This fresh Grilled Polynesian Chicken Salad is all about balance, with tender marinated chicken hot off the grill, sweet juicy pineapple, and a little bite from that blue cheese. Drizzled with a light pineapple vinaigrette, it’s the kind of refreshing summer salad you’ll find yourself craving again and again all year long.

Easy Grilled Polynesian Chicken Salad Recipe

When the weather warms up, you can bet folks all across the South are firing up the grill. Now, we’ll grill just about any time of year at our house, but there’s something about those long, sunny days that makes it feel just right. Eating outside, taking your time, and turning supper into a whole gathering, that’s what grilling’s all about. And don’t let that ingredient list scare you off. The marinade and vinaigrette are homemade, sure, but there’s no shame in taking a shortcut or two when time’s tight.

I’ve had a longtime love affair with pineapple, whether it’s in something sweet or leaning savory. Come summertime, fresh salads show up on our table practically daily in some form, but finding one everybody agrees on can be tricky. This one gets it just right, with that perfect mix of salty, sweet, and fresh that keeps the family coming back for another helping.

Key ingredients to make Grilled Polynesian Chicken Salad: (Scroll down for full printable recipe card and quantities.)

Chicken – Boneless skinless chicken breasts seasoned with salt and pepper.
Marinade – Pineapple juice, teriyaki sauce, olive oil, brown sugar, salt and black pepper and minced garlic.
Pineapple Vinaigrette – Pineapple juice, white balsamic vinegar, honey, salt, granulated garlic or garlic powder, onion powder, red pepper flakes, olive oil.
Salad Fixings – Mixed salad greens, English cucumber, carrot, red onion, large red bell pepper, sugar snap peas, fresh pineapple chunks.
Cheese – Crumbled gorgonzola cheese or bleu cheese adds a tangy bite to the flavor.

ingredients-to-make-Polynesian-chicken-salad

How to Make Grilled Polynesian Chicken Salad Recipe

Make the Marinade – Whisk the marinade ingredients together and pour over the chicken breasts. Chill overnight.
Make the Vinaigrette – Whisk together the pineapple juice, white balsamic vinegar, honey, garlic powder, onion powder, sea salt and red pepper flakes. Slowly drizzle the oil into the mixture, whisking vigorously while you pour. The vinaigrette should slightly thicken. Chill until serving. Shake well before serving.
Prep the Grill – Preheat the grill to medium-high and oil the grates. Remove the chicken pieces from the marinade and discard marinade.
Grill Chicken – Grill chicken per the cooking time in the recipe until the juices run clear. Rest for 5 minutes before slicing and serving.
Assemble the Salads – Arrange salad greens and veggies on a plate or platter. Top with fresh pineapple chunks and a sprinkle of bleu cheese. Slice the chicken and arrange on top. Serve drizzled with the pineapple vinaigrette.

Kitchen Equipment to Make Polynesian Chicken Salad

Grill or grill pan for indoor grilling.
Sharp knife and cutting board.
Shallow dish or gallon size Ziploc bag for marinating the chicken breasts.
Measuring cups and measuring spoons.
Balloon whisk.
Large bowl.

Recipe Variations, Tips and Substitutions

Chicken – You can use bone in chicken pieces or boneless chicken thighs. Adjust the grilling time for cooking bone-in chicken will take longer. Check the internal temperature with an instant read thermometer looking for 165°F.
Marinade Shortcut – You can use a bottle of store-bought marinade to save time. You can use Lawry’s, KC Masterpiece, Robert Rothchild or your favorite brand. If you prefer to take a shortcut utilizing a prepared bottled marinade, choose one that has pineapple included to complement the fresh pineapple topping and vinaigrette.
Vegetables – There’s plenty of room here to customize the salad ingredients to your personal taste. Use cucumber, red onion, sugar snap peas, carrots, purple cabbage, green onions, mushrooms or bean sprouts for texture.
Fresh Herbs – You could use chopped chives, cilantro or Thai basil in place of parsley.
Allow Time for the Chicken to Marinate – Marinating the chicken overnight, will give the flavors time to permeate the chicken breasts and infuse them with flavor.
Vinaigrette – If you prefer to take a shortcut utilizing a prepared bottled vinaigrette, choose one that has pineapple included to complement the fresh pineapple topping.

Storage and Leftovers

Leftovers – You can store leftover Polynesian chicken in an airtight container or wrapped in aluminum foil chilled in the refrigerator for up to 3 days.
Reheating – Reheat leftover chicken gently in the microwave, in an air fryer or use a grill pan on the stovetop.
Vegetables – Store leftover veggies in plastic Ziploc bags then assemble the salad fresh just before serving.

More Grilling Recipes to Make

This Grilled Vegetable Salad and Grilled Vegetable Kabobs are the perfect warm weather side dishes.
Grilled Chili Rubbed Skirt Steak can be wrapped in tortillas or served as an entree.
If you’re a fan of pineapple checkout my recipe for Sweet and Spicy Pineapple Chicken Kabobs.
Grilled Baked Potatoes are the ideal side dish for any meal.
Bacon Wrapped Sirloin Streaks are tender and full flavored.
Grilled Chicken Sandwich is flavorful and delicious.
Beer Bratwurst for game day and entertaining,
You may also enjoy these Hawaiian Meatballs from Lemon Tree Dwelling.

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