Hawaiian Chicken Salad
This Easy Hawaiian Chicken Salad will become your favorite summer lunch. The savory chicken with the pineapple is definitely a combination worth remaking;
GLUTEN FREE LUNCH RECIPES
Lauren Vasnelis
7/29/2026
Hawaiian Chicken Salad
This Hawaiian chicken salad is creamy, sweet, savory, and full of texture. Juicy pineapple gives it a bright tropical flavor, sliced almonds add crunch, and a simple mayonnaise dressing brings everything together. It requires no cooking when made with canned chicken, and after a short chill in the refrigerator, it is ready to serve for lunch, meal prep, or an easy summer dinner.
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Ingredient Breakdown
Canned Chicken
Canned chicken makes this recipe incredibly quick and convenient because it is already fully cooked and ready to use. Two 12-ounce cans provide enough chicken to make approximately four servings. Drain the chicken thoroughly before adding it to the bowl so excess liquid does not thin out the mayonnaise dressing or make the finished salad watery.
Fresh chicken can also be used, but it must be fully cooked and chilled before preparing the salad. Once the chicken is cold, dice or shred it into small, bite-sized pieces.
Diced Pineapple
Pineapple provides the sweet, juicy flavor that gives this chicken salad its Hawaiian-inspired twist. Fresh or canned pineapple will work. When using canned pineapple, drain it well before adding it to the salad.
Diced pineapple works better than crushed pineapple because the larger pieces provide more texture and help prevent the salad from becoming overly wet. Cutting the pineapple into small, evenly sized pieces also makes it easier to get a little pineapple in every bite.
Sliced Almonds
Sliced almonds add a light, nutty crunch that contrasts with the creamy chicken and juicy pineapple. They are thin enough to blend easily into the salad without overpowering the other ingredients.
The almonds can be added directly from the package, or they can be lightly toasted first for a deeper flavor and slightly crispier texture. Allow toasted almonds to cool completely before mixing them into the chicken salad.
Mayonnaise
Mayonnaise forms the creamy base of the dressing and helps bind the chicken, pineapple, almonds, and onion together. Start with ⅓ cup, then add more if you prefer a creamier chicken salad.
The exact amount needed may vary depending on how thoroughly the chicken and pineapple were drained. It is easier to begin with less mayonnaise and gradually add more than it is to correct a salad that has become too heavily dressed.
Onion
Finely diced onion adds a savory flavor and a slight bite that balances the sweetness of the pineapple. Dicing the onion very finely allows it to distribute evenly throughout the salad without creating large, overpowering pieces.
Yellow, white, sweet, or red onion can be used depending on your preference. A sweet onion will provide a milder flavor, while red onion will add a sharper taste and more color.
Ground Coriander
Ground coriander has a mild citrusy and slightly warm flavor that complements the pineapple without making the chicken salad taste heavily seasoned. A small amount is enough, so add it according to your taste.
Chives
Chopped chives add a fresh, mild onion flavor and a pop of green color. They can be sprinkled over the finished salad just before serving.
Shredded Coconut
Shredded coconut is optional, but it adds another layer of tropical flavor and a slightly chewy texture. Sweetened shredded coconut may sound unusual in chicken salad, but the subtle sweetness works especially well with the pineapple, savory chicken, and creamy mayonnaise.
Ingredients
2 (12-ounce) cans chicken, thoroughly drained
10 ounces diced pineapple, fresh or canned and drained
¼ cup sliced almonds
⅓ cup mayonnaise, plus more as desired
¼ cup finely diced onion
Salt, to taste
Black pepper, to taste
Ground coriander, to taste
Garnish
Chopped chives
Shredded coconut, optional
Instructions
Drain the canned chicken thoroughly and add it to a large mixing bowl. Break apart any very large pieces with a fork.
Drain the diced pineapple if necessary, then add it to the bowl with the chicken.
Add the sliced almonds, mayonnaise, finely diced onion, salt, black pepper, and ground coriander.
Mix until all of the ingredients are evenly distributed and coated in the mayonnaise.
Taste the chicken salad and add more mayonnaise or seasoning as needed.
Cover the bowl and chill the chicken salad in the refrigerator for 1 hour.
Garnish with chopped chives and optional shredded coconut before serving.
Serve chilled and enjoy.
Lauren’s Tips
When using fresh chicken instead of canned chicken, bake or otherwise cook the chicken completely, then allow it to cool before placing it in the refrigerator. Once the chicken is fully chilled, dice or shred it and prepare the salad as directed. Adding warm chicken directly to the mayonnaise can affect both the texture and food safety of the finished salad.
Do not be afraid to try sweetened shredded coconut as a garnish. It may sound like an unusual addition, but its light sweetness adds a delicious contrast to the savory chicken and works especially well with the pineapple.
Notes
Drain the canned chicken and pineapple thoroughly to prevent the finished salad from becoming watery.
Begin with ⅓ cup of mayonnaise and add more gradually until the salad reaches your preferred consistency.
Fresh or canned pineapple can be used, but diced pineapple provides better texture than crushed pineapple.
The chicken salad can be served immediately, but chilling it for 1 hour allows the flavors to blend and gives it a firmer, more refreshing texture.
Store leftovers in an airtight container in the refrigerator and enjoy within 3 to 4 days.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Can I use fresh chicken instead of canned chicken?
Yes. Cook the chicken completely, allow it to cool, and then refrigerate it until fully chilled. Once cold, dice or shred the chicken and use it in place of the canned chicken.
Can I make Hawaiian chicken salad ahead of time?
Yes. This recipe works well for meal prep and can be prepared several hours or up to one day before serving. Keep it covered in the refrigerator and add the garnish shortly before serving.
Can I use fresh pineapple?
Yes. Fresh pineapple and canned pineapple both work well. Cut fresh pineapple into small, bite-sized pieces. When using canned pineapple, drain it thoroughly before adding it to the salad.
Can I leave out the almonds?
Yes. The almonds can be omitted if you have a nut allergy or simply do not enjoy them.
Is sweetened coconut too sweet for chicken salad?
Sweetened shredded coconut adds only a small amount of sweetness when used as a garnish. It pairs well with the pineapple and gives the salad a more noticeable tropical flavor. Unsweetened coconut can also be used if preferred.
What can I serve with Hawaiian chicken salad?
Serve it on its own, over lettuce, in lettuce cups, with gluten-free crackers, or as a sandwich using gluten-free bread. It also works well as part of a cold lunch or summer picnic spread.
How long does Hawaiian chicken salad last?
Store it in an airtight container in the refrigerator for up to 3 to 4 days. Do not leave the salad sitting at room temperature for an extended period because it contains chicken and mayonnaise.