Hawaiian Chicken Salad Bowl Recipe

If you’re looking for a tropical twist on your usual salad, you’re going to love this Hawaiian Chicken Salad Bowl Recipe. It’s bright, fresh, and downright delicious, capturing those island vibes with juicy grilled chicken, sweet pineapple, and creamy avocado all tossed with a tangy dressing. Trust me, this bowl turns meal prep into a mini vacation—and it only takes about 35 minutes total!

this Recipe

Ingredients You’ll Need

This Hawaiian Chicken Salad Bowl Recipe is all about balancing sweet and savory with fresh textures. I love using fresh pineapple juice mixed into the marinade and dressing—it really lifts the whole dish. Plus, spiralized sweet potatoes add a fun, crispy bite!

• Tamari sauce: I choose tamari over soy sauce for a gluten-free option without sacrificing that umami punch.
• Coconut milk: Adds creaminess and a subtle tropical scent to the marinade that pairs beautifully with chicken.
• Pineapple juice: Key for sweet acidity; I use juice from canned pineapple for convenience and save the fruit itself.
• Orange juice: Brings a fresh citrus brightness to the marinade.
• Tomato sauce: Adds subtle depth and rich color to the marinade.
• Garlic cloves: Minced fresh garlic works best for that punchy flavor.
• Cilantro: Freshly chopped cilantro keeps the flavor bright and herbaceous.
• Chicken breast halves: I like skinless, boneless breasts for quick grilling and easy slicing.
• Pineapple pieces: From the can you used for the juice—grill these for that caramelized sweetness.
• Romaine lettuce: Crisp, refreshing base that holds up well with dressing and toppings.
• Avocados: Look for ripe but firm fruits so they slice nicely into the salad.
• Cherry tomatoes: Halved for bursts of fresh juiciness.
• Red onion: Thinly sliced for a little sharpness and crunch.
• Sweet potatoes: Spiralized to add a fun texture and natural sweetness when sautéed with coconut oil.
• Coconut oil: Adds subtle tropical flavor when cooking sweet potatoes, but olive oil works too.
• Red wine vinegar & olive oil: Combine with pineapple juice for a bright, balanced dressing.
• Salt and pepper: Essential to season both the salad and the grilled chicken perfectly.

Variations

I’m all about making recipes your own, and the Hawaiian Chicken Salad Bowl Recipe is great for swapping ingredients based on what you love or have on hand. Here are some tweaks I’ve tried that you might enjoy too.

• Spicy Kick: Adding a bit of sriracha or chopped jalapeño to the marinade amps up the heat, and my family goes nuts for this fiery twist.
• Protein Swap: I’ve used shrimp or tofu marinated the same way when I’m in the mood for a lighter or vegetarian version.
• Veggie Boost: Throw in some grilled zucchini or bell peppers on the side or in the bowl for extra color and crunch.
• Dairy Addition: A sprinkle of crumbled feta or shredded mozzarella gives a creamy contrast if you want a little indulgence.

How to Make Hawaiian Chicken Salad Bowl Recipe

Step 1: Marinate the Chicken

This is where all the magic starts. Mix the tamari, coconut milk, pineapple and orange juice, tomato sauce, garlic, and cilantro in a zip-lock bag. Add the chicken breasts and squish them around to coat in the marinade. For best results, I let it sit for at least 30 minutes—but if you can plan ahead, a few hours or even overnight deepens the flavor wonderfully. Just pop it in the fridge and let the marinade work its charm.

Step 2: Whip Up the Dressing

While the chicken marinates, shake together pineapple juice, red wine vinegar, olive oil, salt, and pepper in a jar with a tight lid. I love doing this early because it gives the flavors time to marry, and the dressing stays fresh and vibrant when you’re ready to toss the salad.

Step 3: Cook the Sweet Potatoes

Spiralize fresh sweet potatoes—you’ll find this adds such a fun texture—and then heat coconut oil in a cast iron skillet over medium heat. Toss in the sweet potato spirals and cook, stirring occasionally, until tender and a little crisp around the edges. This usually takes 10 to 15 minutes. Keep an eye so they don’t burn, but a little caramelization is just right!

Step 4: Grill the Chicken and Pineapple

Heat your grill to medium-high. Remove the chicken from the marinade and grill until cooked through (about 6 minutes per side depending on thickness). At the same time, toss pineapple chunks in a grill basket and cook until caramelized and sweet with grill marks. I promise you, there’s nothing quite like that charred pineapple aroma!

Step 5: Assemble Your Hawaiian Chicken Salad Bowl

Chop the romaine, thinly slice red onion, halve the cherry tomatoes, and slice ripe avocados. Toss all these veggies with your pineapple vinaigrette until everything is coated in that bright, tangy flavor. Lay out the salad in bowls, then top with sliced grilled chicken, spiralized sweet potatoes, and the grilled pineapple chunks. It looks colorful and tastes like sunshine.

How to Serve Hawaiian Chicken Salad Bowl Recipe

Garnishes

I like sprinkling fresh chopped cilantro and a squeeze of lime over the finished bowls for a pop of color and brightness. Sometimes I add a handful of toasted macadamia nuts for that classic Hawaiian crunch. It’s little touches like these that really make the dish pop.

Side Dishes

This Hawaiian Chicken Salad Bowl Recipe is a full meal on its own, but if you want to add sides, I love pairing it with crispy sweet potato fries or a light coconut rice. A side of chilled edamame or a fresh mango salsa also brightens the plate beautifully.

Creative Ways to Present

For gatherings, I like serving this salad in pretty glass bowls layered so the colors show through: greens, orange sweet potatoes, red tomatoes, and golden grilled pineapple. Or, assemble it as a build-your-own bowl bar with separate stations for grilled chicken, veggies, and toppings—everyone loves customizing their own!

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken, grilled pineapple, and cooked sweet potatoes separately in airtight containers in the fridge to keep everything fresh. The salad veggies and dressing keep best if stored separately and tossed just before eating—this avoids soggy leaves and keeps that crispness intact.

Freezing

While I don’t recommend freezing the whole salad bowl (lettuce gets mushy), the marinated chicken freezes well uncooked. Freeze in portioned bags for up to 3 months, then thaw and grill fresh when you’re ready—this saves a ton of prep time on busy days.

Reheating

Reheat grilled chicken and sweet potatoes gently in a skillet or oven to keep them moist and avoid drying out. I skip microwaving when possible because it can toughen the chicken. Add fresh veggies and dressing after reheating for the best textures and flavors.

FAQs

Final Thoughts

I absolutely love how this Hawaiian Chicken Salad Bowl Recipe feels like a mini escape to the islands any night of the week. It’s colorful, fresh, and packs such a bright, balanced flavor that’s both comforting and uplifting. If you give it a try, you’ll see how easy it is to bring a little aloha spirit into your kitchen—I’m sure this recipe will become a go-to in your rotation just like it has for me!

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