Hawaiian Chicken Salad Recipe

There’s something undeniably joyful about the bright, tropical flavors of Hawaiian Chicken Salad. With its juicy chunks of chicken, sweet pineapple, crunchy veggies, and creamy dressing, this dish brings sunshine to your table no matter the season.

this Recipe

I first made this salad after a beach vacation left me craving something fresh, fruity, and satisfying. Now it’s become my go-to recipe for everything from quick lunches to easy potluck contributions—it’s just that versatile.

The best part? It’s quick, easy to prep ahead, and makes great use of pantry and fridge staples. Whether you're serving it over greens, in a sandwich, or straight from the bowl, this Hawaiian Chicken Salad is a guaranteed crowd-pleaser.

Let’s dive into why this recipe deserves a spot in your regular rotation.

Why You’ll Love This Hawaiian Chicken Salad

Get ready to add a splash of the tropics to your mealtime routine. This Hawaiian Chicken Salad is more than just a pretty dish—it’s packed with flavor, texture, and convenience.

First of all, it’s ridiculously easy to make. With just a bit of chopping and mixing, you’ve got a satisfying, no-cook meal ready in under 20 minutes. Perfect for busy weeknights or meal prep Sundays.

It’s also incredibly refreshing and light. The combination of sweet pineapple, crisp celery, and tangy dressing keeps things bright, making this salad feel indulgent without being heavy.

Need to stick to a budget? No problem. This recipe relies on affordable ingredients like canned pineapple and leftover or rotisserie chicken, so it’s as budget-friendly as it is delicious.

And don’t forget how versatile it is. Serve it on a croissant, in a lettuce wrap, or alongside crackers for an easy appetizer. It works for lunchboxes, picnics, or a lazy summer dinner on the patio.

With so many things to love, it’s no wonder this has become a regular favorite in our kitchen.

Ingredients Notes

The magic of Hawaiian Chicken Salad lies in the mix of savory, sweet, and creamy. Each ingredient brings something unique, creating a balanced dish that hits all the right notes.

Cooked chicken is the hearty base of this salad. I usually go for leftover rotisserie chicken because it’s convenient and already full of flavor. But if you have grilled or poached chicken on hand, that works beautifully too. Just make sure it’s chilled and chopped into bite-sized pieces.

Pineapple chunks add a pop of sweetness and tropical flair. I use canned pineapple in juice (not syrup), drained well to keep the salad from getting watery. Fresh pineapple is fantastic if you have it, but canned makes this dish quick and pantry-friendly.

Celery and red onion give the salad crunch and a subtle sharpness that cuts through the creaminess. I love the contrast they bring, and they help keep the salad from feeling too sweet.

Mayonnaise and Greek yogurt form the creamy dressing. The mayo adds richness, while the yogurt lightens it up and brings a touch of tang. You can adjust the ratio to suit your preference—more mayo for indulgence, more yogurt for a lighter feel.

Macadamia nuts or slivered almonds are optional, but I highly recommend them. They add a buttery crunch that takes this salad to the next level. Just be sure to toast them lightly for extra flavor.

All you’ll need to make this is a large mixing bowl, a knife, and a cutting board—no fancy equipment required.

How To Make This Hawaiian Chicken Salad

Making Hawaiian Chicken Salad is as simple as chop, mix, and chill—but let’s break it down step by step so you can nail it every time.

Start by preparing all your ingredients. Dice your cooked chicken into small, even pieces for a uniform texture throughout. Drain your pineapple chunks thoroughly and chop them smaller if they’re too large. Finely dice the red onion and celery, keeping everything roughly the same size for even bites.

Next, make your dressing. In a small bowl, whisk together the mayonnaise, Greek yogurt, a touch of pineapple juice (just a teaspoon or two from the can), and a pinch of salt and pepper. If you like a little kick, add a splash of hot sauce or a pinch of cayenne.

In a large mixing bowl, combine the chicken, pineapple, celery, and red onion. Pour the dressing over the top and stir everything together gently but thoroughly. You want each bite coated in that creamy, tangy goodness.

If you’re using macadamia nuts or almonds, toast them in a dry skillet over medium heat until golden and fragrant—this only takes a few minutes but makes a big difference. Let them cool before adding them in, so they stay nice and crisp.

Once everything is mixed, cover the bowl and refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to meld and the texture to firm up, making it even better when served.

From start to finish, you’re looking at about 20 minutes of prep, plus a quick chill. The result? A cool, creamy salad bursting with flavor and ready for anything.

Storage Options

This salad holds up beautifully in the fridge, making it perfect for meal prep or leftovers.

Store Hawaiian Chicken Salad in an airtight container in the refrigerator for up to 3 days. If you're prepping ahead, you can keep the dressing separate and combine everything just before serving to keep the texture crisp.

Avoid freezing, as the creamy dressing and pineapple don’t hold up well after thawing. The consistency gets watery and the flavors a bit muddled.

To reheat (if you've served it warm or added it to a melt), do so gently in a skillet over low heat or microwave in 30-second bursts—though this salad really shines when served cold or room temp.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize. Here are a few of my favorite ways to change things up:

If you’re not a fan of mayo, swap it entirely for Greek yogurt or even mashed avocado for a creamy, dairy-free twist. Just adjust the seasoning to balance the flavor.

Want to make it sweeter or fruitier? Try adding diced mango, grapes, or mandarin oranges. They pair beautifully with the pineapple and give the salad an even more tropical flair.

For a protein boost or lower-fat option, use grilled chicken breast or shredded turkey. It’s a great way to repurpose leftovers and cut down on food waste.

Make it vegetarian by replacing the chicken with chickpeas or tofu cubes. You’ll still get that hearty feel with a plant-based twist.

And for an extra pop of flavor and color, toss in some chopped green onions, fresh cilantro, or even a handful of shredded coconut for a sweet-savory kick.

Don’t be afraid to play with the recipe—once you’ve got the base down, it’s super fun to experiment and make it your own.

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