh, flavorful ingredients and transforms them into something greater than the sum of its parts.

Cooked chicken is the star of the show here. You can use leftover grilled chicken, shredded rotisserie chicken, or even poached chicken breasts. The key is making sure it’s well-seasoned and tender—dry or bland chicken will fall flat in this dish.

Pineapple adds the sweet, juicy flavor that makes this salad unmistakably Hawaiian. Canned pineapple chunks work great for convenience, but if you have fresh pineapple, definitely use it. Just be sure to drain any excess juice so the salad doesn’t become watery.

Celery and red bell pepper provide the crunch. These vegetables not only add texture, but also a pop of color that makes the salad visually appealing. Dice them finely so every bite has a bit of everything.

Red onion offers just the right amount of sharpness to balance the sweetness of the pineapple and dressing. If you’re not a fan of strong onion flavor, soak the diced onion in cold water for 10 minutes before adding it to the salad.

The dressing is a blend of mayonnaise and Greek yogurt for a creamy yet lighter feel. A splash of lime juice and a touch of honey round it out with brightness and subtle sweetness. You can also toss in a little Dijon mustard if you like an extra tangy kick.

You won’t need any special equipment here—just a large mixing bowl, a cutting board, and a good sharp knife.

How To Make This Hawaiian Chicken Salad

Making this salad is as simple as chop, mix, and chill. Here’s how it all comes together step by step.

Start by preparing your ingredients. Dice the cooked chicken into bite-sized chunks, and finely chop your vegetables: celery, red bell pepper, red onion, and if using, fresh pineapple. If you’re using canned pineapple, drain it well to remove excess juice.

In a large mixing bowl, combine the chicken, pineapple chunks, celery, red bell pepper, and onion. Toss gently to distribute everything evenly. This is where all the textures and flavors start to mingle.

In a separate small bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, and a pinch of salt and pepper. Taste the dressing and adjust to your liking—some folks prefer it sweeter, others with a bit more citrus punch.

Pour the dressing over the chicken and vegetable mixture. Using a large spoon or spatula, fold everything together until well-coated. Be gentle here; you want to keep the chicken and pineapple intact.

Let the salad chill in the fridge for at least 20–30 minutes before serving. This gives the flavors time to meld and the dressing to set up nicely. If you're prepping ahead for the week, it can stay in the fridge for up to four days.

Once ready, serve it as-is, over a bed of greens, in lettuce cups, or even tucked into a croissant or wrap for a more substantial meal.

Storage Options

Hawaiian Chicken Salad is a great make-ahead option that stores beautifully. Once mixed, transfer it to an airtight container and keep it refrigerated. It will stay fresh for 3 to 4 days, making it perfect for lunch prep or easy dinners.

If you're storing individual servings, consider using smaller containers or mason jars. Layering the salad components helps preserve the texture, especially if you’re including greens or lettuce on the side.

Avoid freezing this salad—because of the mayonnaise and yogurt, the texture doesn’t hold up well after thawing. It’s best enjoyed fresh or refrigerated.

To re-serve leftovers, give the salad a quick stir to re-incorporate the dressing. If it looks a bit dry, add a spoonful of mayo or yogurt to refresh the consistency.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can make it your own with simple swaps or additions.

Try using turkey instead of chicken for a post-holiday twist. It’s a great way to use up leftovers and still capture those island-inspired flavors.

For a vegetarian version, chickpeas or white beans make a great substitute for the chicken. They soak up the dressing nicely and add plenty of protein.

Add some macaroni to transform this into a Hawaiian Chicken Pasta Salad. Just make sure to cook the pasta al dente and let it cool before mixing it in.

If you’re looking for more texture and richness, toss in some chopped toasted macadamia nuts or slivered almonds. They give a great crunch and nod to island flavors.

Want a flavor boost? Try mixing in a bit of crushed curry powder or a splash of soy sauce. These add savory depth that balances the sweetness of the pineapple beautifully.

Don’t be afraid to experiment with this one. It’s one of those recipes that invites creativity—and almost always turns out delicious, no matter what spin you put on it.

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