Hawaiian Chicken Salad with Coconut Lime Cilantro Rice Recipe

Introduction

This Hawaiian Chicken Salad is a vibrant and fresh dish that combines sweet pineapple, tender chicken, and zesty lime flavors. It’s perfect for a light lunch or a summery dinner, bringing a taste of the islands right to your table.

Ingredients

• Marinade:
• 1/3 cup coconut milk (from a can)
• 1/4 cup pineapple juice (from can, save pineapple pieces)
• 1 tbsp tomato sauce or ketchup
• 1 tbsp soy sauce
• Zest of 1 lime
• 2 garlic cloves, minced
• 1/4 tsp each onion powder, cumin, paprika, ginger powder, salt
• Chicken & Salad:
• 1/2 tbsp olive oil
• 1 large chicken breast, halved horizontally
• 1/2 cup corn
• 1/2 – 3/4 cup pineapple pieces (from can)
• 4 – 6 cups chopped lettuce
• 1/2 avocado, cut into wedges
• 1/2 red onion, finely sliced
• 1/2 cup cherry tomatoes, halved
• 1 small carrot, finely shredded
• 1 – 1 1/2 cups Coconut Lime Cilantro/Coriander Rice (optional)
• Dressing:
• 1 1/2 tbsp lime juice
• 2 1/2 tbsp olive oil
• 2 tbsp finely chopped cilantro/coriander
• 1/2 garlic clove, minced
• 1/2 tsp sugar or honey
• 1/4 tsp salt
• Black pepper, to taste

Instructions

1. Step 1: Mix all the marinade ingredients in a bowl. Add the chicken breast, making sure it’s fully coated. Marinate for at least 3 hours, preferably overnight for best flavor.
2. Step 2: Combine the dressing ingredients in a jar, shake well, and set aside for at least 15 minutes to allow flavors to meld.
3. Step 3: Heat olive oil in a non-stick skillet over high heat or prepare a BBQ. Cook the marinated chicken for about 3 minutes on each side until golden and cooked through. Remove from heat, cover loosely with foil, and rest for 5 minutes before slicing thickly.
4. Step 4: In the same skillet, sear the pineapple pieces and corn until they are golden and slightly caramelized, about 2-3 minutes.
5. Step 5: Arrange the chopped lettuce, avocado wedges, sliced red onion, cherry tomatoes, shredded carrot, and rice (if using) on a large platter. Top with the seared pineapple, corn, and sliced chicken. Drizzle the dressing over the top and serve immediately.

Tips & Variations

• For extra tropical flavor, add sliced mango or toasted macadamia nuts to the salad.
• If you prefer, grill the chicken instead of pan-frying for a smoky touch.
• Use yogurt instead of coconut milk in the marinade for a lighter version.
• Swap the chicken for shrimp or tofu to suit different dietary preferences.
• Make the salad more filling by serving with steamed jasmine or basmati rice.

Storage

Store leftover chicken, pineapple, and salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing in a separate jar to maintain freshness. Reheat the chicken gently in a skillet or microwave before assembling the salad again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well and will add a bright, natural sweetness to the salad. Just cut it into small pieces and sear as directed.

What can I use instead of coconut milk in the marinade?

You can substitute coconut milk with plain yogurt or regular milk for a different texture and flavor, though coconut milk adds a unique tropical richness that complements the dish well.

Hawaiian Chicken Salad with Coconut Lime Cilantro Rice Recipe

Print Recipe

★★★★★

4.9 from 100 reviews

This vibrant Hawaiian Chicken Salad features juicy marinated chicken breast, fresh pineapple, and a colorful array of vegetables, all brought together with a zesty coconut lime cilantro dressing. Perfectly balanced with sweet and savory flavors, this salad is a refreshing and satisfying meal that evokes the tropical tastes of Hawaii.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 30 minutes (including marinating time)
• Yield: Serves 2
• Category: Salad
• Method: Stovetop
• Cuisine: Hawaiian
• Diet: Halal

Ingredients

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Marinade

• 1/3 cup coconut milk (from a can)
• 1/4 cup pineapple juice (from can, save pineapple pieces)
• 1 tbsp tomato sauce/ketchup
• 1 tbsp soy sauce
• Zest of 1 lime
• 2 garlic cloves, minced
• 1/4 tsp onion powder
• 1/4 tsp cumin
• 1/4 tsp paprika
• 1/4 tsp ginger powder
• 1/4 tsp salt

Chicken & Salad

• 1/2 tbsp olive oil
• 1 large chicken breast, halved horizontally
• 1/2 cup corn
• 1/2 – 3/4 cup pineapple pieces (from can)
• 4 – 6 cups chopped lettuce
• 1/2 avocado, cut into wedges
• 1/2 red onion, finely sliced
• 1/2 cup cherry tomatoes, halved
• 1 small carrot, finely shredded
• 1 – 1 1/2 cups Coconut Lime Cilantro / Coriander Rice

Dressing

• 1 1/2 tbsp lime juice
• 2 1/2 tbsp olive oil
• 2 tbsp finely chopped cilantro/coriander
• 1/2 garlic clove, minced
• 1/2 tsp sugar or honey
• 1/4 tsp salt
• Black pepper, to taste

Instructions

1. Marinate the chicken: Mix together all the marinade ingredients in a bowl, ensuring they are well combined. Add the chicken breasts and coat thoroughly. Cover and refrigerate for a minimum of 3 hours, preferably overnight, to allow the flavors to deepen.
2. Prepare the dressing: Combine all dressing ingredients in a jar, shake vigorously, and set aside for at least 15 minutes. This resting time helps blend the flavors and enhances the taste.
3. Cook the chicken: Heat 1/2 tablespoon olive oil in a non-stick skillet over high heat or prepare a BBQ grill. Add the marinated chicken and cook for about 3 minutes on each side, or until each side is golden brown and the chicken is cooked through. Remove the chicken, cover loosely with foil, and let it rest for 5 minutes before slicing thickly.
4. Sear pineapple and corn: In the same skillet, add the pineapple pieces and corn. Cook over medium-high heat until they develop a golden sear, enhancing their sweetness and texture.
5. Assemble the salad: On a serving platter, arrange the chopped lettuce, avocado wedges, finely sliced red onion, halved cherry tomatoes, shredded carrot, seared pineapple and corn, and coconut lime cilantro rice. Top with the sliced chicken breasts, drizzle the prepared dressing over the salad, and serve immediately. Enjoy the tropical flavors and imagine you’re in Hawaii!

Notes

• For best flavor, marinate the chicken overnight.
• You can prepare the Coconut Lime Cilantro Rice separately ahead of time to save cooking time.
• If you prefer a spicier salad, add a dash of chili flakes to the marinade or dressing.
• Use fresh pineapple if available for an even fresher taste.
• To make the dish gluten-free, ensure soy sauce is gluten-free or substitute with tamari.

Keywords: Hawaiian Chicken Salad, tropical salad, coconut lime chicken, pineapple salad, cilantro rice, healthy chicken salad