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Enjoy a taste of the tropics with this Hawaiian Chicken Salad! Made with tender chicken breast, fresh pineapple chunks, and crunchy macadamia nuts, this easy chicken salad is packed with flavor and perfect for a quick lunch or light dinner.
When I’m in the mood for something light and flavorful, this Hawaiian Chicken Salad is a satisfying option. It’s creamy, crunchy, and loaded with tropical flavors that make every bite delicious. Plus, it’s a great way to use up leftover cooked chicken, making it a convenient meal prep option.
This salad is incredibly versatile—you can serve it in lettuce wraps, on Hawaiian rolls, or even as a side with coconut rice. However you enjoy it, you’ll love the sweet and savory combination of ingredients in this delicious salad!
Why You will love this Hawaiian Chicken Salad Recipe
Chicken salad is a classic, but adding tropical ingredients like fresh pineapple and macadamia nuts takes it to the next level. This recipe combines protein-packed chicken breast with creamy Greek yogurt and crunchy nuts for a well-balanced dish that’s both nutritious and satisfying.
Here’s what makes this Hawaiian Chicken Salad special:
- A tropical taste – Fresh pineapple and macadamia nuts give it the perfect island-inspired flavor.
- Quick and easy to make – Use rotisserie chicken or leftover cooked chicken to cut down on prep time.
- Healthy fats – Macadamia nuts and Greek yogurt make this salad creamy without being heavy.
- Versatile serving options – Enjoy it in a sandwich, tortilla wrap, lettuce cup, or with crackers.
Ingredients You Need
To make this easy chicken salad, you’ll need the following ingredients:
- Chicken breast – Use boneless, skinless chicken breasts or rotisserie chicken.
- Fresh pineapple chunks – Sweet, juicy pineapple adds a burst of flavor.
- Macadamia nuts – These add crunch and healthy fats to the salad.
- Scallions – A mild onion flavor that complements the other ingredients.
- Greek yogurt – A creamy and protein-packed alternative to mayo.
- Dijon mustard – Adds a tangy kick.
- Seasonings – A mix of salt, black pepper, paprika, and cayenne pepper for depth.
Want to mix things up? Try adding red onion, diced ham, coconut flakes, or a splash of lemon juice for an extra tropical twist!
How to Make Hawaiian Chicken Salad
Making this salad is simple and requires just a few easy steps:
- Poach the chicken: Place the chicken breasts in a large saucepan and cover with cold water by about an inch. Cook in chicken broth or add a whole garlic clove for extra flavor. Bring the water to a gentle boil over medium heat, then immediately reduce the heat to low and let it simmer for about 10-12 minutes, or until the chicken reaches an internal temperature of 165°F. If the chicken is still pink in the center, continue cooking for another 2-3 minutes and check again.
- Rest and shred: Remove the chicken from the water and let it rest for 5 minutes before shredding or dicing into bite-sized pieces. This helps retain moisture and keeps the chicken tender.
- Chop the ingredients: Shred or dice the chicken into bite-sized pieces. In a large bowl, combine the chicken, pineapple chunks, macadamia nuts, and scallions.
- Prepare the dressing: In a small bowl, whisk together the Greek yogurt, Dijon mustard, salt, pepper, paprika, and cayenne.
- Mix everything together: Pour the dressing over the chicken mixture and stir until well combined.
- Serve and enjoy: Spoon onto Hawaiian rolls, serve over salad greens, or pair with tortilla wraps for a quick lunch!
Storage Tips
- Refrigerate in an airtight container – Store leftovers in the fridge for up to 3 days.
- Make ahead – Prepare the salad up to a day in advance and store it in the fridge. Just give it a stir before serving.
- Not freezer-friendly – The fresh pineapple and Greek yogurt in this recipe don’t hold up well to freezing. The texture can become watery and less enjoyable when thawed, so it’s best enjoyed fresh or refrigerated for short-term storage.
Frequently Asked Questions
Can I use canned pineapple instead of fresh?
Yes! Fresh pineapple gives the best flavor, but canned pineapple chunks work as well. Just be sure to drain them thoroughly.
What kind of chicken works best for this recipe?
Poached chicken breast, rotisserie chicken, or even leftover grilled chicken all work great.
Can I make this chicken salad dairy-free?
Absolutely! Swap the Greek yogurt for a dairy-free alternative like coconut yogurt or use a light mayo.
Can I make this Hawaiian Chicken Salad ahead of time?
Yes! You can prepare it a day in advance and store it in the fridge. Just give it a good stir before serving.
More Fresh Chicken Recipes You’ll Love
- Thai Chicken Salad
- Mediterranean Chicken Bowl
- Creamy Chicken Fajita Chopped Salad
- Buffalo Chicken Lettuce Wraps
Did you try this Hawaiian Chicken Salad recipe? Leave a recipe review and rating below.
Hawaiian Chicken Salad
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- whole garlic clove
- 1 cup fresh pineapple chunks
- 1/4 cup coarsely chopped macadamia nuts
- 3 scallions, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cayenne pepper
- 2 tablespoons Dijon mustard
- 1 cup plain Greek yogurt
Instructions
- Fill a 3 to 3.5-quart sauce pan full of water. Add the chicken breasts and garlic clove. Bring to a full boil and then turn off the heat and cover the pot. After 12 minutes, remove one of the breasts and cut into the thickest part to check to see if they are done (they should be cooked through and register at least 165 degrees F on an instant-read thermometer). If there is any pink, return to the pot for another 2-3 minutes and check again. Drain chicken through a colander, discard the garlic clove and cool slightly.
- Chop or shred the chicken into small pieces. Add the chicken, pineapple, macadamia nuts and scallions to a large bowl and set aside.
- In a small bowl, whisk together the salt, pepper, paprika, cayenne pepper, Dijon mustard, and yogurt.
- Add the yogurt mixture to the large bowl with the chicken mixture and toss well to combine.
- Serve on bread, over salad greens or with crackers, as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2015. It was updated with process notes and tips in February 2025.
I tried this recipe and I think it doesn’t need the cayenne pepper. I love spicy food but didn’t like it here. I used fresh pineapple and it seemed to break the chicken down (as those enzymes will) and I couldn’t find the macadamia nuts, needs more for flavor and crunchiness. I will try this again with a few modifications.
Such a perfect lunch recipe!
My mom has been looking for some new easy lunch recipes with new flavors so this recipe will be perfect for her! Thank you!
Looks so good! I love Hawaiian flavors so I can’t wait to try this one!