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Flavorful Hawaiian BBQ Chicken Pasta Salad Easy Recipe with Pineapple

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A tropical-inspired pasta salad combining smoky BBQ chicken, sweet pineapple, and a creamy tangy dressing, perfect for casual gatherings or quick meals.

Ingredients

Scale
  • 8 oz (225 g) rotini or fusilli pasta
  • 2 cups (about 300 g) cooked chicken breast, shredded or diced
  • ½ cup (120 ml) smoky BBQ sauce
  • 1 cup (150 g) fresh pineapple chunks
  • 1 medium red or yellow bell pepper, diced
  • ¼ cup (40 g) finely chopped red onion
  • ½ cup (60 g) chopped celery (optional)
  • Dressing:
  • ½ cup (120 ml) mayonnaise
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tbsp (15 ml) honey
  • 1 tsp (5 g) Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225 g) rotini pasta and cook according to package instructions, usually 8-10 minutes, until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Drain again well.
  2. If using raw chicken breasts, season lightly with salt and pepper. Grill or pan-sear over medium heat for about 6-7 minutes per side until cooked through (internal temp 165°F/74°C). Let rest, then shred or dice into bite-sized pieces. If using rotisserie chicken, simply shred or dice.
  3. In a medium bowl, whisk together ½ cup (120 ml) mayonnaise, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp (15 ml) honey, and 1 tsp (5 g) Dijon mustard. Season with salt and pepper to taste.
  4. Dice 1 medium bell pepper, finely chop ¼ cup (40 g) red onion, and chop ½ cup (60 g) celery if using. Cut fresh pineapple into 1-inch chunks if not pre-cut.
  5. In a large bowl, combine the cooled pasta, BBQ chicken, pineapple chunks, bell pepper, onion, and celery. Pour the dressing over the salad and gently toss until everything is evenly coated. Taste and adjust seasoning if needed.
  6. Refrigerate for at least 30 minutes to let flavors meld. Give it a gentle stir before serving.

Notes

Do not overdress the salad initially to avoid sogginess; rinse pasta under cold water immediately after draining to prevent sticking and cool it quickly. Let grilled chicken rest before cutting to keep it juicy. Adjust honey and vinegar in dressing to balance sweetness and tang. Chill salad for at least 30 minutes before serving for best flavor.

Nutrition

Keywords: Hawaiian BBQ chicken pasta salad, pineapple pasta salad, BBQ chicken salad, tropical pasta salad, easy pasta salad, summer salad, BBQ chicken recipe

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