Name: Hawaiian Chicken Salad with Sliced Chicken and Seared Pineapple Recipe
Prep time: 10 min
Cook time: 25 min
Total time: PT-489330H9M53S
Cuisine: Hawaiian
Ingredients: 1/3 cup light coconut milk; 1/4 cup fresh pineapple juice; 1 tbsp gluten-free tamari sauce; Zest of 1 lime; 2 garlic cloves, minced; 1/4 tsp onion powder; 1/4 tsp cumin; 1/4 tsp paprika; 1/4 tsp ginger powder; 1/4 tsp salt; 1/2 tbsp olive oil; 1 large chicken breast; 3/4 cup fresh pineapple pieces; 6 cups chopped romaine lettuce; 1/2 avocado, sliced; 1/2 red onion, thinly sliced; 1/2 cup cherry tomatoes, halved; 1 1/2 cups cooked quinoa; 1 1/2 tbsp lime juice; 2 1/2 tbsp olive oil; 2 tbsp finely chopped cilantro; 1/2 tsp honey; 1/4 tsp salt; Black pepper, to taste

Jump to Recipe

If you’re looking to brighten up your meal rotation with something both vibrant and bursting with tropical flavors, the Hawaiian Chicken Salad with Sliced Chicken and Seared Pineapple Recipe is your new best friend. This dish perfectly balances juicy, marinated chicken with the sweet, caramelized brightness of seared pineapple, all tossed together with crisp romaine, creamy avocado, and a fresh, tangy dressing. Each bite is a delightful harmony of textures and tastes that feels like a sunny getaway on your plate. Whether you’re craving a light lunch or a satisfying dinner, this recipe promises a refreshing, wholesome experience you’ll come back to again and again.

A white bowl filled with a fresh green leafy base of lettuce and arugula, topped with a layer of golden brown grilled chicken cubes placed in the right half of the bowl. The top left half is divided into three sections: bright yellow pineapple chunks sprinkled with herbs at the top, diced red tomatoes mixed with small pieces of white onion in the middle, and several slices of creamy green avocado with a hint of black pepper at the bottom left. The colorful ingredients sit on a white marbled surface with small bowls of sauces nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient in this Hawaiian Chicken Salad with Sliced Chicken and Seared Pineapple Recipe plays a starring role, bringing simplicity yet an exciting mix of flavors and textures. From the creamy coconut milk in the marinade to the crisp crunch of fresh veggies, each element enhances the dish’s tropical appeal.

Light coconut milk (1/3 cup): Adds a subtle creaminess to the marinade without overwhelming the other flavors.
Fresh pineapple juice (1/4 cup): Provides natural sweetness and a bright zing that tenderizes the chicken beautifully.
Gluten-free tamari sauce (1 tbsp): Deepens the savory notes while keeping the dish gluten-free.
Lime zest and juice (Zest of 1 lime; 1 1/2 tbsp lime juice): Brings a lively citrus punch to both the marinade and dressing.
Garlic cloves (2): Infuses a fragrant savoriness that complements the tropical ingredients.
Onion powder, cumin, paprika, ginger powder (1/4 tsp each): Create a warm, mildly smoky spice blend that enhances the chicken.
Salt (1/4 tsp and 1/4 tsp): Balances all the flavors perfectly—and a little goes a long way.
Olive oil (1/2 tbsp and 2 1/2 tbsp): Used for cooking and dressing, it adds richness and ties the elements together.
Large chicken breast (1): The protein star of the salad, ideally marinated overnight for maximum flavor.
Fresh pineapple pieces (3/4 cup): Ready to be seared for that luscious caramelized taste and texture contrast.
Chopped romaine lettuce (6 cups): Provides a crisp, refreshing base that supports the salad’s robust flavors.
Avocado (1/2): Creamy and rich, it balances the tangy and sweet notes eloquently.
Red onion (1/2): Adds a sharp kick and crunchy texture to brighten every bite.
Cherry tomatoes (1/2 cup): Juicy bursts of flavor that add color and freshness.
Cooked quinoa (1 1/2 cups): Brings nuttiness and wholesome bulk, making the salad truly filling.
Finely chopped cilantro (2 tbsp): A fresh herbal note that lifts the whole dish.
Honey (1/2 tsp): Just a touch to round out the dressing with gentle sweetness.
Black pepper (to taste): For a finishing little kick that awakens your taste buds.

How to Make Hawaiian Chicken Salad with Sliced Chicken and Seared Pineapple Recipe

Step 1: Marinate the Chicken

Start by whisking together the coconut milk, pineapple juice, tamari sauce, lime zest, garlic, and spices until well combined. Submerge the chicken breast in this tropical marinade and let it soak up those vibrant flavors for at least 3 hours, or better yet, overnight. This marinating process tenderizes the chicken and infuses it deeply with the aromatic blend, setting the foundation for an unforgettable salad.

Step 2: Prepare the Dressing

While the chicken marinates, shake together lime juice, olive oil, honey, cilantro, salt, and pepper in a jar. Give it a good swirl and let it rest for at least 15 minutes so the flavors can meld beautifully. This dressing will add a refreshing and slightly sweet tang once drizzled over the final salad, tying everything together effortlessly.

Step 3: Cook the Chicken

Heat the olive oil in a non-stick skillet over high heat, and add the marinated chicken. Cook it for about 3 minutes per side until it’s gorgeously golden brown. Once cooked, loosely cover the chicken with foil and let it rest for 5 minutes to keep it juicy and tender. Then slice it thickly to maintain that moist, flavorful bite in your salad.

Step 4: Sear the Pineapple

Using the same skillet, toss in the fresh pineapple pieces. Sear them until they develop an irresistible golden caramelization, which adds a sweet smokiness that pairs perfectly with the savory chicken. These pineapple chunks bring a juicy burst of tropical sunshine to the dish.

Step 5: Assemble the Salad

On a large platter or in a big bowl, layer the chopped romaine, avocado slices, red onion, cherry tomatoes, and cooked quinoa. Arrange the sliced chicken and seared pineapple on top with a flourish. This visual and textural variety is part of what makes the Hawaiian Chicken Salad with Sliced Chicken and Seared Pineapple Recipe such a feast for both the eyes and the palate.

Step 6: Serve and Enjoy

Finally, drizzle that vibrant dressing generously over the whole salad just before serving. Toss lightly if you want an even distribution or leave it artfully drizzled for a rustic charm. Dive in immediately and savor the wonderful blend of tropical sweetness, savory spice, and fresh garden goodness!

How to Serve Hawaiian Chicken Salad with Sliced Chicken and Seared Pineapple Recipe

Hawaiian Chicken Salad with Sliced Chicken and Seared Pineapple Recipe - Recipe Image

Garnishes

Fresh garnishes elevate any dish, and this salad is no exception. Sprinkle extra chopped cilantro or a few toasted coconut flakes for an added layer of tropical flavor and a hint of crunch. A wedge of lime on the side is also lovely for those who enjoy an additional citrus burst right at the table.

Side Dishes

This salad is wonderfully filling on its own, especially with the quinoa, but if you want to round out the meal, consider pairing with a light side such as a chilled cucumber salad or some crispy gluten-free pita chips. Both offer textural contrasts without overshadowing the main event.

Creative Ways to Present

For an eye-catching presentation, try serving the salad in individual mason jars or colorful bowls—layer the ingredients first, then add the chicken and pineapple on top, and let guests drizzle their dressing. Another fun idea is to use carved pineapple halves as edible bowls for a tropical party vibe that’s sure to impress your friends.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad ingredients separately for best results—keep the sliced chicken and seared pineapple in airtight containers, and the lettuce, avocado, and dressing apart. This prevents sogginess and keeps everything tasting fresh for up to 2 days in the refrigerator.

Freezing

While the chicken and pineapple can be frozen after cooking, freezing the salad as a whole isn’t recommended due to the fresh vegetables and avocado. Freeze cooked chicken and pineapple in individual portions and thaw them overnight in the fridge when ready to use again.

Reheating

To reheat, gently warm the chicken and pineapple in a skillet over medium heat until just heated through, avoiding overcooking. Then toss with fresh greens and dressing to revive the delightful flavors without compromising the salad’s fresh texture.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs offer a juicier, more flavorful alternative and hold up well in the marinade and cooking process. Just adjust the cooking time slightly since thighs may take a bit longer to cook through.

Is this salad gluten-free?

Yes! By using gluten-free tamari sauce instead of regular soy sauce, this Hawaiian Chicken Salad with Sliced Chicken and Seared Pineapple Recipe is completely gluten-free, making it suitable for those with gluten sensitivities.

What can I substitute if I don’t have quinoa?

Feel free to swap quinoa with other grains like brown rice, millet, or even couscous. Just cook according to package instructions and add to the salad as a wholesome base.

How long should I marinate the chicken?

For the best flavor and tenderness, marinate the chicken for a minimum of 3 hours, but overnight marinating is highly recommended. This allows the tropical marinade to deeply infuse the chicken with vibrant taste.

Can I make the salad vegan?

Definitely! Replace the chicken with grilled tofu or tempeh marinated in the same sauce, and skip the honey or substitute with maple syrup. You’ll still get that fabulous tropical vibe without meat.

Final Thoughts

There is something truly special about the Hawaiian Chicken Salad with Sliced Chicken and Seared Pineapple Recipe—its effortless blend of sweet, savory, and fresh elements offers a unique and delicious way to enjoy a healthy meal. Whether for a casual weekday lunch or a relaxed weekend feast, it’s a dish that brightens the mood and the plate. Give it a try and watch how it quickly becomes one of your favorite go-to recipes, bringing a little piece of paradise right to your table.