Fresh Hawaiian Pasta Salad with Pineapple and Grilled Chicken
A bright and refreshing pasta salad combining smoky grilled chicken, sweet pineapple, and fresh herbs, perfect for summer parties and quick meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 12 ounces (340g) rotini or bow-tie pasta
- 2 large boneless, skinless chicken breasts (about 12 ounces/340g), grilled and sliced thin
- 1 cup diced fresh pineapple (about 150g)
- 1 medium red bell pepper, diced
- 3 green onions, thinly sliced
- ¼ cup fresh cilantro, chopped (optional)
- ½ cup (about 120ml) mayonnaise
- ¼ cup (60ml) Greek yogurt
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon honey
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces (340g) of rotini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking. Drain pasta in a colander and rinse briefly under cold water to stop cooking. Set aside to cool.
- While pasta cooks, preheat your grill or grill pan over medium-high heat. Season chicken breasts with salt, pepper, and a light sprinkle of garlic powder. Grill for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes, then slice thinly.
- Dice 1 cup fresh pineapple, 1 medium red bell pepper, and slice 3 green onions. Chop ¼ cup fresh cilantro if using.
- In a medium bowl, whisk together ½ cup mayonnaise, ¼ cup Greek yogurt, 2 tablespoons fresh lime juice, 1 tablespoon honey, ½ teaspoon garlic powder, and salt and pepper to taste. Adjust seasoning as needed.
- In a large mixing bowl, combine cooled pasta, sliced grilled chicken, pineapple, red bell pepper, green onions, and cilantro. Pour dressing over top and gently toss until everything is nicely coated.
- Cover salad and refrigerate for at least 30 minutes before serving to let flavors marry. Toss gently before plating.
Notes
Use a meat thermometer to ensure chicken is cooked to 165°F (74°C). Rinse pasta under cold water after cooking to prevent mushiness. For best flavor, chill salad at least 30 minutes before serving. Dressing can be kept separate and tossed just before serving for freshness. Substitute mayo with avocado mayo or use gluten-free pasta for dietary needs.
Nutrition
- Serving Size: About 1 ½ cups per s
- Calories: 350
- Fat: 10
- Carbohydrates: 35
- Protein: 30
Keywords: Hawaiian pasta salad, grilled chicken salad, pineapple pasta salad, summer salad, easy pasta salad, tropical salad, picnic salad