A tropical twist on chicken salad — juicy pineapple, crisp veggies, and tender chicken tossed in a creamy lime dressing.
📋 Recipe Card
Servings & Timing
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Author: Judy Wilson
Diet: Low Calorie
🛒 Ingredients
2 cups cooked chicken, shredded
1 cup pineapple chunks (fresh preferred)
½ cup red bell pepper, diced
¼ cup red onion, finely chopped
¼ cup cilantro, chopped
¼ cup mayonnaise
1 tbsp lime juice
½ tsp salt
¼ tsp black pepper
👩🍳 Instructions
In a large bowl, combine chicken, pineapple, red bell pepper, onion, and cilantro.
In a small bowl, whisk mayonnaise, lime juice, salt, and pepper.
Pour dressing over the chicken mixture. Toss gently until evenly coated.
Chill in the refrigerator for at least 30 minutes before serving.
🌟 Notes
Use fresh pineapple for the brightest, juiciest flavor.
Adjust seasoning to taste.
Serve on crisp lettuce leaves, in sandwiches, or with crackers.
🌴 Introduction
This Hawaiian Chicken Salad is light, refreshing, and bursting with sweet-savory flavors. The juicy pineapple adds tropical flair while creamy lime dressing ties everything together. It’s the perfect make-ahead meal for hot summer days, quick lunches, or an easy no-cook dinner.
🥒 Ingredient Details & Substitutions
Chicken: Rotisserie chicken works great for convenience. For a leaner option, use poached chicken breast.
Pineapple: Fresh pineapple is best, but canned (drained) works in a pinch. Mango chunks can be swapped in for variety.
Mayonnaise: Substitute with Greek yogurt for a lighter, protein-rich dressing.
Cilantro: Swap with parsley if you’re not a cilantro fan.
✨ Variations & Serving Suggestions
Spicy Kick: Add a pinch of chili flakes or diced jalapeños.
Nutty Twist: Sprinkle with toasted macadamia nuts or almonds for crunch.
Low-Carb Option: Serve inside avocado halves or lettuce wraps.
Party Style: Use as a filling for mini croissants or sliders.
Pair with iced tea, tropical cocktails, or a simple fruit salad for a complete summer meal.
Storage & Make Ahead
Refrigerator: Store in an airtight container up to 3 days.
Make Ahead: Mix the dressing separately and combine just before serving for maximum freshness.
Not Freezer Friendly: Due to mayo and fresh pineapple, this salad doesn’t freeze well.
❓ FAQs
Q: Can I make this dairy-free?
Yes — just use a dairy-free mayo substitute.
Q: Can I use canned pineapple?
Yes, but drain well to avoid excess liquid.
Q: How do I keep the salad from getting watery?
Pat pineapple chunks dry before mixing.
🌺 Personal Note
This recipe is one of my go-to light meals when I need something quick but flavorful. The balance of creamy, tangy, and sweet is so satisfying, and it always reminds me of a Hawaiian beach picnic.