Hawaiian Chicken Salad Bowl Recipe

If you’re craving something fresh, vibrant, and downright delicious, you’ve got to try this Hawaiian Chicken Salad Bowl Recipe. I absolutely love how it combines juicy grilled chicken, sweet pineapple, creamy avocados, and zesty dressing into one colorful bowl that’s as healthy as it is satisfying. Trust me, once you make it, you’ll want to add it to your weekly rotation — it’s that good!

this Recipe

Ingredients You’ll Need

Each ingredient in this Hawaiian Chicken Salad Bowl Recipe plays a special role — from the marinade pumping up the chicken with tropical zing to the spiralized sweet potatoes adding a fun texture contrast. When you shop, grab fresh cilantro and ripe avocados for the best flavor boosts!

• Chicken breast halves: Opt for boneless skinless for quick grilling and easy slicing.
• Tamari sauce (or soy sauce): This adds the perfect salty umami to the marinade—tamari is great if you want gluten-free.
• Coconut milk: I use the canned full-fat kind to add a subtle creaminess and island vibe.
• Pineapple juice: You can squeeze fresh or use juice from the canned pineapple chunks.
• Orange juice: I like the natural sweetness it brings—fresh is best but store-bought works too.
• Tomato sauce: Just a tablespoon gives a lovely depth and color to the marinade.
• Garlic cloves: Mince finely to avoid big chunks but keep that garlicky punch.
• Cilantro: Chopped fresh cilantro lifts the marinade with its herbal brightness.
• Pineapple pieces: Grilled pineapple is a must for that warm caramelized sweetness.
• Romaine lettuce: Crisp and refreshing base to hold all the flavors.
• Avocados: I pick creamy, ripe ones for richness and healthy fats.
• Cherry tomatoes: Halved for juiciness and a pop of color.
• Red onion: Thin slices give a little bite without overpowering.
• Sweet potatoes: Spiralized for fun texture and cooked in coconut oil for extra flavor.
• Coconut oil: Adds a subtle tropical note and helps crisp up those sweet potatoes.
• Red wine vinegar and olive oil: Key players in the tangy, balanced dressing.
• Salt and pepper: Simple seasonings to bring everything together.

Variations

I love making this Hawaiian Chicken Salad Bowl Recipe my own depending on what’s in the fridge and my mood. Feel free to swap, add, or skip ingredients to make it truly yours!

• Swap the protein: I once used shrimp instead of chicken for a lighter, seafood twist, and it was fantastic!
• Make it vegan: Replace chicken with grilled tofu and use tamari sauce to keep it gluten-free and plant-based.
• Spice it up: Add sliced jalapeños or a dash of sriracha to the dressing if you like a bit of heat.
• Seasonal veggies: Try adding mango slices or roasted bell peppers when pineapples feel less fresh.

How to Make Hawaiian Chicken Salad Bowl Recipe

Step 1: Marinate Your Chicken for Maximum Flavor

Start by mixing together all the marinade ingredients—tamari, coconut milk, pineapple juice, orange juice, tomato sauce, garlic, and cilantro—in a zip-lock bag. I like to let the chicken soak in these tropical flavors for at least 30 minutes, but if you have the time, 24 to 48 hours in the fridge makes the chicken super tender and flavorful. Just be sure to keep it chilled and turn the bag occasionally so everything marinates evenly.

Step 2: Whip Up the Bright Pineapple Dressing

While the chicken marinates, make the dressing. Add pineapple juice, red wine vinegar, olive oil, salt, and pepper to a mason jar, screw on the lid, and shake vigorously until it emulsifies. This dressing is gonna be the zesty tie that pulls your salad together, and it keeps beautifully refrigerated if you want to prep in advance.

Step 3: Cook the Sweet Potatoes to Perfection

Spiralize your sweet potatoes, then heat coconut oil in a cast iron skillet over medium heat. Cook the sweet potatoes while stirring occasionally until they’re tender but still have a little crisp edge—about 10-15 minutes. I love how the coconut oil adds subtle richness and a hint of tropical flavor without overpowering.

Step 4: Grill That Chicken and Pineapple

Preheat your grill and cook the marinated chicken breasts to beautiful grill marks and juicy perfection—about 6-7 minutes per side depending on thickness. Don’t forget the pineapple chunks in a grill basket! They caramelize beautifully and get that smoky sweetness which makes the whole bowl sing.

Step 5: Assemble Your Hawaiian Chicken Salad Bowl

Chop the romaine lettuce, slice red onion, halve the cherry tomatoes, and slice up the avocado just before serving to keep it fresh. Toss the veggies with your pineapple dressing, then pile on grilled chicken, sweet potatoes, and grilled pineapple. I like to do a light toss at the end to coat everything in the bright dressing so every bite is bursting with flavor.

How to Serve Hawaiian Chicken Salad Bowl Recipe

Garnishes

I love topping this salad bowl with a sprinkle of toasted macadamia nuts or chopped green onions for an extra crunch and fresh zing. You could also toss in a few fresh mint leaves or a squeeze of lime if you want to enhance those island flavors even more — it’s the small touches that make it memorable.

Side Dishes

This bowl really shines as a standalone meal, but if you want to serve it with sides, I recommend a simple coconut rice or a light mango salsa. I’ve also paired it with grilled corn on the cob for a full Hawaiian-inspired feast that always gets rave reviews from family and friends.

Creative Ways to Present

For a fun dinner party setup, I like to serve these Hawaiian Chicken Salad Bowls in hollowed-out pineapple halves — it’s festive and instantly makes the meal feel special. Another favorite trick: Layer all ingredients in a glass jar for grab-and-go lunches that still taste fresh and vibrant.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), store grilled chicken and pineapple separately from the greens and dressing. Keep the salad chilled, and only toss with dressing right before serving again the next day for fresh texture and taste.

Freezing

I don’t recommend freezing the assembled bowl because the fresh veggies won’t thaw well, but you can freeze the marinated chicken raw. Just thaw it in the fridge overnight before grilling for a quick, ready-to-cook option later.

Reheating

Reheat leftover chicken and sweet potatoes gently in a skillet or oven to avoid drying them out. Avoid microwaving the salad greens; instead, refresh the bowl with freshly chopped veggies and dressing for the best bite.

FAQs

Final Thoughts

I genuinely love sharing this Hawaiian Chicken Salad Bowl Recipe because it brings a little sunshine and excitement to the dinner table without any fuss. It quickly became a family favorite for me — tender grilled chicken, tropical sweetness, and fresh veggies all in one satisfying bowl. Give it a try, and I’m betting you’ll be making it again and again, just like me!

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