Description
This 15-minute Hawaiian Chicken Salad Bowl combines juicy grilled chicken marinated in tropical flavors with fresh romaine, creamy avocado, and roasted spiralized sweet potatoes. Finished with a tangy pineapple dressing and grilled pineapple chunks, it delivers a vibrant, healthy, and satisfying meal perfect for a quick lunch or dinner.
Ingredients
Scale
Marinade
- 2 Tbsp tamari sauce (soy sauce)
- ⅓ cup coconut milk
- ¼ cup pineapple juice (from can, save pineapple pieces)
- ¼ cup orange juice
- 1 Tbsp tomato sauce
- 3 garlic cloves, minced
- 2 Tbsp cilantro, chopped
Salad
- 4 chicken breast halves
- Pineapple pieces (from can)
- 6–8 cups chopped romaine lettuce
- 2 avocados
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- 2 sweet potatoes, spiralized
- 2–4 Tbsp coconut oil
Dressing
- ¼ cup pineapple juice
- 3 Tbsp red wine vinegar
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
- Prepare Marinade: Combine tamari sauce, coconut milk, pineapple juice, orange juice, tomato sauce, minced garlic, and chopped cilantro in a zip-lock bag. Add chicken breast halves to the bag, seal, and marinate in the refrigerator for at least 30 minutes and up to 48 hours, allowing the flavors to infuse the chicken.
- Make Dressing: In a mason jar, add pineapple juice, red wine vinegar, olive oil, salt, and pepper. Screw on the lid tightly and shake vigorously until the dressing is well emulsified and combined. Set aside.
- Cook Sweet Potatoes: Spiralize the sweet potatoes into noodle-like strands. Heat a cast iron skillet over medium heat, add coconut oil (or olive oil if preferred), then add the spiralized sweet potatoes. Cook, stirring occasionally, until the sweet potatoes are tender and slightly crisp, about 10 to 15 minutes. Remove from heat and set aside.
- Grill Chicken and Pineapple: Preheat the grill to medium-high heat. Remove chicken breasts from marinade and place them on the grill along with pineapple chunks placed inside a grill basket to prevent falling through. Grill chicken until cooked through and slightly charred, about 6-8 minutes per side depending on thickness. Grill pineapple pieces for 3-5 minutes until caramelized. Remove from grill and let chicken rest briefly before slicing.
- Prepare Vegetables: Chop romaine lettuce, thinly slice red onion, halve cherry tomatoes, and slice avocados.
- Assemble Salad Bowls: Divide chopped romaine lettuce evenly into serving bowls. Add cherry tomatoes, red onion slices, and avocado slices. Toss the vegetables gently with the prepared pineapple dressing until everything is well coated.
- Finish with Protein and Sweet Potatoes: Top each bowl with sliced grilled chicken breast, a handful of spiralized sweet potatoes, and grilled pineapple chunks for a delicious contrast of flavors and textures.
- Serve and Enjoy: Your vibrant Hawaiian Chicken Salad Bowls are ready to be enjoyed fresh for a nutritious and flavorful meal.
Notes
- Marinate chicken for at least 30 minutes but for best flavor, marinate up to 48 hours.
- If you don’t have a grill, you can cook the chicken and pineapple on a grill pan or broil in the oven.
- Spiralized sweet potatoes can be substituted with roasted regular sweet potato cubes if preferred.
- Use tamari sauce for a gluten-free marinade option.
- This salad bowl can be served warm or at room temperature.
- Leftover grilled chicken and sweet potatoes make great additions to wraps or sandwiches.
Nutrition
- Serving Size: 1 bowl (approx. 1/5 of recipe)
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 85 mg
