If you’re craving a taste of sunshine, the Hawaiian Chicken Salad Bowl is about to become your new weeknight favorite. Imagine juicy, tender chicken tossed with tangy yogurt dressing, nestled beside sweet pineapple, crisp veggies, and crunchy macadamias—all piled onto a bed of fluffy rice. Every bite is a celebration of bold flavors and tropical vibes, making it perfect for lunch or dinner when you want something both nourishing and delightfully exotic. There’s no cooking required if you use pre-cooked chicken, so you’ll love how quickly this comes together. Let’s dive right in and create the kind of meal that’ll make you feel like you’re on a breezy island getaway!
Ingredients You’ll Need
Ingredients You’ll Need
Every element in this bowl has a purpose: from the savory chicken and creamy dressing to the vibrant fruit, nuts, and veggies. Gather these simple but essential ingredients to create a harmony of flavors, textures, and colors that make the Hawaiian Chicken Salad Bowl truly irresistible.
- Chicken Breast: Go for pre-cooked, shredded, or diced chicken breast for tender and satisfying protein in every bite.
- Jasmine or Brown Rice: Fluffy and aromatic jasmine rice or nutty brown rice serves as the hearty base—feel free to swap in whichever you prefer.
- Fresh Pineapple Chunks: Sweet, juicy pineapple dazzles the palate and brings that signature tropical flair.
- Cucumber: Diced cucumber adds a crisp and refreshing crunch that balances the richness of the chicken and dressing.
- Shredded Carrot: Just a bit of shredded carrot gives color and gentle sweetness, plus extra crunch.
- Red Onion: Thinly sliced red onion offers bite and a beautiful pop of purple for visual appeal.
- Macadamia Nuts or Cashews: Chopped nuts supply irresistible crunch and a creamy, buttery note—macadamias for a true Hawaiian touch, or cashews if that’s what you have.
- Fresh Cilantro: Chopped cilantro brightens up the whole bowl with bold, herbaceous flavor.
- Green Onions: Green onions add a peppery edge and fresh color to finish everything off.
- Plain Greek Yogurt or Mayonnaise: Use Greek yogurt for tang and creaminess, or mayonnaise for a classic smooth texture in your dressing.
- Soy Sauce or Coconut Aminos: A splash of soy sauce brings salty, savory depth—coconut aminos are a great gluten-free alternative.
- Fresh Lime Juice: A squeeze of lime adds brightness and ties all the flavors together.
- Honey or Maple Syrup: Either sweetener balances the tang and salt for the perfect tropical dressing.
- Fresh Ginger: Grated ginger gives just a touch of zingy warmth to the dressing.
- Sea Salt and Black Pepper: A pinch of each lets you season to personal taste and enhance every flavor.
How to Make Hawaiian Chicken Salad Bowl
Step 1: Mix the Dressing
Grab a medium bowl and stir together the Greek yogurt or mayonnaise, soy sauce, lime juice, honey, grated ginger, sea salt, and black pepper. Whisk until completely smooth—you want a dressing that’s creamy, tangy, and just a little sweet. This is your secret to tying all the delicious flavors of your Hawaiian Chicken Salad Bowl together.
Step 2: Dress the Chicken
Add your chopped or shredded chicken to the bowl with the dressing. Toss well, making sure every piece of chicken is evenly coated with that luscious sauce. Letting the chicken chill for a few minutes in the dressing while you prep the other ingredients gives it even more flavor.
Step 3: Assemble the Bowl
To build your Hawaiian Chicken Salad Bowl, start by dividing the cooked rice among four bowls—use a scoop or the back of a spoon to make a neat bed. Spoon the dressed chicken right on top, followed by generous spoonfuls of pineapple chunks, diced cucumber, shredded carrot, and red onion. It’s okay if it looks a little over-the-top; the more colorful, the better!
Step 4: Add Crunch and Freshness
Sprinkle over the chopped macadamia nuts or cashews, followed by plenty of fresh cilantro and green onions. These bursts of crunch and herbaceous brightness take the bowl from good to absolutely irresistible. If you love a zesty finish, serve with extra lime wedges on the side.
How to Serve Hawaiian Chicken Salad Bowl
Garnishes
For extra pizazz, scatter a little more chopped cilantro or green onion right before serving. Toasting the macadamias or cashews before chopping them will give even more flavor and crunch. A slice of fresh lime on the side not only looks inviting but gives everyone a chance to add tang to taste—one of my favorite tips for brightening each bite!
