Name: BBQ Hawaiian Chicken Salad with Pineapple
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Hawaiian-Inspired
Ingredients: 2 boneless, skinless chicken breasts or thighs; 1/2 cup BBQ sauce; 1 cup fresh pineapple, grilled or diced; 4 cups mixed greens (romaine, spinach, or spring mix); 1 cup cherry tomatoes, halved; 1/4 red onion, thinly sliced; 1 red bell pepper, sliced; 1/2 cucumber, sliced; 1 avocado, sliced or diced; 1 tablespoon olive oil (for grilling); Salt and pepper to taste; Fresh cilantro or green onions for garnish (optional); 2 tablespoons lime juice; 2 tablespoons olive oil; 1 teaspoon honey; 1 teaspoon Dijon mustard; Salt and pepper to taste

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Why You’ll Love This Recipe

This salad is bursting with bold, vibrant flavors and textures—sweet pineapple, tangy BBQ sauce, savory chicken, and crunchy vegetables. It’s healthy, easy to make, and perfect for lunch, dinner, or entertaining. The recipe is highly customizable, great for meal prep, and offers a balanced mix of protein, fiber, and nutrients in a single bowl.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
BBQ sauce (your favorite brand or homemade)
Fresh pineapple (grilled or diced raw)
Mixed greens (romaine, spinach, or spring mix)
Cherry tomatoes, halved
Red onion, thinly sliced
Red bell pepper, sliced
Cucumber, sliced
Avocado, sliced or diced
Olive oil (for grilling)
Salt and pepper
Fresh cilantro or green onions for garnish (optional)

Optional Dressing:

Lime juice
Olive oil
Honey
Dijon mustard
Salt and pepper

Directions

Preheat a grill or grill pan over medium-high heat.
Season the chicken with salt and pepper, then brush generously with BBQ sauce.
Grill the chicken for 5–7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let rest before slicing.
If grilling the pineapple, brush slices lightly with oil and grill for 2–3 minutes per side until caramelized.
In a large bowl or on a platter, assemble the greens, tomatoes, red onion, bell pepper, cucumber, and avocado.
Top with sliced BBQ chicken and pineapple.
In a small bowl, whisk together the lime juice, olive oil, honey, Dijon mustard, salt, and pepper to make the dressing.
Drizzle the dressing over the salad and garnish with fresh cilantro or green onions if desired. Serve immediately.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Use rotisserie chicken tossed in BBQ sauce for a quicker version.
Add black beans or corn for extra texture and flavor.
Swap greens for cabbage or kale for a heartier crunch.
Use mango instead of pineapple for a different tropical twist.
Add a kick with jalapeño slices or a spicy BBQ sauce.

Storage/Reheating

Store salad components separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken gently in a skillet or microwave.
Assemble the salad just before serving and add dressing fresh to prevent sogginess.
Pineapple can be served cold or reheated briefly if grilled.

FAQs

Can I use canned pineapple?

Yes, but fresh or grilled pineapple adds better texture and flavor. Drain well before using canned.

What kind of BBQ sauce works best?

A sweet and smoky BBQ sauce pairs perfectly with the pineapple and salad ingredients. Use your favorite brand or homemade version.

Can I make this salad ahead of time?

You can prep all the components ahead and store them separately. Assemble just before serving for best results.

Is this salad good for meal prep?

Yes. Store chicken, veggies, and dressing separately and combine when ready to eat.

What greens are best for this salad?

Romaine, spinach, spring mix, or even shredded cabbage all work well.

Can I make it vegetarian?

Yes, substitute grilled tofu or tempeh with BBQ sauce in place of chicken.

How do I keep avocado from browning?

Add it just before serving, or toss in lime juice to slow oxidation.

What protein alternatives can I use?

Grilled shrimp, steak, or even pulled pork work great with these tropical flavors.

Can I add cheese?

Yes, crumbled feta or shredded Monterey Jack adds a nice touch.

Is this recipe gluten-free?

Yes, as long as your BBQ sauce is gluten-free, the recipe is naturally gluten-free.

Conclusion

BBQ Hawaiian Chicken Salad with Pineapple is a fresh, flavorful, and nourishing dish that captures the spirit of summer in every bite. With sweet grilled pineapple, smoky BBQ chicken, and crisp vegetables all topped with a zesty dressing, it’s a perfect combination of health and taste. Whether for a casual dinner, cookout, or meal prep, this vibrant salad is sure to be a favorite.

BBQ Hawaiian Chicken Salad with Pineapple

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BBQ Hawaiian Chicken Salad with Pineapple is a fresh and flavorful tropical-inspired dish featuring smoky BBQ chicken, sweet pineapple, and crisp vegetables topped with a zesty homemade dressing. Perfect for summer meals, meal prep, or a colorful lunch or dinner.

Author: Laura
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Salad
Method: Grilling
Cuisine: Hawaiian-Inspired
Diet: Gluten Free

Instructions

Preheat a grill or grill pan over medium-high heat.
Season the chicken with salt and pepper, then brush with BBQ sauce.
Grill chicken for 5–7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest and slice.
Brush pineapple slices with olive oil and grill for 2–3 minutes per side, or dice fresh pineapple if not grilling.
Assemble the salad with greens, tomatoes, red onion, bell pepper, cucumber, and avocado in a large bowl or platter.
Top with sliced BBQ chicken and pineapple.
In a small bowl, whisk lime juice, olive oil, honey, Dijon mustard, salt, and pepper to make the dressing.
Drizzle dressing over the salad and garnish with cilantro or green onions. Serve immediately.

Notes

Use rotisserie chicken tossed in BBQ sauce for quicker prep.
Add black beans or corn for extra flavor and texture.
Swap mango for pineapple for a variation.
Use cabbage or kale instead of greens for a crunchier base.
Store dressing and salad components separately for best freshness.

Nutrition

Serving Size: 1 salad bowl
Calories: 410
Sugar: 13g
Sodium: 550mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 28g
Cholesterol: 75mg