Easy Hawaiian Chicken Salad – A Fresh, Creamy Favorite

Hi! I’m Jessica here, and today I’m sharing one of my favorite warm-weather recipes—Hawaiian Chicken Salad.

This dish started as one of those “use what you’ve got” meals. I had leftover grilled chicken, a can of pineapple, and some veggies in the fridge. I threw it all together with a quick dressing, and it turned out way better than I expected. My husband took one bite and said, “You need to make this again.” And I did—about three times that week.

It’s now one of those recipes I turn to when I want something fast, cool, and flavorful. It’s also perfect for feeding friends and family without turning on the stove. Win-win.

What You’ll Need

Here’s what goes into this chicken salad:

Main Ingredients

• 2 cups cooked chicken, shredded or chopped
• 1 cup pineapple chunks, fresh or canned (drained well)
• 1 cup chopped celery
• ½ cup red bell pepper, diced
• ¼ cup red onion, finely chopped

For the Dressing

• ½ cup mayonnaise
• 2 tablespoons plain Greek yogurt (optional, makes it a little lighter)
• 1 tablespoon Dijon mustard
• ½ teaspoon garlic powder
• Salt and pepper, to taste

Optional Extras

• Chopped green onions or parsley for garnish
• A handful of shredded coconut or chopped macadamia nuts on top (adds texture and island vibes)

Step-by-Step: How to Make Hawaiian Chicken Salad

Step 1: Cook or prep your chicken

Use whatever you’ve got—grilled chicken, rotisserie, leftover baked chicken. I usually shred it if it’s tender, but chopped works too.

Tip:
Warm chicken is easier to shred. If you’re pulling it from the fridge, pop it in the microwave for 30 seconds first.

Step 2: Chop your veggies and pineapple

Dice the red bell pepper, onion, and celery. If you’re using canned pineapple, make sure it’s well-drained. I even pat mine with a paper towel so the dressing doesn’t get watery.

Step 3: Mix up the dressing

In a small bowl, stir together the mayo, Greek yogurt, Dijon mustard, garlic powder, salt, and black pepper. Give it a taste and tweak it if needed. Want more tang? Add a bit more mustard. Creamier? Add a spoon of mayo.

Step 4: Combine everything

In a big bowl, add the chicken, pineapple, and all the chopped veggies. Pour the dressing over it and stir until everything is coated evenly.

It should look colorful, creamy, and super tempting already.

Step 5: Chill before serving

Let it sit in the fridge for 15–30 minutes. The flavors get even better after a short rest.

How to Serve It

This salad is flexible. Here’s how we eat it at my house:

• On a bed of lettuce (makes a light dinner)
• Scooped into pita bread or wraps
• With crackers for a quick lunch
• Straight from the bowl with a fork (no shame)

If I’m making it for guests, I like to top it with a little parsley or green onion, and sometimes even a sprinkle of coconut or nuts for fun.

Nutrition Info (Per Serving – Approximate)

• Calories: 310
• Protein: 21g
• Carbs: 10g
• Fat: 22g
• Saturated Fat: 4g
• Sugar: 7g
• Fiber: 1g
• Sodium: 390mg

This is based on 6 servings. It may vary depending on your ingredients.

Why I Love This Recipe

• It takes 20 minutes or less
• You don’t need to cook anything if you use pre-cooked chicken
• It’s creamy and satisfying without being heavy
• It’s full of flavor but uses basic, easy-to-find ingredients
• Kids love the sweetness from the pineapple

Honestly, this is one of those meals I can always count on. Whether I’m eating lunch solo or making a dish for a family BBQ, this one always hits the spot.

FAQs

Can I make it ahead of time?
Yes! It keeps well in the fridge for up to 3 days. Just give it a stir before serving. If it looks dry, add a spoonful of mayo or a squeeze of lemon juice.

Can I make it without Greek yogurt?
Of course. Just use more mayo. The yogurt adds a bit of tang, but it’s not a must.

What if I don’t have Dijon mustard?
Any mustard works. Yellow mustard will make it slightly sweeter, but it’s still tasty.

Can I make it dairy-free?
Yep. Skip the yogurt or use a dairy-free alternative. Mayo is usually dairy-free, but check the label if you’re not sure.

Is canned chicken okay?
It works if you’re short on time. Drain it well and shred it with a fork. The flavor isn’t quite as rich, but it’ll do the job.

Can I use fresh pineapple?
Absolutely. Just chop it small and make sure it’s not too juicy.

Final Thoughts

Hawaiian chicken salad is easy, tasty, and versatile. You can dress it up or keep it simple. It’s one of those meals that feels like you put in way more effort than you did—and I love that.

If you try this, let me know how it turns out. Or if you make any fun changes, I’d love to hear about it! Recipes like this are meant to be played with.

Thanks for stopping by my kitchen today.
– Jessica