Hawaiian Chicken Salad – GypsyPlate

Hawaiian Chicken Salad – Take a look at this colorful plate. It’s full of tropical flavors, a variety of textures, and it’s healthy.

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

Try this refreshing Tropical Chicken Salad at home tonight!

This Hawaiian Chicken Salad is a great light summer meal, packed with flavors and tropical vibes.
  • the marinade. With a combination of pineapple juice, coconut juice, and other bright flavors, it gives the chicken an amazing flavor.
  • It is versatile. Along with the chicken and pineapple, you can use any of your favorite vegetables.
  • You can whip it up in about half an hour. Simply marinate the chicken in the morning and you’re ready for a quick dinner.
  • It is a light and 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 great light summer meal, packed with flavors and tropical vibes.

This is what we use today. You’ll find other coverage ideas later in the post.

  • Chicken – We recommend boneless, skinless thighs. They are tender and juicy. If you prefer, you can use breast meat.
  • marinade – Coconut milk, pineapple juice, soy sauce, ketchup, garlic and ginger.
  • Pineapple – Take it up a notch, whether it’s on the grill or over a fire.
  • Vegetables – Today we use spinach, arugula, tomatoes, corn, carrots, and avocado.
  • dress – Pineapple juice, olive oil, white vinegar, sriracha, and sesame oil.

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

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

Grill the pineapple or brown it in a hot greased skillet. About 2-3 minutes per side will be enough, just enough for the pineapple to soften and start to caramelize.

Optionally, you can fry the corn kernels in a pan. Adds great flavor. Alternatively, you can use precooked corn or microwave the fresh kernels.

Assemble your salad. On a bed of spinach and arugula, arrange the chicken, pineapple and vegetables. Serve along with the dressing.

This Hawaiian Chicken Salad is a great light summer meal, packed with flavors and tropical vibes.
  • Onion
  • snow peas
  • Cucumber
  • orange slices
  • Mango
  • grated coconut
  • chopped macadamia nuts

You can refrigerate leftover chicken in an airtight container for 3-4 days.

When you make 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 great light summer meal, packed with flavors and tropical 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 be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for you!

Hawaiian Chicken Salad on the Gypsy Plate

Try these other great salad recipes!
Vietnamese Chicken Salad
Mexican Street Corn Salad
Avocado Tomato Pesto Salad
Spanish Pipirrana Salad
Balela Salad
Gado Gado

Ingredients

Chicken

  • 1 pound boneless skinless chicken thighs

  • 1/2 cup coconut milk

  • 1/3 cup pineapple juice

  • 2 tablespoons soy sauce

  • 2 tablespoons tomato sauce

  • 2-3 cloves garlic, finely minced

  • 1 teaspoon ginger, finely chopped

Salad

  • A handful of spinach and 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, cut in half

  • 1/2 carrot, cut into matchsticks

Bandage

  • 1/2 cup pineapple juice

  • 3 tablespoons olive oil

  • 2 tablespoons white vinegar

  • 1 tablespoon sriracha

  • 1 tablespoon sesame oil

Instructions

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

grades

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

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