Description

This vibrant 15-minute Hawaiian Chicken Salad Bowl combines juicy marinated grilled chicken and sweet grilled pineapple with fresh romaine, creamy avocado, cherry tomatoes, and spiralized sweet potatoes. Tossed in a tangy pineapple dressing, this tropical-inspired bowl offers a fresh and flavorful meal perfect for quick lunches or light dinners.

Ingredients

Scale

Marinade

2 Tbsp tamari sauce (soy sauce)
⅓ cup coconut milk
¼ cup pineapple juice (from can, save pineapple)
¼ cup orange juice
1 Tbsp tomato sauce
3 garlic cloves, minced
2 Tbsp cilantro, chopped

Salad

4 chicken breast halves
Pineapple pieces (from can)
6-8 cups chopped romaine
2 avocados
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

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Instructions

Prepare the Marinade: In a zip-lock bag, combine tamari sauce, coconut milk, pineapple juice, orange juice, tomato sauce, minced garlic, and chopped cilantro. Add the chicken breast halves to the bag, seal, and mix well. Let the chicken marinate for at least 30 minutes or up to 48 hours in the refrigerator for maximum flavor.
Make the Dressing: In a mason jar, combine pineapple juice, red wine vinegar, olive oil, salt, and pepper. Screw on the lid tightly and shake vigorously until all ingredients are well emulsified. Set aside.
Cook the Sweet Potatoes: Spiralize the sweet potatoes and heat a cast iron skillet over medium heat. Add 2 to 4 tablespoons of coconut oil (or olive oil if preferred). Add the spiralized sweet potatoes and cook, stirring occasionally, until tender and slightly crisp, about 10 to 15 minutes.
Grill Chicken and Pineapple: While sweet potatoes cook, heat your grill to medium-high. Place the marinated chicken breasts and pineapple chunks in a grill basket to prevent pieces from falling through the grates. Grill chicken until cooked through and slightly charred, about 6-8 minutes per side depending on thickness. Grill pineapple pieces until caramelized and tender.
Prepare Fresh Salad Ingredients: Chop the romaine lettuce into bite-sized pieces. Thinly slice the red onion. Halve the cherry tomatoes. Slice the avocados just before assembling to prevent browning.
Assemble the Salad Bowls: In individual bowls, start with a base of chopped romaine lettuce. Add the halved cherry tomatoes, sliced red onion, and avocado slices. Toss these ingredients gently with the prepared pineapple dressing to evenly coat.
Finish and Serve: Top each bowl with sliced grilled chicken, grilled pineapple chunks, and the cooked spiralized sweet potatoes. Serve immediately while the grilled components are warm for the best contrast with fresh salad elements. Enjoy your refreshing Hawaiian Chicken Salad Bowl!

Notes

Marinating chicken for longer than 30 minutes enhances flavor but is optional if short on time.
Spiralizing sweet potatoes adds a fun texture and presentation to the salad bowl.
If you don’t have a grill, the chicken and pineapple can be cooked on a stovetop grill pan or broiled in the oven.
For a dairy-free and gluten-free meal, this recipe is naturally suitable.
Use ripe avocados for creamy texture and best flavor.
Adjust dressing salt and pepper to your taste.

Nutrition

Serving Size: 1 bowl (approximate)
Calories: 420
Sugar: 8g
Sodium: 550mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 35g
Cholesterol: 75mg