Mouthwatering Hawaiian Chicken Pasta Salad

I grew up thinking Hawaiian pizza was as close as anyone needed to get to tropical flavors in their dinner rotation. Pineapple on pizza was controversial enough in our house—my dad was firmly in the “fruit doesn’t belong on savory food” camp. But then I discovered you could toss pineapple into pasta salad, and suddenly everything changed.

This Hawaiian chicken pasta salad is what happens when you take all the good parts of a summer cookout and mix them into one bowl. You’ve got smoky grilled chicken, crispy bacon, sweet pineapple, and charred corn all hanging out with pasta. It’s the kind of dish that makes sense for a potluck or a weeknight dinner when you want something that feels special but doesn’t require you to stand over the stove for an hour. Plus, it tastes even better the next day, which means leftovers for lunch—always a win in my book.

What Kind of Chicken Should I Use?

This recipe calls for boneless, skinless chicken thighs, which are my go-to for pasta salads because they stay moist and flavorful even when served cold. If you only have chicken breasts on hand, they’ll work just fine, but keep a close eye on them while cooking since they can dry out more easily. You could also use a rotisserie chicken from the store to save time – just shred about 3 cups of meat and skip the cooking step entirely. Whether you go with thighs or breasts, make sure they’re cooked through to 165°F before adding them to your salad.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Chicken thighs: Chicken breasts work just fine here, though they’ll be a bit leaner. You could also use rotisserie chicken to save time – just shred about 3 cups worth.
• Penne pasta: Any short pasta shape will do the job. Try fusilli, farfalle, or shells – they all hold onto the dressing nicely.
• Fresh pineapple: Canned pineapple chunks work in a pinch. Just drain them well and pat dry before using. You’ll need about 2 cups of chunks.
• Aioli: Regular mayonnaise is a solid substitute if you don’t have aioli on hand. The flavor will be slightly milder but still tasty.
• Red capsicum: Yellow or orange bell peppers work just as well. You could also use a mix of colors to make it look more interesting.
• Baby spinach: Arugula or mixed salad greens can step in for the spinach. Just keep in mind that arugula has a peppery kick to it.
• Bacon: Turkey bacon or even diced ham are good alternatives if you’re looking for something different.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this pasta salad is adding the dressing while the pasta is still hot, which can cause the yogurt-based dressing to separate and turn watery – always let your pasta cool to room temperature first.

Overcooking the chicken thighs is another common issue, so use an instant-read thermometer and remove them from the oven when they hit 160°F, as they’ll continue cooking while resting and reach the safe 165°F without drying out.

Don’t skip searing the pineapple in the pan, since this step caramelizes the natural sugars and adds a deeper flavor that raw pineapple just can’t match.

Finally, add the baby spinach just before serving rather than mixing it in too early, which prevents it from wilting and keeps your salad looking fresh.

What to Serve With Hawaiian Chicken Pasta Salad?

This pasta salad is pretty much a complete meal on its own since it’s packed with chicken, bacon, veggies, and pasta, but I love serving it with some garlic bread or dinner rolls on the side for extra carbs. If you’re feeding a crowd at a barbecue or potluck, it pairs really well with other summer sides like coleslaw, potato salad, or a simple cucumber and tomato salad. For drinks, I’d go with something refreshing like iced tea, lemonade, or even a tropical fruit punch to play up those Hawaiian flavors. You could also serve it alongside grilled skewers or burgers if you’re making it part of a bigger spread.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors meld together. Keep it in an airtight container in the refrigerator for up to 3 days. The spinach might wilt a bit over time, but it still tastes great!

Make Ahead: You can definitely prep this a day in advance for a party or potluck. Cook all the components and mix everything together, then store it covered in the fridge. Just give it a good stir before serving, and you might want to add a splash of extra dressing if it seems a bit dry.

