Hawaiian Chicken Salad Recipe

There's something irresistibly refreshing about a big bowl of Hawaiian Chicken Salad on a warm day. With juicy chunks of chicken, sweet pineapple, crisp celery, and a tangy tropical dressing, it’s the kind of dish that feels like a mini vacation in every bite.

I first whipped this up on a whim for a summer potluck, hoping to break away from the usual pasta salads and coleslaws. To my surprise, it disappeared before anything else on the table — even the kids were going back for seconds. Since then, it’s become a go-to for easy lunches, backyard gatherings, and meal prep alike.

Whether you're meal prepping for the week or planning a sunny brunch spread, this Hawaiian Chicken Salad checks all the boxes — quick, wholesome, crowd-pleasing, and bursting with island-inspired flavor. Let’s dive into what makes it so special.

Why You'll Love This Hawaiian Chicken Salad

Get ready to fall in love with your new favorite spin on classic chicken salad. This Hawaiian version adds a tropical twist that’s as easy to make as it is satisfying.

First off, it’s ridiculously simple and quick. You can have this entire dish prepped and ready in under 30 minutes, especially if you use pre-cooked or rotisserie chicken. It’s the kind of recipe that works perfectly for a last-minute lunch or make-ahead dinner.

It’s also light and refreshing, thanks to a combo of juicy pineapple, crisp veggies, and a creamy-yet-tangy dressing. It doesn’t weigh you down, which makes it ideal for warm weather or anytime you want something a little more vibrant.

And let’s talk versatility. This salad is infinitely adaptable — serve it in lettuce cups for a low-carb lunch, scoop it over greens, stuff it into sandwiches or wraps, or enjoy it straight from the bowl. No judgment.

Best of all, it’s a budget-friendly way to feed a crowd. With just a few pantry staples and a couple fresh ingredients, you’ll have a big, flavorful batch that goes a long way. Plus, it’s gluten-free and easy to modify for different dietary needs.

Ready to bring a little island breeze to your kitchen? Here’s what you’ll need.

Ingredients Notes

The magic of this Hawaiian Chicken Salad comes from a balance of sweet, savory, and tangy ingredients. Let’s take a closer look at the stars of this tropical medley.

Cooked chicken is the heart of the dish. You can use chopped grilled chicken, roasted chicken, or even shredded rotisserie chicken for extra convenience. The key is to make sure it’s juicy and well-seasoned, since it carries much of the flavor.

Pineapple chunks add a bright, juicy sweetness that makes this salad sing. I prefer using canned pineapple in juice (not syrup) because it’s easy to keep on hand and already perfectly tender. Just be sure to drain it well before mixing.

Celery and red onion give this salad a much-needed crunch and a little bite to balance the sweetness. Dice them small so they mix evenly and don’t overpower each bite. If raw red onion is too strong for your taste, you can soak it briefly in cold water to mellow the flavor.

Mayonnaise and Greek yogurt come together for a creamy base that’s lighter than traditional all-mayo versions. The mayo adds richness, while the yogurt keeps it tangy and refreshing. You can adjust the ratio to your liking — more mayo for richness, more yogurt for brightness.

To round it out, a splash of lime juice, a touch of honey, and a pinch of salt and pepper bring everything into balance. Optional add-ins like chopped macadamia nuts, shredded coconut, or even a dash of curry powder can give it even more tropical flair.

No special equipment required here — just a large mixing bowl, a spoon, and a good sharp knife. If you’re doubling the recipe or prepping for a party, a food processor can speed up the chopping.

How To Make This Hawaiian Chicken Salad

Making this salad couldn’t be easier — it’s really just a matter of chopping, mixing, and letting the flavors meld.

Start by prepping your ingredients. Chop your cooked chicken into bite-sized cubes, drain the pineapple chunks, finely dice the celery and red onion, and set everything aside. If you want to add toasted macadamia nuts or coconut, now’s the time to get those ready too.

In a large bowl, whisk together your dressing: combine mayonnaise, Greek yogurt, a squeeze of fresh lime juice, a drizzle of honey, and a pinch of salt and pepper. Give it a taste and adjust as needed — a little extra lime juice for brightness or honey for sweetness can make a big difference.

Add the chopped chicken, pineapple, celery, and red onion to the bowl with the dressing. Gently fold everything together with a spatula or large spoon, making sure each piece is evenly coated in the creamy dressing.

If you’re adding extras like chopped nuts, coconut, or fresh herbs (think cilantro or green onion), mix those in now. They add a nice layer of texture and flavor, but the salad is just as delicious without them.

Cover the bowl and refrigerate the salad for at least 20–30 minutes before serving. This rest time helps the flavors meld and the texture firm up — trust me, it’s worth the wait.

The entire process takes about 25 minutes from start to finish, and you’ll end up with a bowl full of sunshine that stays fresh for days.

Storage Options

This Hawaiian Chicken Salad is a dream when it comes to storage. It holds up well in the fridge and tastes even better the next day.

Store leftovers in an airtight container in the refrigerator for up to 4 days. If you're planning to serve it at a party or picnic, be sure to keep it chilled — especially because of the mayo and yogurt in the dressing.

If you’re making it ahead, you can prep the ingredients separately (chopped chicken, diced veggies, dressing) and combine them a few hours before serving for max freshness.

Freezing isn’t recommended for this recipe, as the creamy dressing tends to separate and the texture of the pineapple and veggies changes once thawed.

To reheat? Actually, don’t. This salad is meant to be enjoyed cold or at room temperature — perfect for lunches, potlucks, and everything in between.

Variations and Substitutions

One of the best parts of this recipe is how easy it is to customize. There are tons of ways to make it your own, depending on what you have on hand or what flavors you're craving.

For a spicy kick, add a few dashes of hot sauce or a spoonful of sriracha to the dressing. You could also toss in some diced jalapeños or chili flakes for a bolder bite.

Swap out the pineapple for mango or papaya if you want to switch up the fruit. These tropical options work beautifully and bring a slightly different sweetness.

Not a fan of mayo? Go all in with Greek yogurt or try a mix of yogurt and avocado for a creamy, heart-healthy twist.

Want to keep it dairy-free? Use a vegan mayo or plant-based yogurt in place of the dairy-based ones. The result is still smooth and tangy, just as satisfying.

And if you're craving more crunch, stir in some chopped water chestnuts, diced apples, or even a handful of shredded cabbage for a slaw-like texture that’s both fun and filling.

No matter how you make it, don’t be afraid to play around with the ingredients. The beauty of Hawaiian Chicken Salad is that it’s flexible, forgiving, and always delicious — a little taste of aloha right in your own kitchen.

Print