This Hawaiian chicken salad is bursting with tropical flavours, featuring BBQ grilled chicken and pineapple, fresh leafy greens, ribbons of carrot and cucumber, and paired together with a creamy coconut and lime salad dressing. It's a refreshing salad that's perfect for summer gatherings, weeknight dinners, or an Australian Christmas.
Jump to:
Why you'll love this recipe
Tropical Flavors. The combination of BBQ chicken, grilled pineapple, and coconut lime dressing offers a refreshing, island-inspired twist like a grilled Salmon with Mango Salsa Verde
Perfect for Entertaining: This BBQ chicken salad with pineapple is visually stunning and easy to prepare, making it ideal for gatherings or summer barbecues. If making it for Christmas, try pairing with my Christmas Tree Focaccia.
Versatile. You can enjoy the chicken pineapple salad on its own, or pair alongside main proteins like Baked Ham, Roast Chicken or Whole Baked Barramundi and other tropical salad recipes like this Mango Salmon Salad or Prawn Avocado and Mango.
Light and Fresh. Packed with crisp vegetables and bright flavours, it’s a delicious way to enjoy fresh, healthy ingredients.
Salad Ingredients
Chicken breasts. The chicken breasts are marinated in the coconut cream and pineapple juice, then grilled on the BBQ for extra flavour. You could use chicken thighs as an alternative, or tofu if you're after a vegetarian option.
Pineapple rings in juice. While a fresh pineapple is optimal, I chose to use pineapple rings in juice because the juice could then be used for marinating the chicken breasts for extra flavour. I prefer the juice over the syrup for the marinating (you will be able to see what the pineapple rings are in when viewing the tin).
Leafy greens. Form the refreshing base of the salad; spinach, arugula, or mixed greens work well for variety.
Cherry tomatoes. Add a burst of sweetness and colour to the salad; grape tomatoes or diced regular tomatoes can be used instead.
Carrots. Sliced into ribbons for crunch and colour; shredded carrots or thinly sliced bell peppers are great substitutes.
Cucumber. Provides a cool, crisp element; zucchini ribbons can also be used for a similar texture.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Coconut and Lime Salad Dressing
Coconut cream. Used in the marinade and dressing to bring a creamy, tropical richness; swap with coconut milk for a lighter option. Alternatively, a lot of chicken salads use mayonnaise as the base, however this chicken salad is made without mayo, but you could substitute if you like.
Limes. Provide zesty acidity that balances the sweetness of the pineapple and coconut; lemon can be used if limes are unavailable. I actually used pre-packaged lime juice for this recipe because Limes have been extremely difficult to find in Australia.
Dill. Adds a fresh, herbaceous flavour to the salad dressing; parsley or cilantro can be used as alternatives for a different herbal note.
White Wine Vinegar. Helps balance the sweetness of the lime and coconut cream in the salad dressing.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations
How to make Hawaiian chicken salad
Step 1: In a bowl, combine half the coconut cream and the pineapple juice from the can. Add the chicken breasts to the marinade and let them soak for at least 30 minutes or up to 4 hours in the fridge.
Alternatively, you could use leftover Roast Chicken or Roast Turkey and marinate the cooked pieces.
Step 2: Slice the carrots and cucumbers into ribbons, and wash and dry the leafy greens and cherry tomatoes. Set aside in a large salad bowl.
Step 3: Preheat your BBQ or grill to medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and grill for 6–8 minutes per side until fully cooked (internal temperature 69°C/160°F, it'll keep going to 74°C/165°F while resting).
Continue basting the chicken breast with the marinade throughout cooking.
Grill the pineapple rings for 2–3 minutes per side until lightly charred and caramelized.
Let the chicken rest for 10 minutes, then slice it into strips.
- Step 4: In a small bowl, whisk together coconut cream, lime juice, a pinch of salt, and chopped dill until smooth and creamy. Adjust seasoning to taste.
Step 5: Layer the leafy greens, cherry tomatoes, carrot ribbons, and cucumber ribbons in a large serving dish. Top with the sliced chicken and pineapple, and drizzle with the coconut lime dressing.
Step 6: Toss the salad gently to combine or serve layered for a visually stunning presentation. Serve alongside other salads like BBQ Grilled Asparagus, Cranberry and Feta Salad or a Mediterranean Pasta Salad.
Top Tip
Marinate for Maximum Flavour: Let the chicken marinate for at least 30 minutes, but overnight is even better to infuse it with the coconut and pineapple flavours (cover if marinating overnight).
Double the Dressing: Make extra coconut lime dressing to use as a marinade for other proteins like a Roast Pork or Whole Barramundi or as a drizzle over rice or Roasted Cauliflower Salad.
Substitutions and variations
Use cooked protein. If you have Leftover Chicken or Turkey from a holiday get-together, you can make this recipe using the cooked proteins. Simply marinate as directed above and serve cold.
Not a fan of coconut? Substitute the coconut cream with Greek yoghurt for the marinade, and use a Creamy Orange Balsamic Dressing for the salad.
More carbs pls. If you're after a creamy, cold chicken-based salad with more carbs (because, how good is pasta?!) try my Chicken Macaroni Pasta Salad which includes the similar crunch of the fresh vegetables.
Make-Ahead and Meal Prep
Meal prepping Hawaiian chicken salad is an excellent way to enjoy a flavourful and versatile dish throughout the week. It can be served hot or cold, making it perfect for a quick lunch, dinner, or even as a make-ahead salad for a potluck.
For a make-ahead for a potluck, store the grilled chicken and pineapple separately from the leafy greens and vegetables, and separate again from the dressing. All should be in airtight containers and will last in the fridge for 3-4 days.
If meal prepping as a salad, layer the salad dressing at the bottom, following by the chicken, heartier vegetables and lastly followed by the leafy greens (pictured using my Turkey Cranberry Salad). This prevents the greens from becoming soggy. Eat within 3-4 days.
You can re-heat the chicken and pineapple if desired when ready to eat, in the microwave or stovetop/BBQ then assemble with the rest of the ingredients. Or you can assemble with the ingredients all cold.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, you can freeze the chicken in its marinade for up to 3 months. Thaw overnight in the fridge before grilling. I wouldn't recommend freezing the rest of the salad ingredients as the water content can make them go really mushy.
Preheat your grill to medium-high and cook pineapple slices for 2–3 minutes per side until lightly charred. Brush with a bit of honey for extra caramelization.
Absolutely! You can grill the chicken on a stovetop grill pan or bake it in the oven at 200°C (400°F) until cooked through.
Store the greens and vegetables separately from the chicken and pineapple, and keep the dressing in a small container. This prevents the greens from becoming soggy.
I recommend serving this with
Or, you can have a browse through my Salads for more delicious eats.
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
I'd love to hear from you! Sign up for my email list and follow along on Instagram, Facebook, Youtube or Pinterest. If you loved my recipe, please consider leaving a star rating and comment down below.
Recipe
BBQ Hawaiian Chicken Salad
Ingredients
Salad
- 600 g (~3 large) chicken breasts subs note 1
- 400 g (1 can) pineapple rings in juice retain juice (see note 2)
- 300 ml (1 ¼ cup) coconut cream see note 3
- 200 g (~4 cups) leafy greens
- 200 g (1 ⅓ cups) cherry tomatoes
- 250 g (approx. 3) carrots peeled and sliced into ribbons
- 300 g (approx. 2) cucumbers sliced into ribbons
Coconut Lime Dressing
- 80 ml (⅓ cups) coconut cream
- 2 (approx. 60ml juice and zest) limes subs note 4
- 10 g (2 tbsp) dill chopped
- 15 ml (1 tbsp) white wine vinegar
Instructions
Marinate the Chicken
- Mix coconut cream and pineapple juice in a bowl. Add the chicken and marinate for 30 minutes to 4 hours in the fridge. Alternatively, use leftover roast chicken or turkey and marinate briefly.
Prepare the Vegetables
- Slice the carrots and cucumbers into ribbons, wash and dry the greens and cherry tomatoes, and set them aside in a salad bowl.
Grill the Chicken and Pineapple
- Preheat the grill to medium-high. Grill chicken for 6–8 minutes per side, basting with marinade, until fully cooked (69°C/160°F, rising to 74°C/165°F while resting). Alternatively, bake in the oven for approximately 20 minutes at 200°C (400°F) until cooked through.
- Grill pineapple rings for 2–3 minutes per side until caramelized.
- Let the chicken rest for 10 minutes before slicing.
Make the Dressing
- Whisk coconut cream, lime juice, salt, and chopped dill in a bowl until smooth. Adjust seasoning to taste.
Assemble the Salad
- Layer greens, cherry tomatoes, carrot, and cucumber ribbons in a serving dish. Add sliced chicken, pineapple, and drizzle with dressing.
- Toss gently to combine or serve layered for presentation.
Leave a Reply