Hawaiian Chicken Salad – Take a look at this colorful platter. It’s full of tropical flavors, a variety of textures, and it happens to be healthy.
This is a great summertime dish, when you want something light, yet satisfying.
Give this refreshing tropical chicken salad a try in your house tonight!
Why You’ll Love This Hawaiian Chicken Salad
- The marinade. With a combination of pineapple juice, coconut juice and other bright flavorings, it gives the chicken amazing flavor.
- It’s versatile. Along with the chicken and pineapple, you can use any of your favorite veggies.
- You can whip it up in about half an hour. Just marinate the chicken in the morning and you are all set for a quick dinner.
- It’s a light, healthy meal. Whether it’s a hot summer day or you just need a break from heavy meals, this recipe is a winner.
This is what we used today. You’ll find other topping ideas further down the post.
- Chicken – We recommend boneless, skinless thighs. They turn out tender and juicy. If you prefer, you can use breast meat.
- Marinade – Coconut milk, pineapple juice, soy sauce, ketchup, garlic and ginger.
- Pineapple – Take it up a notch by either grilling or searing.
- Veggies – Today we used spinach, arugula, tomatoes, corn, carrots and avocado.
- Dressing – Pineapple juice, olive oil, white vinegar, sriracha and sesame oil.
How to Make Hawaiian Chicken Salad
Mix together marinade ingredients, then pour over chicken in a ziplock bag. Seal and place in the refrigerator. For best flavor, we recommend starting the marination in the morning.
When ready to make your salad, either cook the chicken in a skillet, or on the grill.
Grill the pineapple, or sear it in a hot greased skillet. About 2-3 minutes per side will do, just enough for the pineapple to become tender and start to caramelize.
Optionally, you can fry the corn kernels in a skillet. It adds great flavor. Alternately, you can either use pre cooked corn, or microwave the fresh kernels.
Assemble your salad. On a bed of spinach and arugula, arrange your chicken, pineapple and veggies. Serve along with the dressing.
Other Topping Ideas
- Snow peas
- Orange slices
- Grated coconut
- Chopped macadamia nuts
Storage and Leftovers
You can refrigerate the leftover chicken in an airtight container for 3-4 days.
When you assemble your next salad, the chicken can be reheated in a skillet or in the microwave. Or, it can be served cold.
Give this Hawaiian Chicken Salad a try the next time you’re looking for a light meal, or just want that tropical feeling.
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Hawaiian Chicken Salad, on our Gypsy Plate… enjoy!
- 1lb boneless skinless chicken thighs
- 1/2 cup coconut milk
- 1/3 cup pineapple juice
- 2 Tbsp soy sauce
- 2 Tbsp ketchup
- 2-3 garlic cloves, finely chopped
- 1 tsp ginger, finely chopped
- Handful spinach arugula mix
- 1/2 pineapple, cut into 3/4 inch slices
- 1 cup fresh or frozen corn kernels
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 carrot, cut into matchsticks
- 1/2 cup pineapple juice
- 3 Tbsp olive oil
- 2 Tbsp white vinegar
- 1 Tbsp sriracha
- 1 Tbsp sesame oil
- Mix together marinade ingredients, then pour over chicken in a ziploc bag. Seal and place in the refrigerator. For best flavor, we recommend starting the marination in the morning.
- (See notes for stovetop method) Preheat grill to 350°F. Grill the chicken for 5-7 minutes per side, until it reaches an internal temperature of 165°F. Remove to a plate, rest for 5 minutes, then slice into 1 inch strips.
- Meanwhile, grill the pineapple slices for 3-4 minutes per side, until they become tender and start to caramelize.
- Optionally, you can fry the corn kernels in an oiled skillet. It adds great flavor. Alternately, you can either use pre cooked corn, or microwave the fresh kernels.
- Assemble your salad. On a bed of spinach and arugula, arrange your chicken, pineapple and veggies. Serve along with the dressing.
- To cook the chicken on stovetop, heat 1 Tbsp oil in a skillet over medium high heat. Cook chicken 5-7 minutes per side, until it reaches an internal temperature for 165°F. Remove to a plate and rest 5 minutes before slicing.
- You can also cook the pineapple on stovetop. In an oiled skillet over medium high heat (you can use the same one as the chicken, either before or after), sear 3-4 minutes per side, until golden and slightly caramelized.
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