Side Dishes
This colorful bowl is a satisfying stand-alone meal, but if you’re hosting or want to stretch it for a crowd, serve alongside tangy pickled veggies, crisp plantain chips, or a side of grilled sweet corn. For an even more island-inspired feast, pair with a coconut water spritzer or hibiscus iced tea.
Creative Ways to Present
The Hawaiian Chicken Salad Bowl is gorgeous layered in a clear glass or wide serving dish for potlucks—showing off all the textures and colors. For a fun lunchbox twist, pack everything separately and assemble on the go. Or serve as a build-your-own-bowl party with toppings in little bowls, letting everyone customize their own tropical creation.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store each component—rice, chicken, veggies, and dressing—in separate airtight containers in the refrigerator. This keeps everything crisp and flavorful, and makes it easy to prep delicious meals for the next few days.
Freezing
It’s best to freeze the chicken mixture separately from the rice. Portion into freezer-safe containers and freeze for up to two months. The fresh veggies and pineapple don’t freeze well, so add those fresh when you’re ready to enjoy your bowl again!
Reheating
To reheat, simply warm the chicken and rice (together or separately) in the microwave or on the stovetop until steaming hot. Add the veggies, fruit, and garnishes after heating for the freshest taste and best texture. This way, your Hawaiian Chicken Salad Bowl tastes every bit as vibrant as when you first made it.
FAQs
Can I make the Hawaiian Chicken Salad Bowl dairy-free?
Absolutely! Swap the Greek yogurt for a dairy-free yogurt or use your favorite vegan mayonnaise. Just make sure the texture is creamy for a luscious dressing that holds up well with the chicken.
What’s the best type Salad, Main Course
Leftover grilled chicken or rotisserie chicken work wonderfully for this recipe—they add a subtle smoky flavor and keep weeknight prep super quick. If you have fresh, simply poach or bake chicken breasts ahead of time for tender results.
Can I substitute the pineapple with other fruit?
Yes! If pineapple isn’t on hand, try fresh mango or even kiwi for a similar tropical vibe. You’ll still get that lovely sweet-sour pop that makes this Hawaiian Chicken Salad Bowl so special.
Is there a low-carb version of this bowl?
For a lighter or lower-carb option, replace the rice with cauliflower rice or a crisp bed of mixed greens. It’s just as filling, super fresh, and keeps every bite light yet satisfying.
Can I pack this for meal prep lunches?
Definitely! Keep the dressing separate until you’re ready to eat, then toss everything together for a fresh, vibrant lunch that will make anyone at the office jealous. It packs up beautifully and travels well in airtight containers.
Final Thoughts
If you’re ready to brighten up your meal routine or just want to taste the tropics at home, the Hawaiian Chicken Salad Bowl is the answer. With its fresh flavors and fuss-free method, you’ll find it’s just as perfect for lunch on a busy day as it is for sharing with friends at your next gathering. Give it a try—you might just fall in love with this bowlful of sunny goodness!
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Hawaiian Chicken Salad Bowl Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Hawaiian Chicken Salad Bowl is a delightful mix of tropical flavors and textures in a satisfying and healthy meal. Tender chicken, sweet pineapple, crunchy vegetables, and creamy dressing come together for a taste of the islands.
Ingredients
For the Salad:
- 2 cups cooked chicken breast, shredded or diced
- 2 cups cooked jasmine rice or brown rice
- 1 cup fresh pineapple chunks
- 1 cup diced cucumber
- 1/2 cup shredded carrot
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped macadamia nuts or cashews
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped green onions
For the Dressing:
- 1/4 cup plain Greek yogurt or mayonnaise
- 2 tablespoons soy sauce or coconut aminos
- 1 tablespoon fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- Sea salt and freshly ground black pepper to taste
Instructions
- Prepare the Dressing: In a medium bowl, combine the Greek yogurt or mayonnaise, soy sauce, lime juice, honey, grated ginger, salt, and pepper. Stir until smooth.
- Coat the Chicken: Add the shredded chicken to the dressing and toss until well coated.
- Assemble the Bowls: Divide the rice evenly among four bowls. Top each with the dressed chicken, pineapple chunks, cucumber, carrot, red onion, and nuts. Garnish with cilantro and green onions. Serve immediately with lime wedges.
Notes
- For extra flavor, use leftover grilled or rotisserie chicken.
- Swap rice for mixed greens or quinoa for a lighter option.
- Delicious served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Main Course
- Method: No-Cook
- Cuisine: Hawaiian, American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg
