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A forkful of caribbean chicken salad!

Hawaiian Salad with Chicken and Pineapple Recipe

  • Author: Mindee
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 Large Dinner Salads 1x
  • Category: Salad
  • Method: Tossing
  • Cuisine: American


Easy summer meals that you don't need to turn your oven on for are a must which is what makes this recipe the perfect dinner for hot days! Though full of filling ingredients like chicken and black beans this salad is still a light meal! If you're partial to Hawaiian cuisine then this recipe is a must try!


Units Scale
  • 3-4 cups Chopped Romaine Lettuce
  • 3-4 cups Iceberg Lettuce
  • 2 cups cooked chopped Chicken
  • 1 1/2 cups Shredded Colby Jack Cheese
  • 8-10 Green Onions, sliced up
  • 1 (15 oz) Can Black Beans, drained and rinsed
  • 1 1/2 cups Bite Sized pieces of fresh Pineapple
  • 2 (3oz) Cans Rice Noodles aka Asian Style Crunchy Noodles
  • 1 cup Cashew halves and pieces
  • Bottle of your favorite Poppy Seed Salad Dressing


  1. Wash, chop, drain, and prepare all the ingredients.
  2. Toss the lettuces, chicken, cheese, black beans, pineapple, green onions, rice noodles, and cashews together.
  3. To save for later don't add the dressing yet.  Just cover and store in the fridge.
  4. To serve immediately, drizzle with poppy seed dressing and toss to coat. Serve.


  • Click for my recipe for Poppy Seed Dressing if you would like to make your own.
  • If you can't get fresh pineapple you can drain and use 2 (8oz) cans of canned pineapple.
  • You can toss the salad together first thing in the morning and add the dressing before serving.

Keywords: Hawaiian salad, hawaiian chicken salad, hawaiian salad with pineapple