Hawaiian Chicken Salad with Quinoa and Pineapple

Aloha, Sunshine: My Love Affair with Hawaiian Chicken Salad

There’s something magical about the way Hawaiian flavors dance on your tongue—sweet pineapple, savory chicken, and that irresistible tang of tropical dressing. I first fell in love with this combination during a rain-soaked afternoon in Seattle, of all places. Craving sunshine, I wandered into a little deli and ordered their “Island Chicken Salad” on a whim. One bite transported me to palm trees and ocean breezes. Now, this quinoa-packed version is my go-to when I need a taste of vacation (or just a really satisfying lunch).

Ingredients That Sing Like a Ukulele

• 2 cups cooked quinoa – I like tri-color for visual flair, but any variety works. Pro tip: Cook it in coconut water instead of plain water for extra island vibes.
• 1.5 lbs chicken breast – Poached or grilled, whatever makes your hula skirt sway. Leftover rotisserie chicken is perfect here!
• 1 cup fresh pineapple chunks – Please, please use fresh—it makes all the difference in texture and sweetness.
• 1/2 cup diced red bell pepper – For that gorgeous pop of color and crunch.
• 1/3 cup sliced green onions – The gentle oniony bite keeps everything balanced.
• 1/4 cup chopped macadamia nuts – Because Hawaii’s favorite nut adds buttery luxury.
• 1/4 cup chopped cilantro – Optional if you’re a cilantro-hater (we can still be friends).

For the Luscious Dressing:

• 1/3 cup mayonnaise – The creamy base that brings everyone together.
• 2 tbsp pineapple juice – Squeezed straight from your chopped pineapple—no waste!
• 1 tbsp apple cider vinegar – Just enough tang to make the flavors pop.
• 1 tsp honey – A kiss of sweetness to complement the pineapple.
• 1/2 tsp garlic powder – The quiet background singer that makes the chorus shine.
• Salt & pepper – To taste, like adjusting the volume on your favorite beach playlist.

Let’s Make Some Sunshine

Step 1: Start by cooking your quinoa if you haven’t already. Fluff it with a fork and let it cool slightly—nobody wants a steamy salad. While it cools, dice your chicken into bite-sized pieces. I like irregular chunks for that rustic, “I-made-this-with-love” look.

Step 2: Whisk together all dressing ingredients in a small bowl. Taste and adjust—maybe more pineapple juice for sweetness or vinegar for zing? This is your tropical canvas—paint it how you like!

Step 3: In your largest mixing bowl (I use my favorite yellow one that looks like a setting sun), combine cooled quinoa, chicken, pineapple, bell pepper, and green onions. Gently fold in about 3/4 of the dressing—you can always add more later.

Step 4: Here’s the hardest part: Cover and refrigerate for at least 30 minutes. I know, the waiting is torture! But this lets the flavors get to know each other, like guests at a luau mingling before the feast.

Pro Tips, Variations, and Substitutions

This Hawaiian Chicken Salad is wonderfully flexible, so don’t hesitate to make it your own! Here are a few ideas to customize it:

• Protein Swap: Not a fan of chicken? Try shredded rotisserie turkey, grilled shrimp, or even tofu for a vegetarian twist.
• Grain Alternatives: If quinoa isn’t your thing, cooked brown rice, couscous, or even orzo pasta work beautifully.
• Extra Crunch: Add diced celery, shredded cabbage, or toasted macadamia nuts for an extra layer of texture.
• Spice It Up: A pinch of red pepper flakes or a drizzle of sriracha can give this salad a subtle kick.

What to Serve It With

This salad is a star on its own, but pairing it with the right sides can turn it into a full meal. Here are a few favorites:

• Buttery garlic toast or Hawaiian sweet rolls
• A simple green salad with a light vinaigrette
• Grilled pineapple slices for an extra tropical touch
• Chilled coconut water or iced hibiscus tea

Storage and Reheating Tips

This salad keeps well, making it perfect for meal prep or leftovers. Here’s how to store it:

• Refrigerator: Store in an airtight container for up to 3 days. The flavors meld beautifully over time!
• Freezer: While the quinoa and chicken freeze well, the pineapple may become watery. If freezing, omit the pineapple and add it fresh when serving.
• Reheating: Enjoy cold straight from the fridge, or gently warm it in the microwave if you prefer it slightly heated.

Frequently Asked Questions

Can I use canned pineapple instead of fresh?

Absolutely! Just be sure to drain it well to avoid excess moisture in the salad.

Is there a dairy-free dressing option?

Yes! Swap the Greek yogurt in the dressing for coconut yogurt or simply use extra olive oil and a squeeze of lime.

Can I make this ahead for a party?

Definitely! Assemble the salad (minus any crunchy toppings) up to a day in advance and add fresh garnishes just before serving.

What if I don’t have quinoa?

No problem—try cooked farro, bulgur, or even cauliflower rice for a low-carb alternative.

A Taste of Sunshine in Every Bite

There’s something so comforting about a dish that brings a little sunshine to the table. Whether you’re meal prepping for the week, packing a picnic, or just craving a taste of the tropics, this Hawaiian Chicken Salad is sure to brighten your day. The sweet pineapple, tender chicken, and fluffy quinoa come together in a harmony of flavors that feels like a mini vacation. So grab a fork, take a bite, and let the aloha spirit fill your kitchen!