Go Back

Tropical Chicken Salad with Pineapple and Coconut Flakes

This Tropical Chicken Salad with Pineapple and Coconut Flakes is a light, flavorful, and refreshing dish that brings a taste of the tropics to your table. It combines tender chicken, juicy pineapple, crisp vegetables, and crunchy toasted coconut—all tossed in a zesty lime dressing.
Perfect for meal prep, picnics, or a quick lunch, this colorful salad is naturally gluten-free, easy to make, and sure to brighten your day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course, Salad
Cuisine American
Servings 4
Calories 380 kcal

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.
Keyword Coconut chicken recipe, Easy chicken lunch, Healthy summer salad, Pineapple chicken salad, Tropical chicken salad