Need a refreshing, easy meal that feels like a mini vacation? This Tropical Chicken Salad with Pineapple and Coconut Flakes is light, tasty, and full of sweet island flavor.
It’s the perfect mix of tender chicken, juicy pineapple, crunchy veggies, and a sprinkle of coconut for a fun twist.
Whether you’re looking for a quick lunch, picnic food, or a healthy dinner, this tropical chicken salad checks all the boxes.
Let’s break down exactly how to make it—step by step.
Why You’ll Love This Tropical Chicken Salad
- Made in one bowl—less cleanup, more fun
- Sweet and savory flavors in every bite
- Great for meal prep or make-ahead lunches
- Easy to customize with your favorite ingredients
- Naturally gluten-free and dairy-free
Ingredients You’ll Need (and Substitutes)
You don’t need anything fancy to make this delicious salad. Just grab these easy-to-find ingredients:
- Cooked chicken – Grilled, rotisserie, or leftover chicken all work
- Pineapple chunks – Fresh is best, but canned works too (just drain well)
- Coconut flakes – Toasted for extra crunch and flavor
- Bell pepper – Red or yellow for color and crunch
- Carrots – Shredded or thinly sliced
- Red onion – Thinly sliced (optional for milder taste)
- Fresh herbs – Like cilantro or mint for brightness
- Lime juice – For that fresh tropical kick
- Olive oil or light mayo – For the dressing (or a mix of both)
- Salt and pepper – To taste
How to Make Tropical Chicken Salad (Step-by-Step)
You’ll love how simple and quick this is. Here’s how to do it:
Prep the Chicken
Shred or cube your cooked chicken. If using rotisserie chicken, remove the skin first.
Toast the Coconut (Optional but Recommended)
In a dry pan over low heat, toast the coconut flakes for 2–3 minutes until golden. Stir often so they don’t burn.
Chop the Veggies
Slice your bell pepper, onion, and carrots. The finer the chop, the easier it is to mix and eat.
Mix It All Together
In a large bowl, combine the chicken, pineapple, coconut, veggies, and herbs.
Make the Dressing
Whisk together lime juice, olive oil (or light mayo), a pinch of salt, and a bit of black pepper. You can add a little honey or chili flakes if you want sweet or spicy.
Toss and Chill
Pour the dressing over the salad and toss until everything is well coated. Let it chill in the fridge for 10–15 minutes to let the flavors mix.
Serve and Enjoy
Serve cold, on its own, in wraps, or over lettuce leaves for a light meal.
Tropical Chicken Salad Variations
Want to make it your own? Here are some easy swaps and upgrades:
No Chicken? Use shrimp, tofu, or chickpeas instead
Add More Fruit – Try mango, papaya, or even grapes
Extra Crunch – Add chopped nuts, sunflower seeds, or crispy wontons
Spicy Version – Add chopped jalapeños or a drizzle of hot sauce
Creamier Option – Use Greek yogurt or avocado in the dressing
What to Serve with Tropical Chicken Salad
This salad is great on its own, but here are some perfect pairings:
On the side:
- Toasted pita or flatbread
- Sweet potato chips
- Coconut rice
On the plate:
- Fresh green salad
- Lettuce wraps or sandwich rolls
- Cold pasta salad
Drinks to match:
- Iced tea with lemon
- Coconut water
- Fresh fruit smoothies
Make Ahead, Storage, and Meal Prep Tips
Make Ahead:
- Chop veggies and cook chicken in advance
- Mix dressing and keep it in a small container
Storage:
- Store in the fridge in a sealed container for up to 3 days
- Keep dressing separate if prepping ahead for best texture
Meal Prep:
- Portion into meal containers for easy grab-and-go lunches
- Add coconut flakes right before eating so they stay crunchy
Recipe FAQ’s
Can I use canned pineapple?
Yes! Just make sure it’s drained well to avoid a soggy salad.
Is this salad good for picnics?
Absolutely. It travels well and tastes great cold.
What’s the best way to toast coconut flakes?
Place them in a dry pan over low heat and stir often. It only takes 2–3 minutes!
Can I make it dairy-free or gluten-free?
Yes—it already is! Just check your mayo or dressing for any hidden gluten if you’re sensitive.
Tropical Chicken Salad with Pineapple and Coconut Flakes
Ingredients
For the Salad:
- 2 cups cooked chicken (shredded or cubed; grilled or rotisserie)
- 1 cup pineapple chunks (fresh or canned, drained)
- ½ cup toasted coconut flakes (unsweetened or lightly sweetened)
- 1 red or yellow bell pepper, thinly sliced
- ½ cup shredded carrots
- ¼ cup red onion, thinly sliced (optional)
- 2 tablespoons chopped fresh cilantro or mint
- Salt and pepper, to taste
For the Dressing:
- 2 tablespoons lime juice (fresh)
- 1 tablespoon olive oil or light mayo
- 1 teaspoon honey or maple syrup (optional)
- Pinch of salt
- Pinch of chili flakes (optional)
Instructions
- 1. Prepare the Chicken:Use leftover grilled chicken, rotisserie chicken, or cook and shred chicken breast or thighs. Let it cool if freshly cooked.
- 2. Toast the Coconut Flakes:In a dry pan over low heat, toast the coconut for 2–3 minutes, stirring constantly until golden and fragrant. Set aside to cool.
- 3. Chop and Slice Veggies:Prepare the bell pepper, carrots, and onion. Use thin slices for easier mixing and eating.
- 4. Make the Dressing:In a small bowl, whisk together lime juice, olive oil (or mayo), honey, salt, and chili flakes if using. Taste and adjust seasoning as needed.
- 5. Combine Everything:In a large mixing bowl, combine the cooked chicken, pineapple chunks, veggies, fresh herbs, and toasted coconut.
- 6. Toss with Dressing:Pour the dressing over the salad and mix well until everything is evenly coated.
- 7. Chill and Serve:Chill for 10–15 minutes before serving to let the flavors blend. Serve cold as-is or in wraps, lettuce cups, or over a bed of greens.
