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Flavorful Hawaiian Chicken Pasta Salad Recipe with Pineapple Honey Dressing

grilled hawaiian chicken pasta salad - featured image
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A quick and easy grilled Hawaiian chicken pasta salad with a sweet and tangy pineapple honey dressing, perfect for summer meals and gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 12 oz / 340 g), pounded to even thickness
  • 1/2 cup pineapple juice (fresh or canned, unsweetened preferred)
  • 2 tbsp soy sauce (or tamari for gluten-free option)
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper to taste
  • 8 oz (225 g) rotini or fusilli pasta
  • 1 cup fresh pineapple chunks (about 150 g)
  • 1 cup cherry tomatoes, halved (about 150 g)
  • 1/2 cup red bell pepper, diced
  • 1/3 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1/4 cup pineapple juice (fresh or canned)
  • 2 tbsp honey
  • 2 tbsp apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Marinate the chicken: In a medium bowl, combine 1/2 cup pineapple juice, soy sauce, 1 tbsp honey, minced garlic, smoked paprika, salt, and pepper. Whisk until honey dissolves. Add chicken breasts, turning to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (about 10-12 minutes). Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  3. Grill the chicken: Preheat grill or grill pan over medium-high heat. Lightly oil the grates or pan. Remove chicken from marinade, letting excess drip off. Grill chicken 4-5 minutes per side until grill marks appear and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into thin strips.
  4. Prepare the dressing: In a small bowl or jar, whisk together 1/4 cup pineapple juice, 2 tbsp honey, apple cider vinegar, olive oil, Dijon mustard, salt, and pepper until emulsified. Adjust seasoning as needed.
  5. Assemble the salad: To the bowl with cooled pasta, add pineapple chunks, cherry tomatoes, red bell pepper, red onion, and cilantro. Pour dressing over and toss gently to coat. Top with sliced grilled chicken. Toss gently again or serve layered.

Notes

Marinate chicken for at least 30 minutes for best flavor and tenderness. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Rinse pasta under cold water after cooking to prevent sticking. Dressing can be adjusted for sweetness or tanginess. Use gluten-free pasta and tamari for gluten-free version. Can substitute soy sauce with coconut aminos for soy-free option.

Nutrition

Keywords: Hawaiian chicken pasta salad, pineapple honey dressing, grilled chicken salad, summer pasta salad, tropical pasta salad, easy pasta salad, gluten-free option

Find it online: https://magnetmeal.com/flavorful-hawaiian-chicken-pasta-salad-recipe-with-pineapple-honey-dressing-easy-and-perfect-for-summer/