Description
This 15-minute Hawaiian Chicken Salad Bowl is a vibrant and healthy dish combining grilled marinated chicken, sweet spiralized sweet potatoes, tropical pineapple, and fresh vegetables. Tossed with a tangy pineapple and red wine vinegar dressing, this bowl offers a perfect balance of sweet and savory flavors inspired by Hawaiian cuisine. Ideal for a quick lunch or dinner, it features a combination of grilling, sautéing, and fresh ingredients for a delicious and nutritious meal.
Ingredients
Scale
Marinade
- 2 Tbsp tamari sauce (soy sauce)
- ⅓ cup coconut milk
- ¼ cup pineapple juice (from can, save pineapple pieces)
- ¼ cup orange juice
- 1 Tbsp tomato sauce
- 3 garlic cloves, minced
- 2 Tbsp cilantro, chopped
Salad
- 4 chicken breast halves
- 1 cup pineapple pieces (from can)
- 6-8 cups chopped romaine lettuce
- 2 avocados, sliced
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- 2 sweet potatoes, spiralized
- 2-4 Tbsp coconut oil
Dressing
- ¼ cup pineapple juice
- 3 Tbsp red wine vinegar
- ¼ cup olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Marinade: Mix all marinade ingredients – tamari sauce, coconut milk, pineapple juice, orange juice, tomato sauce, minced garlic, and chopped cilantro – in a zip-lock bag. Add the chicken breast halves, seal the bag, and refrigerate for at least 30 minutes, up to 48 hours, allowing the flavors to infuse.
- Make the Dressing: In a mason jar, combine pineapple juice, red wine vinegar, olive oil, salt, and pepper. Screw on the lid securely and shake vigorously until the dressing is well emulsified. Set aside.
- Cook the Sweet Potatoes: Spiralize the sweet potatoes into noodles. Heat a cast iron skillet over medium heat and add coconut oil. Add the sweet potato spirals and sauté, stirring occasionally, until tender and slightly crisp – about 10 to 15 minutes. Remove from heat once done.
- Grill Chicken and Pineapple: Preheat the grill and place marinated chicken breasts and pineapple chunks in a grill basket. Grill the chicken until cooked through and grill marks appear, and pineapple pieces caramelize slightly. Remove from grill and slice the chicken breasts.
- Prepare Fresh Vegetables: Chop the romaine lettuce roughly, thinly slice the red onion, halve the cherry tomatoes, and slice the avocados. Combine these fresh ingredients in a large bowl.
- Assemble the Salad Bowls: Toss the chopped lettuce, tomatoes, onions, and avocado slices with the prepared dressing. Divide the dressed salad into individual bowls. Top each bowl with grilled chicken slices, sautéed sweet potato spirals, and grilled pineapple chunks.
- Serve and Enjoy: Serve immediately while warm, enjoying the delicious layers of savory grilled chicken, sweet pineapple, and crisp veggies in every bite.
Notes
- Marinate the chicken for longer (up to 48 hours) for deeper flavor.
- Use a grill basket to easily manage pineapples and prevent falling through the grates.
- For a vegan version, replace chicken with grilled tofu or tempeh and omit the marinade or use a plant-based version.
- Sweet potatoes can be spiralized in advance and stored in water to keep fresh.
- Adjust seasoning in the dressing with more vinegar or salt depending on taste preference.
- Cast iron skillet enhances the caramelization of sweet potatoes better than non-stick pans.
Nutrition
- Serving Size: 1 bowl (approximately 1/5 of recipe)
- Calories: 420
- Sugar: 9g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg
