If you’re seeking a dish that truly packs a punch of flavor while still feeling light and wholesome, the Hawaiian Chicken Salad Bowl has you covered. Imagine tender chicken tossed with juicy fresh pineapple, crunchy veggies, all hugged by a sweet-savory tropical dressing and nestled on a cozy bed of fluffy rice. This bowl delivers a rainbow of colors and textures in every bite, while bringing a burst of sunshine to your plate no matter the season. Not only is it stunning and incredibly easy to assemble, it’s a feel-good, nourishing bowl that’s bound to transport you straight to island paradise.

Hawaiian Chicken Salad Bowl Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how a short, simple ingredient list comes together to create total magic. Every element in this bowl contributes something uniquely special, whether it’s a pop of color, a hint of crunch, or just the right balance of sweet and savory.

Cooked chicken breast: Shredded or diced, this is your lean, protein-packed base—rotisserie chicken is a tasty shortcut!
Cooked jasmine or brown rice: Lays the perfect, fluffy foundation; try brown rice for a nutty touch or jasmine to keep it fragrant and light.
Fresh pineapple: Chopped into juicy bursts, it adds signature Hawaiian tang and natural sweetness.
Red bell pepper: Diced for an extra pop of color and crunch, plus a subtle sweetness that ties in beautifully with the pineapple.
Shredded carrots: Brings vibrant color and a crisp bite that brightens each forkful.
Sliced green onions: Offers a mild onion zing that livens up the whole bowl.
Chopped fresh cilantro: Adds freshness and an herby lift—skip or swap for parsley if you’re not a cilantro fan.
Macadamia nuts or cashews (optional): For irresistibly buttery crunch; toast them briefly for extra depth.
Sesame seeds (optional): A simple sprinkle adds an attractive finish and a nutty nuance.
Teriyaki or pineapple vinaigrette dressing: The showstopper—sweet, salty, tangy. Use your favorite store-bought or homemade version.
Lime wedges: A fresh squeeze over the top ties all the flavors together and wakes up the whole dish.

How to Make Hawaiian Chicken Salad Bowl

Step 1: Gather and Prepare Your Ingredients

Gather everything you need and do a little prep work—chop your pineapple, dice the chicken, slice the veggies, and cook your rice if it’s not already done. Laying it all out ahead makes the assembly totally stress-free and guarantees that the Hawaiian Chicken Salad Bowl will come together in a snap.

Step 2: Make the Chicken Salad

In a big, roomy mixing bowl, combine the chicken, pineapple, red bell pepper, carrots, green onions, and cilantro. Pour in the teriyaki or pineapple vinaigrette dressing. Toss everything gently, making sure that all the colorful goodies are evenly coated with that irresistible tropical dressing.

Step 3: Build the Bowls

Divide your cooked rice among four individual serving bowls, giving each one a generous, fluffy base. Spoon the chicken salad mixture evenly on top of the rice in each bowl, creating a vibrant, inviting mound of flavor.

Step 4: Add the Finishing Touches

Top each bowl with a handful of chopped macadamia nuts or cashews for crunch, and, if you like, a sprinkle of sesame seeds for a subtle nutty accent. Garnish with extra cilantro or green onions for a fresh, colorful flourish that takes your Hawaiian Chicken Salad Bowl over the top.

Step 5: Serve with Lime Wedges

Slide a couple of lime wedges onto the side of each bowl. When it’s time to eat, a quick, generous squeeze of lime brings brightness and enhances all the flavors, elevating your bowl right into tropical bliss.

How to Serve Hawaiian Chicken Salad Bowl

Garnishes

A Hawaiian Chicken Salad Bowl isn’t complete without those thoughtful finishing touches. Scatter extra chopped cilantro, green onions, or even a pinch of crushed red pepper on top for an extra kick. Those nutty toppings like toasted macadamia nuts or sesame seeds are not just pretty—they add layers of texture that make each bite extra satisfying.

Side Dishes

While the bowl is honestly a meal in itself, pairing it with sides can turn it into a little feast. Try serving it alongside sweet potato fries, simple steamed edamame, or a crisp green salad tossed in citrus vinaigrette. For a true island treat, a side of grilled pineapple goes perfectly.

