The 15 Minute Hawaiian Chicken Salad Bowl is like taking a mini vacation to the islands — without leaving your kitchen. With tender grilled chicken marinated in a citrusy, tropical blend, sweet grilled pineapple, creamy avocado, and fresh greens, this bowl is bursting with flavor and color. The combination of sweet, savory, and tangy notes is irresistible, and the prep is simple enough for even the busiest weeknights. In just a few steps, you can enjoy a wholesome, vibrant meal that feels indulgent yet nourishing. One bite and you’ll be hooked on this island-inspired favorite.
Why You’ll Love This Recipe
You’ll love this 15 Minute Hawaiian Chicken Salad Bowl because it’s:
- Full of Fresh Flavors – A perfect harmony of grilled chicken, pineapple, and crisp vegetables.
- Easy to Customize – Swap veggies, dressing, or protein to fit your preferences.
- Nutritious and Satisfying – Protein, healthy fats, and fresh produce all in one bowl.
- Quick to Prep – With simple steps, you can have it ready for lunch or dinner with minimal fuss.
It’s an effortless way to bring tropical sunshine to your table.
The Story Behind 15 Minute Hawaiian Chicken Salad Bowl
The 15 Minute Hawaiian Chicken Salad Bowl draws inspiration from Hawaii’s love of combining sweet fruit with savory grilled meats.
Quick facts about its inspiration:
- Pineapple farming put Hawaii on the global culinary map in the late 19th century.
- Island cuisine often blends influences from Asia, Polynesia, and the mainland U.S.
- Tropical salads are a staple — refreshing yet hearty enough to be a full meal.
Key Ingredients in 15 Minute Hawaiian Chicken Salad Bowl
- Chicken Breast Halves – Juicy and tender when marinated and grilled.
- Pineapple Pieces – Grilled for caramelized sweetness.
- Romaine Lettuce – Crisp, fresh base for your bowl.
- Avocados – Creamy richness to balance bright flavors.
- Cherry Tomatoes – Sweet-tart bursts of freshness.
- Red Onion – Adds a mild, sharp bite.
- Sweet Potatoes – Spiralized for a fun, hearty twist.
- Coconut Oil – Enhances the tropical vibe while cooking the sweet potatoes.
- Cilantro, Garlic, Citrus Juices – Create a flavorful, zesty marinade.
How to Make 15 Minute Hawaiian Chicken Salad Bowl
- Marinate the Chicken – In a zip-lock bag, combine tamari sauce, coconut milk, pineapple juice, orange juice, tomato sauce, minced garlic, and chopped cilantro. Add chicken breast halves, seal, and refrigerate for 30 minutes to 48 hours.
- Make the Dressing – In a mason jar, combine pineapple juice, red wine vinegar, olive oil, salt, and pepper. Secure the lid and shake until well mixed.
- Cook the Sweet Potatoes – Spiralize the sweet potatoes. Heat a cast iron skillet over medium heat, add coconut oil, and cook until tender and lightly crisp (10–15 minutes), stirring occasionally.
- Grill Chicken and Pineapple – Preheat the grill. Cook marinated chicken until fully cooked, and grill pineapple chunks in a basket until caramelized.
- Prep the Salad Base – Chop romaine lettuce, slice red onion, halve cherry tomatoes, and slice avocados.
- Assemble the Bowls – Toss lettuce, tomatoes, onion, and avocado with the dressing.
- Finish and Serve – Top each bowl with sliced grilled chicken, sweet potato spirals, and grilled pineapple. Enjoy immediately.
15 Minute Hawaiian Chicken Salad Bowl Tips and Twists
Cooking Tips:
- Marinate chicken overnight for maximum flavor.
- Use a grill pan if outdoor grilling isn’t an option.
- Keep avocados fresh by slicing just before serving.
- Grill extra pineapple for snacking or desserts.
- For more crunch, add roasted cashews or macadamia nuts.
