Hawaiian Chicken Salad Recipe

There’s something irresistibly tropical about the sweet and savory combination found in Hawaiian Chicken Salad. From the first bite, you're hit with juicy pineapple, tender chicken, and a creamy dressing with just the right tang—it’s like a mini island vacation in a bowl.

this Recipe

I first made this dish after a summer barbecue when I had leftover grilled chicken and a can of pineapple that needed using. One quick toss later, I had a salad so good, my family requested it again the very next day. Whether you're prepping lunch for the week or looking for a no-fuss dinner, this one checks all the boxes.

Let's dive into what makes this salad a go-to favorite.

Why You'll Love This Hawaiian Chicken Salad

Get ready to meet your new favorite salad—one that brings bold flavor, fun textures, and total ease to the table.

First, let’s talk simplicity. This salad comes together in under 20 minutes, especially if you're starting with cooked or rotisserie chicken. It’s a weeknight lifesaver that doesn’t skimp on taste.

It’s also a budget-friendly option. Using common pantry items and fresh produce, you can easily feed a crowd without emptying your wallet. No fancy ingredients required—just real food that tastes amazing.

Next up, versatility. Serve it on lettuce leaves for a light lunch, spoon it into croissants for a tropical sandwich, or pair it with crackers at your next potluck. It’s just as welcome at a backyard picnic as it is in your lunchbox.

And finally, this salad is a flavor bomb. The sweetness of pineapple and coconut balances beautifully with savory chicken and crunchy celery, all wrapped in a creamy, tangy dressing. Every bite offers a satisfying contrast of flavors and textures.

Now, let’s take a closer look at the key ingredients that make this salad shine.

Ingredients Notes

The beauty of Hawaiian Chicken Salad lies in its harmony of vibrant, complementary ingredients. Each one plays a role in building that craveable, tropical flavor profile.

The chicken is the backbone of this salad. You can use grilled, baked, or rotisserie chicken—whatever you have on hand. I prefer shredded chicken breast for its lean texture and ability to soak up the dressing, but cubed chicken works just as well if you like a chunkier bite.

Pineapple brings the tropical twist. I use canned pineapple tidbits packed in juice, drained well. You can chop fresh pineapple for an extra burst of flavor if you have it on hand. The sweetness cuts through the richness of the mayo and really brightens up the dish.

Celery adds that essential crunch. Don’t skip it—it balances the softer ingredients and adds a refreshing bite. I like to finely dice it so the texture blends evenly throughout the salad.

Toasted sweetened coconut flakes give this salad its island vibe. A quick toast in a dry skillet brings out their natural oils and flavor, adding a nutty warmth that contrasts beautifully with the cold ingredients.

The dressing is where everything comes together. A mix of mayonnaise, a touch of Greek yogurt, and a dash of apple cider vinegar or lemon juice adds both creaminess and a subtle tang. Some folks like to stir in a spoonful of Dijon mustard or honey for added depth—it’s totally up to your taste.

You won’t need much in the way of special equipment, just a good knife, a large mixing bowl, and a skillet to toast your coconut. A salad spinner can also come in handy if you’re serving it on a bed of lettuce.

How To Make This Hawaiian Chicken Salad

Making this salad couldn’t be easier, but there are a few key tips to make sure every bite is as delicious as the last.

Start by prepping your chicken. If you’re using cooked chicken breasts, shred or cube them into bite-sized pieces. If it’s rotisserie chicken, remove the skin first and then pull the meat from the bones. Aim for about 3 cups of meat.

Next, drain your pineapple tidbits thoroughly. Too much juice can make the salad watery. Place the tidbits in a colander while you prep the other ingredients, or give them a quick pat with a paper towel.

In a dry skillet over medium heat, toast the coconut flakes for 2–3 minutes, stirring frequently. They should turn golden brown and smell fragrant. Watch closely—they can go from golden to burnt in a flash.

In a large bowl, combine the chicken, pineapple, chopped celery, and toasted coconut. Stir gently to distribute everything evenly. This is a great moment to sneak a taste and adjust the mix if needed—more crunch? Add celery. More sweetness? Add pineapple.

Now, whip up your dressing in a smaller bowl. Combine mayonnaise, Greek yogurt, apple cider vinegar (or lemon juice), and any add-ins like honey or mustard. Whisk until smooth, then pour it over the chicken mixture.

Fold the dressing into the salad until everything is evenly coated. Try not to overmix—you want the textures to stay distinct. If it looks too thick, a splash of pineapple juice can help loosen it up.

Refrigerate the salad for at least 30 minutes before serving. This gives the flavors time to meld and makes the salad wonderfully refreshing. Serve cold, either on a bed of greens, in a sandwich, or with buttery crackers.

Storage Options

One of the best parts of this Hawaiian Chicken Salad is how well it stores, making it ideal for meal prep or make-ahead entertaining.

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors continue to deepen over time, and the celery usually stays crisp thanks to the creamy barrier of the dressing.

If you're planning ahead, wait to add the toasted coconut until just before serving. It tends to lose its crunch over time in the fridge.

Freezing is not recommended for this recipe. The mayo-based dressing tends to separate when thawed, and the texture of the pineapple and celery suffers. For best results, enjoy it fresh or refrigerated.

To rehydrate slightly thickened leftovers, stir in a spoonful of pineapple juice or a touch more mayo just before serving.

Variations and Substitutions

This recipe is endlessly adaptable, so don’t be afraid to play around based on your pantry or dietary needs.

For a lighter version, swap out the mayonnaise with all Greek yogurt or a mix of yogurt and mashed avocado. It’ll still be creamy but with a healthier twist and a subtle green hue.

Not a fan of coconut? Just leave it out or replace it with chopped nuts like slivered almonds or macadamia for a similar crunch. Toasted pecans are also a surprisingly delicious addition.

You can bulk up the salad with extras like chopped red grapes, sliced green onions, or even diced red bell pepper. They add color, freshness, and more texture.

Want to make it a bit more filling? Stir in some cooked rice, quinoa, or small pasta like orzo. These turn the salad into a heartier main dish and help stretch it for a larger group.

For a low-carb option, skip the bread and serve it in lettuce wraps or over a bed of spinach or arugula.

The beauty of this salad is that it invites creativity. Once you’ve made it once, you’ll start thinking of all the delicious ways to make it your own.

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