BBQ Hawaiian Chicken Salad
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Juicy BBQ-marinated chicken, sweet grilled pineapple, and crisp fresh vegetables come together in this vibrant BBQ Hawaiian chicken salad. It's then topped with a creamy coconut and lime salad dressing that pairs perfectly with the tropical flavours, making it perfect for a hot summer's evening or a fun way to enjoy your vegetables in a meal prep.
Equipment
- BBQ, recommended, optional
Ingredients
Salad
- 600 g (1.2 lb) chicken breasts, approx. 3 large, subs note 1
- 400 g (14 oz) pineapple rings in juice, 1 can. retain juice (see note 2)
- 300 ml (1 ¼ cups) coconut cream, see note 3
- 200 g (4 cups) leafy greens, approx. 4 cups
- 200 g (1 cups) cherry tomatoes
- 250 g (9 oz) carrots, approx. 3. Peeled and sliced into ribbons or sliced.
- 300 g (10 oz) cucumbers, approx. 2. sliced into ribbons or sliced.
Coconut Lime Dressing
- 80 ml (⅓ cups) coconut cream
- 2 limes, approx. 60ml/¼ cup. subs note 4
- 2 tablespoon fresh dill, chopped
- 15 ml (1 tablespoon) white wine vinegar, subs note 5
Instructions
Marinate the Chicken
- Mix 300 ml (1 ¼ cups) coconut cream and pineapple juice in a bowl. Add the 600 g (1.2 lb) chicken breasts 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 250 g (9 oz) carrots and 300 g (10 oz) cucumbers into ribbons, wash and dry the 200 g (4 cups) leafy greens and 200 g (1 cups) 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 400 g (14 oz) pineapple rings in juice (juice already used in step 1) for 2–3 minutes per side until caramelized.
- Let the chicken rest for 10 minutes before slicing.
Make the Dressing
- Whisk 80 ml (⅓ cups) coconut cream, 2 limes, 2 tbsp fresh dill, 15 ml (1 tablespoon) white wine vinegar. 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.
Notes
Note 1 - Chicken
My preference is chicken breast because you can get very distinct marks from the BBQ. But you could use thigh or other cuts if you prefer, or tofu for a vegetarian option.
Note 2 - Pineapple
Pineapple rings in tins can come in juice or syrup. I prefer the juice, but you can use the ones in the syrup (however consistency of the dressing and marinate will be different). You could also use fresh pineapple if it's in season and buy pineapple juice separately
Note 3 - Coconut Cream
Coconut cream comes in ~400ml cans, retain rest for the dressing.
Note 4 - Lime
Limes have been difficult to get in Australia so I actually used lime juice from a bottle when developing this recipe.
If you have fresh lime on hand, I highly recommend as it will add a good punch of flavour. You could also use lemon or orange as an alternative.
Note 5 - White Wine Vinegar
Substitutions - white vinegar, or more citrus juice.
Storing
Store in airtight containers with the dressing separate or as far away from the leafy greens as possible. This should last 2-3 days.
Reheating
If you want to reheat the chicken and pineapple, separate from the rest of the ingredients and add to microwave for 1-2 minutes until warmed through.
Nutrition
Calories: 493kcalCarbohydrates: 30gProtein: 31gFat: 30gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 77mgSodium: 217mgPotassium: 1389mgFiber: 7gSugar: 16gVitamin A: 12586IUVitamin C: 46mgCalcium: 109mgIron: 4mg
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