This bright, island-inspired chicken salad mixes charred sweet pineapple, juicy grilled chicken, crunchy bell pepper, and a citrusy lime dressing for a refreshing meal any time of year. It’s perfect for a light weeknight dinner, a picnic, or a potluck where you want something colorful and easy to assemble. If you like quick chicken salads with bold flavors, you might also enjoy this air fryer bang-bang chicken for another fast, crowd-pleasing option.
Why you’ll love this dish
This salad hits a pleasing balance: sweet pineapple, savory grilled chicken, bright lime, and fresh cilantro. It’s simple enough for a fast lunch, but pretty and vibrant enough to serve guests.
"Bright, addictive, and effortless—this salad became my go-to for summer dinners. The pineapple keeps every bite interesting." — a happy home cook
Reasons to try it:
- Ready in about 20–30 minutes if the chicken is prepped or grilled quickly.
- Light but satisfying—great for hot weather or when you want something not heavy.
- Flexible: swap ingredients to fit diets (gluten-free, low-carb, dairy-free).
Step-by-step overview
You’ll grill the chicken, chop the produce, whisk a quick lime-olive oil dressing, and toss everything together. The whole process is one hot pan (or grill), one bowl, and a few minutes of chopping. If you want to speed things up, use leftover or rotisserie chicken; just dice and fold in at the end.
What you’ll need
- 2 cups chopped greens (lettuce, baby spinach, or mixed greens)
- 1 cup grilled chicken, diced (about one medium chicken breast)
- 1 cup fresh pineapple, diced (remove excess juice to avoid sogginess)
- 1/2 red bell pepper, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped cilantro
- 2 tablespoons olive oil
- 1 tablespoon lime juice (fresh is best)
- Salt and freshly ground black pepper to taste
Ingredient notes and substitutions:
- Chicken: rotisserie or leftover grilled chicken works well. For a vegetarian version, swap in grilled tofu or chickpeas.
- Pineapple: fresh gives the best texture and char potential; canned drained pineapple can be used but rinse to remove syrup.
- Lime: substitute lemon if needed; consider adding 1 teaspoon honey if you want a slightly sweeter dressing.
Step-by-step instructions
- Grill the chicken: Preheat grill or skillet to medium-high. Season chicken lightly with salt and pepper and grill until internal temperature reaches 165°F (74°C). Rest 5 minutes, then dice into bite-sized pieces.
- Prepare produce: Chop the greens, dice pineapple and red bell pepper, thinly slice red onion, and chop cilantro.
- Make dressing: In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lime juice, and a pinch of salt and pepper until emulsified.
- Combine: In a large bowl, add greens, diced chicken, pineapple, bell pepper, red onion, and cilantro.
- Toss and serve: Pour dressing over salad and toss gently until everything is evenly coated. Taste and adjust seasoning, then serve immediately.
Best ways to enjoy it
Serve the salad on its own for a light meal, or spoon it into crunchy lettuce cups for handheld bites. It also pairs beautifully with grilled fish or shrimp for a larger island-themed spread. For a heartier plate, serve over quinoa or brown rice.
If you’re building a picnic-friendly menu, complement this salad with other simple chicken bites like these air fryer ranch-crusted chicken bites for different textures and flavors.
Storage and reheating tips
- Assembled salad: Best eaten immediately. The greens will wilt and the pineapple releases juice, so shelf life is short.
- Make-ahead option: Store the dressing separately and keep the chicken and produce in airtight containers in the refrigerator for up to 3 days. Toss just before serving.
- Cooked chicken: Refrigerate within 2 hours of cooking; store in an airtight container for 3–4 days. Freeze cooked chicken for up to 2–3 months; thaw overnight in the fridge and reheat to 165°F (74°C) if reheating.
- Avoid freezing the assembled salad—lettuce and dressing don’t freeze well.
Helpful cooking tips
- Pat the chicken dry before grilling to promote browning and reduce steaming.
- If you like a smoky note, char the pineapple briefly on the grill or in a hot skillet—it adds depth.
- Remove excess pineapple juice after dicing to keep the salad from becoming soggy.
- Thinly slice the red onion and rinse under cold water to mellow a strong bite if desired.
- Warm the chicken slightly before mixing for a comfortable temperature contrast with cool greens.
Creative twists
- Tropical swap: Use mango instead of pineapple and add toasted coconut flakes.
- Creamy version: Stir 2 tablespoons plain Greek yogurt into the dressing for a tangy, creamy finish.
- Crunch boost: Add chopped macadamia nuts or roasted cashews for texture.
- Low-carb: Serve over a bed of shredded cabbage or baby kale.
- Spicy kick: Add chopped jalapeño or a drizzle of sriracha to the dressing.
Common questions
Q: How long does this salad take to make?
A: From start to finish expect about 20–30 minutes if grilling chicken from raw; using pre-cooked chicken cuts the time to under 10 minutes.
Q: Can I prepare it ahead for a party?
A: Yes—keep the dressing separate and chop ingredients ahead. Store components in the fridge and toss within an hour of serving for best texture.
Q: Is fresh pineapple necessary?
A: Fresh pineapple is best for texture and flavor, but drained canned pineapple works in a pinch. Rinse canned pieces to reduce extra sweetness and syrup.
Q: Can I use other proteins?
A: Absolutely—grilled shrimp, salmon, rotisserie chicken, or pan-seared tofu all work great.
Q: How can I prevent the greens from getting soggy?
A: Dress the salad right before serving, or serve the dressing on the side. Also drain excess pineapple juice and pat ingredients dry.
Q: Is this recipe healthy?
A: Yes. It’s high in lean protein and fresh produce, with healthy fats from olive oil. Adjust portion sizes and dressing to fit your calorie or macro goals.
If you want more quick chicken ideas or variations on crispy chicken bites and salads, check other recipes and guides on the site for inspiration.
Island-Inspired Chicken Salad
Ingredients
Salad Base
- 2 cups chopped greens (lettuce, baby spinach, or mixed greens)
- 1 cup grilled chicken, diced (about one medium chicken breast) Rotisserie or leftover grilled chicken can be used.
- 1 cup fresh pineapple, diced Remove excess juice to avoid sogginess.
- 1/2 cup red bell pepper, chopped
- 1/4 cup red onion, thinly sliced Thinly slice and rinse under cold water to mellow flavor if desired.
- 1/4 cup chopped cilantro
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lime juice (fresh is best) Substitute lemon if needed.
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Preheat grill or skillet to medium-high.
- Season chicken lightly with salt and pepper and grill until internal temperature reaches 165°F (74°C). Rest for 5 minutes, then dice into bite-sized pieces.
- Chop the greens, dice pineapple and red bell pepper, thinly slice red onion, and chop cilantro.
Make Dressing
- In a small bowl, whisk together olive oil, lime juice, and a pinch of salt and pepper until emulsified.
Combine Salad
- In a large bowl, add greens, diced chicken, pineapple, bell pepper, red onion, and cilantro.
- Pour dressing over salad and toss gently until everything is evenly coated.
Serve
- Taste and adjust seasoning, then serve immediately.