Serve: This salad is best enjoyed cold or at room temperature. If you’ve stored it in the fridge, let it sit out for about 15 minutes before serving to take the chill off. You can also add a handful of fresh spinach right before serving to brighten it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 110-125 g
• Fat: 90-105 g
• Carbohydrates: 200-220 g

Ingredients

For the dressing:

• 1/4 cup yogurt (I recommend Fage plain Greek yogurt for a thicker consistency)
• 1/4 cup aioli (I prefer Hellmann’s for a balanced flavor profile)
• 1 1/2 tbsp cider vinegar
• 1 tbsp water
• 1 tbsp honey
• 1 tbsp fresh lime juice

For the salad:

• 1.2 lb chicken thighs (cut into 1-inch chunks to ensure even cooking)
• 1/2 tsp smoked paprika (to season chicken)
• 8 oz bacon (chopped into 1/2-inch pieces before frying)
• 1/2 pineapple (cored and diced into 1/2-inch cubes)
• 2 corn (husks removed, grilled until slightly charred)
• oil spray
• 10 oz penne (I always use Barilla for the best al dente texture)
• 1 red pepper
• 1 small red onion
• 2/3 cup cheddar (freshly grated for better melting and distribution)
• 3 oz baby spinach

Step 1: Prepare the Dressing and Mise en Place

• 1/4 cup yogurt
• 1/4 cup aioli
• 1 1/2 tbsp cider vinegar
• 1 tbsp water
• 1 tbsp honey
• 1 tbsp fresh lime juice
• 1/2 pineapple, diced
• 1 red pepper, diced
• 1 small red onion, diced
• 8 oz bacon, chopped
• 1.2 lb chicken thighs, cut into 1-inch chunks
• 1/2 tsp smoked paprika

In a small bowl, whisk together the yogurt, aioli, cider vinegar, water, honey, and fresh lime juice until smooth and well combined.

Set the dressing aside.

While the dressing rests, prepare your mise en place: dice the red pepper and red onion into bite-sized pieces, core and dice the pineapple into 1/2-inch cubes, chop the bacon into 1/2-inch pieces, and cut the chicken thighs into 1-inch chunks.

Season the chicken generously with smoked paprika and a pinch of salt and pepper.

I like to season the chicken right before cooking so the seasoning doesn’t draw out excess moisture.

Step 2: Start the Chicken and Prepare the Corn

• oil spray
• seasoned chicken thighs from Step 1
• 2 corn

Preheat your oven to 180°C (360°F).

Heat a large skillet over medium-high heat and lightly spray with oil.

Working in batches if needed, sear the seasoned chicken chunks for about 3 minutes per side until golden brown—this builds flavor through browning.

Transfer the seared chicken to a baking dish and place in the preheated oven for 15 minutes to cook through.

While the chicken bakes, microwave the corn (in husks) for 4 minutes to soften it, then set aside to cool slightly so you can handle it safely.

Step 3: Cook the Pasta and Crisp the Bacon

• 10 oz penne
• 8 oz bacon from Step 1
• 1/2 pineapple, diced from Step 1

Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente (about 10 minutes), then drain and set aside.

While the pasta cooks, heat a separate skillet over medium heat and cook the chopped bacon until crispy, about 5-7 minutes, stirring occasionally.

Remove the bacon with a slotted spoon and drain on paper towels.

In the same skillet with the bacon fat, quickly sauté the diced pineapple for about 1 minute per side until it gets light caramelization—this enhances its natural sweetness.

Step 4: Finish the Corn and Prepare the Final Components

• 2 corn from Step 2
• baked chicken thighs from Step 2

Remove the cooked corn from the microwave and let cool until you can handle it comfortably.

Using a sharp knife or corn stripper, cut the kernels off the cob into a bowl—you should have roughly 1 cup of kernels.

By this time, the chicken should be cooked through (internal temperature of 165°F).

Remove it from the oven and let rest for a few minutes before slicing.

Step 5: Assemble the Salad

• cooked penne from Step 3
• crispy bacon from Step 3
• caramelized pineapple from Step 3
• corn kernels from Step 4
• diced red pepper from Step 1
• diced red onion from Step 1
• 3 oz baby spinach
• 2/3 cup cheddar, freshly grated
• dressing from Step 1

In a large bowl, combine the cooked penne from Step 3, the crispy bacon and caramelized pineapple from Step 3, the corn kernels from Step 4, the diced red pepper and red onion from Step 1, and the baby spinach.

Grate the fresh cheddar cheese directly into the bowl and pour the dressing from Step 1 over everything.

Toss gently but thoroughly until all components are evenly coated and the spinach begins to wilt slightly from the warm pasta.

I prefer to add the spinach right before tossing so it maintains a bit of texture rather than becoming completely soft.

Step 6: Plate and Serve

• sliced chicken thighs from Step 4

Divide the Hawaiian chicken pasta salad among serving bowls or plates.

Slice the rested chicken thighs and arrange on top of each portion, or toss directly into the salad if you prefer.

Serve immediately while the pasta is still warm and the flavors are vibrant.