Variations:
- Swap chicken for shrimp or tofu.
- Add quinoa or rice for a more filling bowl.
- Use mango instead of pineapple for a twist.
Storage, Reheating, and Make-Ahead Tips
- Storage: Store components separately in airtight containers for up to 2 days.
- Reheating: Warm chicken and sweet potatoes gently; keep greens, avocado, and pineapple cold.
- Make-Ahead: Prep dressing, marinade, and chopped vegetables in advance; grill and assemble when ready to eat.
Serving Suggestions
This 15 Minute Hawaiian Chicken Salad Bowl pairs beautifully with:
- Refreshing Peach Lemonade for a tropical drink pairing.
- Garlic Bread Grilled Cheese for a satisfying side.
- Coconut Macaroons for a sweet finish.
- Grilled Corn on the Cob to enhance the summer flavors.
Frequently Asked Questions
1. Can I use canned pineapple?
Yes, just drain well before grilling.
2. Can I skip the sweet potatoes?
Absolutely — you can replace them with roasted carrots or leave them out.
3. Is tamari sauce necessary?
No, you can substitute soy sauce or coconut aminos.
4. Can I make it dairy-free?
Yes — coconut milk in the marinade is already dairy-free.
5. What’s the best way to meal prep this?
Keep all ingredients separate until ready to assemble.
Enjoy Your 15 Minute Hawaiian Chicken Salad Bowl
The 15 Minute Hawaiian Chicken Salad Bowl blends grilled, marinated chicken, sweet pineapple, crisp vegetables, and creamy avocado into one colorful, nourishing meal. It’s fresh, quick, and perfect for busy weeknights or relaxed weekend lunches. With simple prep steps and bold tropical flavors, this bowl might just become your go-to recipe when you’re craving sunshine in a bowl.
Explore More Recipes
If you enjoyed this recipe, try these other vibrant dishes:
- Grilled Chicken Wraps – Another quick, protein-packed option for busy days.
- Refreshing Peach Lemonade – A light, fruity drink to complement the tropical flavors.
- Coconut Macaroons – A delightful dessert to round out your meal.
15 Minute Hawaiian Chicken Salad Bowl – Fresh & Easy
Ingredients
Marinade:
- 2 tbsp tamari sauce or soy sauce
- 1/3 cup coconut milk
- 1/4 cup pineapple juice from canned pineapple, reserve pieces
- 1/4 cup orange juice
- 1 tbsp tomato sauce
- 3 garlic cloves minced
- 2 tbsp fresh cilantro chopped
Salad:
- 4 chicken breast halves
- Pineapple pieces from can
- 6 –8 cups chopped romaine lettuce
- 2 avocados sliced
- 1 cup cherry tomatoes halved
- 1/4 red onion thinly sliced
- 2 medium sweet potatoes spiralized
- 2 –4 tbsp coconut oil
Dressing:
- 1/4 cup pineapple juice
- 3 tbsp red wine vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- In a zip-lock bag, mix tamari sauce, coconut milk, pineapple juice, orange juice, tomato sauce, garlic, and cilantro. Add chicken and marinate 30 minutes to 48 hours.
- In a mason jar, combine pineapple juice, red wine vinegar, olive oil, salt, and pepper. Shake well for the dressing.
- Spiralize sweet potatoes. Heat a skillet over medium heat, add coconut oil, and cook until tender and slightly crisp, 10–15 minutes.
- Preheat grill. Grill chicken until cooked through, and grill pineapple chunks in a basket until caramelized.
- Chop romaine lettuce, slice onion, avocado, and tomatoes.
- Toss lettuce, tomatoes, onion, and avocado with dressing in serving bowls.
- Top with sliced grilled chicken, sweet potato spirals, and grilled pineapple. Serve immediately.
Notes
Calories: 410
Protein: 30g
Carbohydrates: 26g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 80mg
Sodium: 620mg
Fiber: 6g
Sugar: 12g