Creative Ways to Present

Dress up your Hawaiian Chicken Salad Bowl with a little presentation flair. Serve it in pineapple halves for an extra wow factor, or arrange the salad ingredients in vibrant rows over the rice for a rainbow effect. Individual mini bowls or even mason jars make for a fun, portable lunch option. Don’t forget the pretty lime wedges—so inviting!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, you’re in luck! Store your assembled Hawaiian Chicken Salad Bowl components separately if possible—rice in one container, chicken salad mix in another, and nuts or garnishes in a third. Everything keeps fresh in the fridge for up to three days, and assembling to order ensures every bowl stays as vibrant and tasty as the day it was made.

Freezing

While the fresh ingredients like pineapple and cilantro don’t love the freezer, you can absolutely freeze the cooked chicken and rice. Just let them cool down completely, pack them into airtight containers or freezer bags, and thaw overnight in the refrigerator when you’re ready to build your bowl again.

Reheating

To enjoy your Hawaiian Chicken Salad Bowl warm, quickly reheat the chicken and rice in the microwave or on the stovetop until just heated through. Don’t add the fresh veggies, dressing, or garnishes until after warming to keep them crisp, bright, and bursting with flavor.

FAQs

Can I use a different protein instead of chicken?

Absolutely! This recipe is super flexible—try cooked shrimp, grilled salmon, marinated tofu, or even leftover pork tenderloin. Just keep the proportions the same and toss with the dressing as you would with chicken.

What’s the best way to make this bowl low-carb?

For a lighter, low-carb twist, swap out the rice for cauliflower rice or a mix of crunchy salad greens. The Hawaiian Chicken Salad Bowl tastes just as amazing with all the toppings and dressing, and it still feels hearty and satisfying.

How far in advance can I prep this for meal prep?

Prepare all the components up to three days ahead, storing the rice and chicken salad mix separately in the fridge. Add dressing and garnishes just before serving for the freshest flavors and textures. It’s a lunchtime lifesaver!

Does the dressing make a big difference?

The dressing is the glue that brings everything together! Whether you use teriyaki for deep umami or pineapple vinaigrette for sweet tang, don’t skip it—a good dressing transforms your bowl from good to truly unforgettable.

Can I serve the Hawaiian Chicken Salad Bowl warm or chilled?

The beauty of this dish is its versatility—you can serve it fresh and chilled for a picnic vibe or slightly warmed for ultimate comfort. Both versions are delicious, so enjoy it however you like best!

Final Thoughts

I hope you feel inspired to bring a taste of the tropics home with this Hawaiian Chicken Salad Bowl. It’s a recipe that’s every bit as fun to make as it is to eat, and perfect for lunch, dinner, or anytime you’re craving something vibrant and nourishing. Go ahead—try it, make it your own, and share the sunshine!

Hawaiian Chicken Salad Bowl Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A refreshing and satisfying Hawaiian Chicken Salad Bowl that combines tender chicken with tropical flavors like pineapple and macadamia nuts, served over a bed of rice and drizzled with a tangy dressing. Perfect for a quick and flavorful meal.

Ingredients

Scale

For the Salad:

2 cups cooked chicken breast (shredded or diced)
2 cups cooked jasmine or brown rice
1 cup chopped fresh pineapple
1/2 cup diced red bell pepper
1/2 cup shredded carrots
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro

Optional Toppings:

1/4 cup chopped macadamia nuts or cashews
1 tablespoon sesame seeds
1/4 cup teriyaki or pineapple vinaigrette dressing
Lime wedges for serving

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Instructions

Prepare the Salad: In a large bowl, combine the cooked chicken, pineapple, bell pepper, carrots, green onions, and cilantro.
Add Dressing: Add the teriyaki or pineapple vinaigrette dressing and toss until everything is well coated.
Assemble: In individual serving bowls, divide the cooked rice as a base. Spoon the chicken salad mixture evenly over the rice.
Add Toppings: Top with macadamia nuts or cashews and sprinkle with sesame seeds if using.
Serve: Serve with lime wedges on the side for a fresh squeeze of citrus before eating.

Notes

You can use rotisserie chicken for convenience.
Swap rice for cauliflower rice or mixed greens for a low-carb option.
This salad is great served warm or chilled and makes an excellent meal prep lunch.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Main Course
Method: No-Cook
Cuisine: Hawaiian-Inspired