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–+ servings
Hawaiian Chicken Salad

Hawaiian Chicken Salad: A Tropical Twist for Healthy Eating

Hawaiian Chicken Salad is a vibrant dish with grilled chicken, juicy pineapple, and fresh veggies, perfect for healthy eating.
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Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 3 hours
Total Time 3 hours 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup Light Coconut Milk Adds creaminess and subtle sweetness; can substitute with almond milk for a lighter option.
  • 1/2 cup Fresh Pineapple Juice Provides a tropical flavor; use orange juice for a sweeter taste.
  • 1/4 cup Gluten-Free Tamari Sauce Contributes saltiness; substitute with soy sauce if gluten is not a concern.
  • 1 tbsp Lime Zest Enhances the salad's freshness; use fresh lemon zest as an alternative.
  • 3 cloves Garlic Cloves Imparts aromatic flavor; substitute with garlic powder (1/8 tsp per clove).
  • 1 tsp Onion Powder Spices that add depth to flavor.
  • 1 tsp Cumin Spices that add depth to flavor.
  • 1 tsp Paprika Spices that add depth to flavor.
  • 1 tsp Ginger Powder Spices that add depth to flavor.
  • 1 tsp Salt Spices that add depth to flavor.
  • 2 tbsp Olive Oil Provides healthy fats; can replace with avocado oil.
For the Salad
  • 1 lb Chicken Breast The main protein source; can swap with grilled tofu for a vegetarian option.
  • 1 cup Fresh Pineapple Pieces Adds sweetness and juiciness; mango can be used for variation.
  • 4 cups Chopped Romaine Lettuce Base of the salad providing crunch; spinach can be a nutritious substitute.
  • 1 medium Avocado Adds creaminess and healthy fats; replace with tahini for a nut-free version.
  • 1/2 medium Red Onion Provides sharpness; green onions can be a milder substitute.
  • 1 cup Cherry Tomatoes Offer sweetness and color; use diced bell peppers for crunch.
  • 1 cup Cooked Quinoa Adds complex carbohydrates; can substitute with farro or brown rice.
  • 1 tbsp Lime Juice Adds acidity; apple cider vinegar can be a tangy alternative.
  • 1/4 cup Chopped Cilantro Introduces a fresh herbaceous flavor; parsley can work if cilantro is not preferred.
  • 1 tbsp Honey Provides sweetness; swap with maple syrup for a vegan option.
  • 1/2 tsp Black Pepper Enhances overall flavor; cayenne can add a spicy kick.

Equipment

  • bowl
  • Skillet
  • jar
  • digital thermometer

Method
 

Step-by-Step Instructions
  1. In a bowl, combine light coconut milk, fresh pineapple juice, gluten-free tamari sauce, lime zest, minced garlic, and spices. Whisk until well mixed, then add the chicken breasts, ensuring they are fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, preferably overnight.
  2. While the chicken marinates, prepare the dressing. In a jar, combine lime juice, honey, olive oil, salt, and black pepper. Shake vigorously until well blended. Let the dressing sit for at least 15 minutes.
  3. Heat a skillet over high heat and drizzle with olive oil. Add the marinated chicken breasts and sear each side for about 3 minutes or until golden brown. Let the chicken rest for 5 minutes before slicing.
  4. In the same skillet, add the fresh pineapple pieces and sear them for 2-3 minutes until caramelized. Remove from heat.
  5. Begin assembling your Hawaiian Chicken Salad by arranging chopped romaine on a platter. Layer slices of avocado, thinly sliced red onion, halved cherry tomatoes, and cooked quinoa. Top with sliced chicken and seared pineapple.
  6. Drizzle the prepared dressing over the salad. Toss gently to combine and serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 1000IUVitamin C: 50mgCalcium: 30mgIron: 2mg

Notes

For best results, marinate chicken overnight and cook quinoa ahead of time.

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