Hawaiian Chicken Salad Recipe

There's something magical about the tropical flavors in this Hawaiian Chicken Salad that instantly transport you to an island paradise. With its juicy pineapple, tender chicken, and creamy dressing, this dish is as refreshing as a beachside breeze.

I first made this recipe after a summer potluck where someone brought a version using canned fruit cocktail. I knew I could elevate it with fresh ingredients, and the results were a huge hit—now it’s a must-have at our family gatherings. Whether you're meal prepping for the week or feeding a crowd, this dish checks all the boxes for quick, easy, and irresistibly tasty.

Let’s dive into why this Hawaiian Chicken Salad deserves a spot in your regular rotation.

Why You'll Love This Hawaiian Chicken Salad

Get ready to fall in love with your new go-to salad that’s anything but boring. This Hawaiian Chicken Salad delivers on both flavor and convenience, making it a standout on any table.

First off, it’s incredibly easy to prepare. Whether you’re using leftover chicken, rotisserie, or freshly cooked breasts, the entire dish comes together in under 20 minutes. No cooking marathons required.

It’s also wonderfully light and refreshing. Thanks to the addition of pineapple, celery, and a light creamy dressing, every bite is packed with texture and brightness. It’s perfect for summer days, picnics, or just when you want something that doesn’t weigh you down.

Budget-wise, it’s a winner too. With just a few pantry staples and some fresh produce, you can create a dish that feels gourmet without the price tag.

And finally, it's endlessly versatile. Serve it on a bed of greens, scoop it into a croissant, or spoon it into lettuce wraps—the possibilities are deliciously endless.

Ready to see what makes it all work? Let’s break down the ingredients that give this salad its island flair.

Ingredients Notes

The magic of this Hawaiian Chicken Salad lies in its fresh, vibrant mix of ingredients that bring both comfort and a tropical twist to your plate. Let’s talk about what makes it so special.

Chicken is the heart of this salad. I usually opt for cooked, shredded chicken breast for a lean and tender bite, but chopped rotisserie chicken is a great time-saver that adds a little extra flavor. If you’re grilling chicken for another meal, make a bit extra and save it for this dish—it’ll be worth it.

Pineapple is what gives this salad its unmistakable Hawaiian flair. Fresh chunks are best for a juicy, bright pop, but well-drained canned pineapple can be used in a pinch. Make sure not to skip it—the sweet, tart flavor is what elevates the whole salad.

Celery adds a satisfying crunch that balances the softer textures in the mix. Dice it small so it distributes evenly through each bite. It also brings a fresh, green note that plays beautifully with the sweeter elements.

Red onion is optional but adds a lovely sharpness and a bit of color contrast. If you find raw onion too strong, you can soak it in cold water for about 10 minutes before adding it to the mix.

For the dressing, I use a combination of mayonnaise and Greek yogurt. This blend keeps things creamy without being overly heavy, and the yogurt adds a nice tang that complements the sweetness of the pineapple. A splash of lime juice or apple cider vinegar brightens everything up.

You won’t need much in terms of equipment—a good knife, cutting board, and a large mixing bowl are all that’s required. If you’re making a large batch, a salad spinner or food processor can speed things up.

How To Make This Hawaiian Chicken Salad

Creating this Hawaiian Chicken Salad is a breeze and the perfect example of how fresh ingredients can turn a simple recipe into something truly memorable.

Start by preparing your chicken. If you’re using cooked chicken breasts, shred them with two forks or chop them into small cubes. You’ll want about two cups total. This step can be done ahead of time and stored in the fridge until you’re ready to mix everything together.

Next, dice your fresh pineapple into small, bite-sized chunks. If you’re using canned pineapple, make sure it’s thoroughly drained to avoid watering down the salad. I usually give mine a quick pat with paper towels just to be safe.

In a large mixing bowl, combine the chicken, pineapple, diced celery, and finely chopped red onion. Gently toss everything together so the flavors begin to mingle. You’ll already start to smell the sweet and savory magic happening.

In a smaller bowl, whisk together your dressing ingredients—typically about ½ cup of mayonnaise and ¼ cup of Greek yogurt, plus a teaspoon or two of lime juice. Season with a pinch of salt and pepper to taste. Pour the dressing over the chicken mixture and gently fold everything together until evenly coated.

Taste and adjust the seasoning if needed. If you prefer a sweeter touch, a small spoonful of honey works beautifully. Cover and refrigerate for at least 30 minutes to let the flavors meld, though it’s perfectly tasty right away if you’re short on time.

From start to finish, this dish takes about 20 minutes to prepare, and it can be made in advance for easy entertaining or weekly meal prep.

Storage Options

One of the best things about this Hawaiian Chicken Salad is how well it holds up for leftovers. In fact, it often tastes even better the next day.

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 to 4 days. Just be sure to give it a quick stir before serving, as the dressing can settle a bit.

If you’re planning to serve it at a picnic or outdoor event, keep it chilled in a cooler until ready to serve. You can even store it in individual mason jars for a cute and practical presentation.

Freezing is not recommended, as the dairy-based dressing can separate and the vegetables may lose their crispness when thawed.

To reheat (if you really must), do so gently over low heat or in short microwave bursts, though this salad is best enjoyed cold or at room temperature.

Variations and Substitutions

This Hawaiian Chicken Salad is already a flavor-packed favorite, but it’s also a great canvas for tweaks based on your preferences or what’s in your fridge.

For a nuttier crunch, try adding chopped macadamia nuts or slivered almonds. They add texture and a buttery flavor that pairs wonderfully with the pineapple.

If you want to cut back on the mayo, you can use all Greek yogurt or even a light sour cream base. The taste will be slightly tangier but still creamy and satisfying.

Want a spicy twist? Add a diced jalapeño or a dash of sriracha to the dressing. It’s a great way to add heat and contrast the sweetness of the fruit.

For a lower-carb version, skip the fruit and add diced cucumber or avocado for a creamy texture and refreshing bite. You’ll still get that island-inspired flair without the sugar.

Feel free to mix in other fruits like mango or papaya if you’re feeling adventurous. The key is balancing sweet, savory, and creamy for that signature tropical taste.

Don’t be afraid to make it your own—this recipe is forgiving and flexible. Whether you’re packing it for lunch or serving it at your next party, your version of Hawaiian Chicken Salad is sure to shine.

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