This Hawaiian chicken salad bowl is a vibrant, nourishing, and easy-to-love meal that brings sunny island flavors straight to my table. With juicy grilled chicken, sweet pineapple, crunchy veggies, and a creamy yet zesty dressing, every bite feels like a tropical escape. It’s balanced, colorful, and packed with whole food ingredients that keep me feeling satisfied and energized.
Why You’ll Love This Recipe
I love how this bowl hits all the right notes—sweet, savory, crisp, and creamy. The pineapple and chicken are a perfect match, and when I layer everything together, it’s as fun to look at as it is to eat. It’s also a great make-ahead option, whether I’m prepping lunches for the week or assembling a quick and healthy dinner. Plus, it’s naturally gluten-free and super flexible with whatever veggies or grains I have on hand.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked chicken breast, grilled or shredded
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Fresh pineapple, diced
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Cooked brown rice or quinoa
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Shredded purple cabbage
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Shredded carrots
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Cucumber, thinly sliced
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Avocado, sliced or cubed
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Green onions, sliced
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Chopped cilantro or parsley
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Sesame seeds (optional)
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Greek yogurt or mayo (for the dressing)
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Lime juice
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Honey or maple syrup
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Garlic powder
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Salt and black pepper
directions
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I start by prepping all the ingredients—grilling or shredding the chicken, cooking the rice or quinoa, and chopping the veggies and pineapple.
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In a bowl, I whisk together Greek yogurt, lime juice, honey, garlic powder, salt, and pepper to make a light and tangy dressing.
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I layer the rice or quinoa in the base of each bowl.
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On top, I arrange the chicken, pineapple, cabbage, carrots, cucumber, and avocado.
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I drizzle with the dressing and sprinkle on green onions, cilantro, and sesame seeds for a final burst of flavor.
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I serve the bowl immediately or chill it for later.
Servings and timing
This recipe makes 2–3 hearty bowls. It takes around 20 minutes to prepare (30 if cooking rice from scratch), and everything can be made ahead for quick assembly.
Variations
Sometimes I swap the rice for cauliflower rice if I want a lower-carb version. I also love adding edamame or roasted chickpeas for extra plant protein. If I’m in the mood for something spicier, I mix a little sriracha into the dressing. And when I want extra crunch, I top the bowl with chopped nuts or crispy wonton strips.
storage/reheating
I store the ingredients separately in airtight containers for up to 3 days, then assemble the bowls when I’m ready to eat. If I want it warm, I reheat the rice and chicken briefly in the microwave before layering with the fresh ingredients. The dressing keeps well in the fridge for up to 5 days.
FAQs
Can I make this bowl dairy-free?
Yes, I just use a dairy-free yogurt or mayo in the dressing. It turns out just as creamy and flavorful.
What’s the best chicken to use?
I usually use grilled or roasted chicken breast, but rotisserie chicken works great too—just make sure it’s unseasoned or lightly seasoned.
Can I use canned pineapple?
Yes, I drain it well and use it when fresh pineapple isn’t available. I prefer pineapple in juice, not syrup, for the cleanest flavor.
How can I make it more filling?
I sometimes add an extra scoop of grains or top it with a hard-boiled egg for more protein.
Is this bowl good for meal prep?
Definitely. I prep all the components and keep them chilled separately. It makes assembling fresh bowls throughout the week quick and easy.
Conclusion
This Hawaiian chicken salad bowl is one of those meals that feels indulgent but is actually packed with goodness. It’s fresh, flavorful, and so easy to adapt to whatever I have in my kitchen. Whether I’m making it for lunch, dinner, or meal prep, it always brings a taste of the tropics—and I never get tired of that.
Print
Hawaiian Chicken Salad Bowl – A Fresh and Flavorful Tropical Meal
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings
- Category: Salad, Main Dish
- Method: Assembled, No-Cook (except grilling or reheating chicken/rice)
- Cuisine: Hawaiian, Tropical-Inspired
- Diet: Gluten Free
Description
This Hawaiian Chicken Salad Bowl is a tropical-inspired, fresh and flavorful meal perfect for lunch, dinner, or meal prep. Featuring juicy grilled chicken, sweet pineapple, crisp veggies, and a tangy yogurt-lime dressing, this vibrant bowl brings island vibes to your plate. It’s naturally gluten-free, customizable, and perfect for healthy eating with tropical flair.
Ingredients
- Cooked chicken breast, grilled or shredded
- Fresh pineapple, diced
- Cooked brown rice or quinoa
- Shredded purple cabbage
- Shredded carrots
- Cucumber, thinly sliced
- Avocado, sliced or cubed
- Green onions, sliced
- Chopped cilantro or parsley
- Sesame seeds (optional)
- Dressing:
- Greek yogurt or mayo
- Lime juice
- Honey or maple syrup
- Garlic powder
- Salt and black pepper
Instructions
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Prep ingredients: grill or shred chicken, cook rice or quinoa, and chop fruits and vegetables.
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In a small bowl, whisk together dressing ingredients: Greek yogurt, lime juice, honey, garlic powder, salt, and pepper.
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Start with a base of rice or quinoa in each bowl.
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Layer chicken, pineapple, cabbage, carrots, cucumber, and avocado on top.
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Drizzle with the dressing.
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Garnish with green onions, cilantro or parsley, and optional sesame seeds.
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Serve immediately or chill for later.
Notes
- Substitute cauliflower rice for a low-carb option.
- Add edamame, roasted chickpeas, or a boiled egg for extra protein.
- Stir sriracha into the dressing for a spicy kick.
- Store components separately in airtight containers for up to 3 days.
- Dressing lasts up to 5 days refrigerated.
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