Grilled Hawaiian Chicken Salad with Pineapple and Avocado
This Grilled Hawaiian Chicken Salad is summer in a bowl! Juicy, sweet-and-savory marinated chicken is grilled to perfection and served over a bed of fresh greens with grilled pineapple, creamy avocado, crisp veggies, and a zesty citrus dressing. It’s colorful, healthy, and bursting with tropical flavor.
Time
Prep Time: 15 minutes
Marinate Time: 30 minutes (or overnight)
Cook Time: 15 minutes
Total Time: 1 hour (with marinating)
Servings:4
Ingredients
For the Chicken & Marinade:
1 lb (450g) boneless skinless chicken thighs or breasts
1/4 cup soy sauce (or tamari for gluten-free)
1/4 cup pineapple juice (from the can or fresh)
1 tbsp honey or maple syrup
2 cloves garlic, minced
1 tsp ginger, grated
1 tbsp lime juice
1 tbsp olive oil or sesame oil
Pinch of chili flakes
For the Salad:
4 cups mixed salad greens (arugula, romaine, spinach, etc.)
1 cup pineapple rings (fresh or canned), grilled
1 ripe avocado, sliced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup cucumber, thinly sliced
Optional: toasted macadamia nuts, cashews, or coconut flakes
Citrus-Lime Dressing:
3 tbsp olive oil
2 tbsp lime juice
1 tbsp pineapple juice
1 tsp honey or agave
1/2 tsp Dijon mustard
Salt & black pepper, to taste
Instructions
1. Marinate the Chicken
In a bowl or zip-top bag, mix marinade ingredients.
Add chicken, coat well, and marinate at least 30 minutes (or overnight for best flavor).
2. Grill the Chicken & Pineapple
Preheat grill or grill pan to medium-high heat.
Grill chicken 5–6 minutes per side until nicely charred and cooked through (internal temp: 165°F / 74°C).
Grill pineapple rings for 2–3 minutes per side until caramelized.
Let chicken rest for 5 minutes, then slice.
3. Make the Dressing
Whisk together all dressing ingredients in a small bowl or jar. Adjust salt and sweetness as desired.
4. Assemble the Salad
On a large platter or individual bowls, layer salad greens, tomatoes, onion, cucumber, grilled pineapple, and avocado.
Top with grilled chicken slices.
Drizzle with citrus-lime dressing. Garnish with nuts or coconut if using.
Tips & Variations
Spicy twist: Add sliced jalapenos or a dash of hot sauce to the dressing.
Protein boost: Add edamame or cooked quinoa.
Vegan option: Use grilled tofu or tempeh and maple syrup instead of honey.
Frequently Asked Questions
Q: Can I use canned pineapple?
A: Yes! Just drain and pat dry before grilling to avoid sticking.
Q: How long does it keep?
A: Best served fresh, but components can be stored separately up to 3 days.
Q: No grill?
A: Use a grill pan or even a cast iron skillet on the stovetop.
Nutritional Information
Calories ~450
Protein ~30g
Carbs ~25g
Fat ~26g
Fiber ~7g
Sugar ~10g
Sodium ~550mg