15-Minute Hawaiian Chicken Salad – Tropical Bliss in Every Bite

Oh my gosh, you have to try this Hawaiian chicken salad—it’s like a tropical vacation in every bite! I stumbled upon this recipe during a beach trip years ago, and it’s been my go-to summer dish ever since. The juicy pineapple chunks, crunchy macadamia nuts, and tender chicken come together in minutes with barely any effort. No cooking required—just toss everything together and boom, you’ve got a fresh, flavorful meal that tastes like sunshine. Trust me, once you try this salad, you’ll be making it all season long for picnics, potlucks, or just because you deserve something delicious today.

Why You’ll Love This Hawaiian Chicken Salad

This isn’t just any chicken salad—it’s a flavor explosion that’ll make you feel like you’re dining oceanside. Here’s why it’s a total game-changer:

• Done in 15 minutes flat – No cooking, just chopping and mixing
• Tropical vibes in every bite – Sweet pineapple and crunchy macadamias transport your tastebuds
• Crazy customizable – Add mango, swap almonds, or kick up the heat with chili flakes
• Perfect make-ahead meal – Tastes even better after chilling for an hour
• Works anywhere – Scoop onto greens, stuff in sandwiches, or eat straight from the bowl (no judgment!)

Seriously, this salad checks all the boxes – easy, fresh, and packed with sunny flavors that beat boring lunches any day.

Hawaiian Chicken Salad Ingredients

Let’s talk about what makes this salad sing! Every ingredient plays a special role – trust me, I’ve tried skipping steps before and learned my lesson. You’ll need:

• • 2 cups cooked chicken, shredded – Leftover rotisserie chicken works wonders here
  • 1 cup pineapple chunks – Fresh is best (that sweet juice is liquid gold!), but drained canned works in a pinch
  • 1/2 cup red bell pepper, diced – That pop of color makes all the difference
  • 1/4 cup red onion, finely chopped – Soak in ice water for 5 minutes if you want to tame the bite
  • 1/4 cup cilantro, chopped – Don’t skip this! It’s the “aloha” in every bite
  • 1/4 cup macadamia nuts, chopped – Toast them lightly for extra crunch
  • 1/4 cup mayonnaise – The glue that holds our tropical party together
  • 1 tbsp lime juice – Fresh squeezed, please – no bottled stuff

1 tsp honey – Just enough to balance the tang

• Salt and pepper to taste – Always taste before serving!

See? Simple ingredients that create magic when they come together. Now let’s make some deliciousness!

How to Make Hawaiian Chicken Salad

Okay, let’s get mixing! This comes together so fast you’ll be eating before you know it. The secret? Treat each component with love – especially that dressing. Here’s exactly how I do it:

Preparing the Salad Base

Grab your biggest mixing bowl – I use my trusty 4-quart one because you want plenty of room to toss everything gently. Start with your shredded chicken (pro tip: slightly warm chicken absorbs flavors better!). Add those gorgeous pineapple chunks – watch out, I always sneak a few pieces while prepping. Toss in your diced red bell pepper, that finely chopped red onion (remember the ice water trick if you’re onion-shy!), and the fresh cilantro. Last but not least, sprinkle those chopped macadamias over top. Don’t stir yet – we’re building layers of flavor here!

Making the Dressing

Now for the magic potion! In a small bowl (I use my 2-cup glass measuring cup because the spout makes pouring easy), whisk together the mayo, fresh lime juice, and honey until smooth. Taste it – that’s right, stick your finger in! Needs more zing? Add another squeeze of lime. Too tart? Drizzle in more honey. This is your moment to make it perfect. Season with salt and pepper until it makes your tastebuds dance.

Here’s the fun part: pour that glorious dressing over your waiting salad ingredients. Use a big rubber spatula to fold everything together gently – you want every bite coated, but not smashed. Pop it in the fridge for at least 30 minutes if you can wait (the flavors marry beautifully), then dig in! Serve it chilled straight from the bowl, over greens, or piled high on Hawaiian sweet rolls. Aloha indeed!

Tips for the Best Hawaiian Chicken Salad

After making this salad more times than I can count, I’ve picked up some tricks that take it from good to “oh wow!” Here are my can’t-live-without tips:

• Fresh pineapple is worth the effort – That natural juice makes the dressing sing (save the core for smoothies!)
• Let it chill for at least 30 minutes – The flavors need time to become best friends
• Toast those macadamias – Just 5 minutes in a dry pan transforms their flavor
• Short on macadamias? Try toasted cashews or almonds – still delicious!
• Drain canned pineapple well – Unless you want a soggy salad (been there!)

Trust me, these little touches make all the difference between “meh” and “more please!”

Hawaiian Chicken Salad Variations

The beauty of this salad? It’s like a blank canvas for your tropical cravings! Here are my favorite ways to mix it up:

• Creamy avocado – Fold in diced ripe avocado right before serving (hello, healthy fats!)
• Toasted coconut flakes – Sprinkle on top for extra island vibes
• Grilled chicken – Smoky char takes the flavor up a notch
• Mango madness – Swap half the pineapple for juicy mango chunks
• Spicy kick – Add minced jalapeño or a dash of cayenne pepper

Really, the only rule is – make it yours! I’ve even tossed in leftover rice to make it a full meal. Aloha, delicious!

Serving Suggestions

Oh, the possibilities! This Hawaiian chicken salad shines no matter how you serve it. My favorite way? Piled high on buttery croissants with extra pineapple slices. Also amazing:

• Tossed with crisp butter lettuce for a light lunch
• Scooped onto toasted coconut crackers for easy appetizers
• Stuffed in hollowed-out pineapple halves for a showstopper presentation
• Wrapped in warm flour tortillas with a drizzle of sriracha mayo

Honestly, I’ve even eaten it straight from the mixing bowl with a fork – no shame in my game!

Storing and Reheating

This Hawaiian chicken salad actually gets better after a night in the fridge – the flavors really come alive! Store it in an airtight container and it’ll stay fresh for 3-4 days. No reheating needed (and honestly, you wouldn’t want to – cold is where it shines!). Just give it a quick stir before serving to redistribute all those yummy juices.

Hawaiian Chicken Salad FAQs

I get asked about this salad all the time – here are the burning questions people always hit me with:

Can I use canned pineapple instead of fresh?
Absolutely! Just make sure to drain it really well (I pat it dry with paper towels) so your salad doesn’t get watery. But trust me – if you’ve got fresh pineapple, it’s worth the extra minute of chopping for that bright, juicy flavor.

How long will this keep in the fridge?
About 3-4 days in an airtight container. The nuts might soften a bit, but the flavors just get better! Pro tip: If you’re meal prepping, add the macadamias right before serving to keep them crunchy.

Can I make this ahead for a party?
You bet! I always make it the night before – the extra time lets all those tropical flavors mingle beautifully. Just hold back about half the nuts to sprinkle on top right before serving for maximum crunch.

What’s the best chicken to use?
Rotisserie chicken is my go-to for convenience, but grilled chicken adds amazing smoky notes. Leftover baked chicken works great too – just make sure it’s not too dry. The juicier, the better!

Nutritional Information

Just so you know, these numbers can vary based on your exact ingredients, but here’s the scoop per serving (about 1 cup): roughly 280 calories, 18g fat (mostly the good kind from those glorious macadamias!), and 20g protein to keep you full. The pineapple brings about 8g of natural sugar, but hey – that’s fruit sugar, so I call it a win! Remember, this is comfort food that doesn’t weigh you down – now that’s what I call aloha spirit.

Print