Piña Colada Chicken Salad: A Tropical Twist on a Classic Dish

This piña colada chicken salad combines crispy coconut-crusted chicken, juicy pineapple, and a bright lime-coconut dressing for the ultimate island-inspired meal.

With a mix of sweet, savory, and tangy flavors, this dish delivers unbeatable freshness and crunch in just 40 minutes. It’s the healthy tropical chicken salad you didn’t know you needed—perfect for light lunches, busy weeknights, or even a sunny backyard gathering.

I created this recipe to bring a bit of vacation to your table without the hassle. The crispy chicken tenders are baked, not fried, keeping things delicious yet wholesome, while the creamy dressing ties everything together in the most satisfying way imaginable.

My Story Behind This Piña Colada Chicken Salad

The inspiration for this easy piña colada chicken salad recipe came from a tropical getaway I took years ago.

I remember sitting by the beach, sipping a piña colada, and loving the balance of creamy coconut with tangy pineapple. That moment inspired me to develop a homemade coconut chicken salad with pineapple that didn’t just evoke island vibes—it delivered them in every bite.

After rounds of testing, I swapped frying for baking to keep things light and added a lime-infused dressing for a zesty finish.

Every time I make this quick piña colada inspired salad, it feels like a mini vacation on a plate. Trust me, your taste buds are going to love this one!

Piña Colada Chicken Salad Ingredients

• 1 cup all-purpose flour
• Kosher salt
• Freshly ground black pepper
• 2 large eggs
• 1 cup shredded coconut
• 1 lb. boneless skinless chicken breasts, cut into tenders
• 1 large head romaine, chopped
• 1 red bell pepper, thinly sliced
• 2 cups pineapple, chopped
• 1/2 cup coconut milk
• Juice of 2 limes, plus zest of 1
• Pinch crushed red pepper flakes

How to Make Piña Colada Chicken Salad

1. Preheat your oven to 400°F. Prepare three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with shredded coconut.
2. Coat each chicken tender by dredging it in flour, dipping it in the egg wash, and finally pressing it into the shredded coconut to cover completely. Place the coated tenders onto a baking sheet.
3. Bake the chicken for 12 minutes, or until fully cooked and the coconut crust is golden brown. The chicken should be tender and juicy.
4. In a large mixing bowl, combine the chopped romaine, red bell pepper, and pineapple. Add the baked coconut chicken tenders on top.
5. In a small bowl, whisk together the coconut milk, lime juice, lime zest, and crushed red pepper flakes. Season with a pinch of kosher salt to taste.
6. Drizzle the dressing over the salad, toss gently to coat, and serve immediately. Enjoy!

My Chef Tips for the Best Piña Colada Chicken Salad

• Use fresh pineapple: Freshly chopped pineapple gives this salad the perfect juicy sweetness, but canned pineapple in natural juice can work in a pinch.
• Make it kid-friendly: If you’re serving this to little ones, omit the crushed red pepper flakes in the dressing.
• Prep ahead: Bake the coconut chicken tenders and chop the veggies in advance. Store separately in airtight containers, then toss together and dress right before serving.
• Choose a good shred: Use finely shredded unsweetened coconut for an even coat on the chicken.
• Storage tip: Keep leftovers in the refrigerator for up to 2 days. Store the dressing separately to keep the salad components crisp.
• Make it a full meal: Add some cooked quinoa or brown rice to bulk up the salad, making it even more filling.

Piña Colada Chicken Salad FAQs

Can I make this piña colada chicken salad ahead of time?

Yes, the components can be prepped in advance. Bake the coconut chicken tenders and chop the veggies, but store everything separately. Assemble and add the dressing just before serving to keep it fresh and crisp.

Is this piña colada chicken salad a healthy option?

Absolutely! Since the coconut chicken is baked rather than fried and fresh ingredients are used throughout, this healthy tropical chicken salad is both nutritious and satisfying.

What pairs well with this salad?

Serve it alongside some crusty bread or a fresh fruit salad for a light, well-rounded meal. It also complements grilled shrimp or a chilled glass of sparkling water with lime.

Can I substitute the coconut milk in the dressing?

Yes, you can use Greek yogurt or a plant-based alternative like almond or cashew milk for a similar creamy consistency.

What makes this the best chicken salad with coconut and lime?

This recipe stands out because of its balance of textures and flavors. The crispy coconut-crusted chicken, juicy pineapple, and zesty lime-coconut dressing create the perfect harmony in every bite.

Time to Try This Piña Colada Chicken Salad

If you’re looking for a dish that combines bold tropical flavors, satisfying crunch, and wholesome ingredients, this piña colada chicken salad is the answer. It’s light, refreshing, and versatile enough for any occasion.

I can’t wait for you to try it! Will you make this recipe for a quick weeknight dinner or as part of a weekend feast? Let me know in the comments below, and don’t forget to share your photos and tag me on social media. Let’s bring a little taste of the tropics into your kitchen!