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a bowl filled with hawaiian chicken salad with crackers

Hawaiian Chicken Salad

Yield: 4 servings
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
A lighter version of a classic salad with Hawaiian flavors like pineapple and macadamia nuts!
4.5 from 4 votes


  • 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


  • 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 15 minutes. 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.


  • Greek Yogurt: You can use mayo instead of Greek Yogurt for a more traditional chicken salad.
Store leftovers in the refrigerator for up to 3 days.


Serving: 0g, Calories: 314kcal, Carbohydrates: 10g, Protein: 43g, Fat: 11g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 594mg, Potassium: 822mg, Fiber: 2g, Sugar: 6g, Vitamin A: 349IU, Vitamin C: 24mg, Calcium: 89mg, Iron: 1mg
Course: Main Course
Cuisine: American
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