Hawaiian Chicken Salad with Quinoa and Pineapple

A Taste of Sunshine: Hawaiian Chicken Salad with Quinoa and Pineapple

There’s something about the combination of sweet, tangy, and savory that makes me feel like I’m sitting on a breezy Hawaiian lanai, even if I’m just at my kitchen table. This Hawaiian Chicken Salad with Quinoa and Pineapple came to me on one of those days when winter just wouldn’t loosen its grip—I needed a burst of tropical warmth, and this dish delivered. It’s become my go-to for potlucks, light lunches, and those evenings when I crave something fresh yet satisfying. The best part? It’s as easy to make as it is delicious.

Ingredients You’ll Need

• 2 cups cooked quinoa – I love using tri-color quinoa for a bit of visual flair, but any variety works. Pro tip: cook it in coconut water instead of plain water for an extra hint of sweetness.
• 2 cups shredded cooked chicken – Rotisserie chicken is my shortcut here, but leftover grilled chicken adds a lovely smokiness.
• 1 cup diced fresh pineapple – The star of the show! If fresh isn’t available, well-drained canned pineapple works in a pinch.
• 1/2 cup diced red bell pepper – For crunch and a pop of color.
• 1/4 cup finely sliced red onion – Soak the slices in cold water for 5 minutes if you want to mellow their bite.
• 1/3 cup chopped macadamia nuts – Because every Hawaiian-inspired dish deserves a little luxury. Toast them lightly for extra flavor.
• 1/4 cup chopped fresh cilantro – Don’t skip this! It adds such brightness.
• 1/3 cup mayonnaise – For creaminess. I sometimes swap half with Greek yogurt for a lighter twist.
• 2 tablespoons pineapple juice – Reserved from the fresh pineapple or the can—it ties everything together.
• 1 tablespoon soy sauce – A savory depth that balances the sweetness.
• 1 teaspoon grated fresh ginger – A tiny bit goes a long way to wake up all the flavors.
• Salt and pepper to taste – Because every dish needs a little love in the seasoning department.

Let’s Make Some Sunshine

1. Prep your quinoa. If you haven’t already cooked it, rinse 1 cup of quinoa under cold water, then cook it according to package instructions (usually a 1:2 ratio of quinoa to liquid). Fluff it with a fork and let it cool slightly—this salad is best with quinoa that’s not piping hot.
2. Combine the base. In a large mixing bowl, add the cooled quinoa, shredded chicken, pineapple, red bell pepper, red onion, macadamia nuts, and cilantro. Gently toss them together—I like to use my hands for this to keep the ingredients from getting smashed.
3. Whisk the dressing. In a small bowl, whisk together the mayonnaise, pineapple juice, soy sauce, and ginger until smooth. Taste it! If you want it sweeter, add a drizzle of honey. If you like tang, a squeeze of lime juice works wonders.
4. Bring it all together. Pour the dressing over the salad and fold everything gently until evenly coated. Season with salt and pepper to taste. Let it sit for 10 minutes before serving—this lets the flavors mingle like old friends catching up.

At this point, I always sneak a bite straight from the bowl—quality control, you know? The sweet pineapple, the creamy dressing, and the nutty crunch make it impossible to resist. But trust me, it only gets better as it chills in the fridge for an hour or two. Stay tuned for serving suggestions and fun variations in the next half!

Now that you’ve got the basics of this tropical Hawaiian Chicken Salad down, let’s talk about how to make it your own and serve it like a pro!

Pro Tips & Variations

• Protein swap: Not a chicken fan? Try cooked shrimp, tofu, or chickpeas for a vegetarian twist
• Quinoa alternatives: Brown rice, couscous, or even orzo pasta work beautifully
• Extra crunch: Add toasted macadamia nuts or crispy wonton strips right before serving
• Spice it up: A dash of sriracha or red pepper flakes adds a nice kick

Perfect Pairings

This salad shines as a standalone meal, but here are some delicious accompaniments:

• Grilled pineapple slices with a honey-lime glaze
• Crispy coconut shrimp with sweet chili sauce
• Iced hibiscus tea or a tropical smoothie
• Hawaiian sweet rolls with honey butter

Storage & Reheating

This salad keeps beautifully for meal prep!

• Refrigerator: Store in airtight containers for 3-4 days
• Freezing: Not recommended due to the fresh veggies and pineapple
• Reviving leftovers: Add a splash of lime juice and fresh herbs to brighten flavors
• Best served: Cold or at room temperature – no reheating needed!

Frequently Asked Questions

Can I use canned pineapple instead of fresh?

Absolutely! Just be sure to drain it well and pat dry with paper towels to prevent excess moisture in your salad.

Is there a way to make this dairy-free?

Yes! Simply omit the optional cheese or use a dairy-free alternative. The dressing is naturally dairy-free.

Can I prep components ahead of time?

Definitely! Cook the quinoa and chicken up to 3 days in advance. Wait to combine all ingredients until ready to serve for best texture.

What if I can’t find macadamia nuts?

Cashews or slivered almonds make excellent substitutes while still keeping that tropical crunch.

There’s something magical about how the sweet pineapple, tender chicken, and nutty quinoa come together in this salad – it’s like a little vacation in every bite! Whether you’re meal prepping for the week or hosting a tropical-themed dinner, this Hawaiian Chicken Salad is sure to transport your taste buds to paradise. Don’t be surprised if it becomes your new warm-weather staple – we’ve yet to meet anyone who doesn’t fall in love with its bright flavors and satisfying textures. Mahalo for cooking with us today!

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