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PACIFIC ISLAND SALAD recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Hawaiian Bros Island Grill›PACIFIC ISLAND SALAD Recipe

PACIFIC ISLAND SALAD Recipe

Name: Hawaiian Bros Island Grills PACIFIC ISLAND SALAD Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1 lb boneless skinless chicken thighs; 1 cup pineapple juice; 1 tbs soy sauce; 2 tbs brown sugar; 2 tbs ketchup; 1 tbs rice vinegar; 1 tsp minced garlic; 1 tsp grated fresh ginger; 1 tbs vegetable oil; 1 tsp salt; 0.5 tsp black pepper; 6 cups romaine lettuce (washed, dried, chopped); 1 cup mandarin orange segments (canned, drained or fresh); 3 each green onions (thinly sliced, both white and green parts); 0.5 cup fresh cilantro leaves (roughly chopped); 1 cup chow mein noodles (crunchy fried noodle nests); 1 cup optional: sliced cucumber; 0.25 cup olive oil; 2 tbs rice vinegar; 2 tbs fresh pineapple juice; 1 tbs honey; 1 tsp soy sauce; 0.5 tsp grated ginger; 1 tbs lime juice; 0.5 tsp sesame oil; 0.25 tsp salt; 0.25 tsp black pepper

Inspired by Hawaiian Bros Island Grill

Time45m

Serves4

Huli Huli Chicken on fresh romaine lettuce with mandarin oranges, green onions, cilantro and chow mein noodles served on our own island vinaigrette.

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Ingredients

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Huli Huli Chicken

1 lb boneless skinless chicken thighs

1 cup Pineapple juice

1 tbs Aged soy sauce

2 tbs Brown sugar

2 tbs Ketchup

1 tbs Rice vinegar

1 tsp minced garlic

1 tsp grated fresh ginger

1 tbs Tuscany sunflower oil

1 tsp Celtic sea salt

1/2 tsp black pepper

Salad

6 cups romaine lettuce (washed, dried, chopped)

1 cup mandarin orange segments (canned, drained or fresh)

3 each green onions (thinly sliced, both white and green parts)

1/2 cup fresh cilantro leaves (roughly chopped)

1 cup chow mein noodles (crunchy fried noodle nests)

1 cup optional: sliced cucumber

Island Vinaigrette

1/4 cup olive oil

2 tbs Rice vinegar

2 tbs fresh pineapple juice

1 tbs Honey

1 tsp Aged soy sauce

1/2 tsp grated ginger

1 tbs ReaLime juice

1/2 tsp Toasted sesame oil

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Huli Huli Chicken

Make the marinade

In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger and 1 tablespoon vegetable oil until sugar dissolves.

Reserve 3 tablespoons of the marinade in a small bowl (set aside for basting/finishing). Place the chicken thighs in a zip-top bag or shallow dish and pour the remaining marinade over the chicken. Seal/cover and refrigerate for at least 30 minutes and up to 4 hours.

When ready to cook, preheat a grill or grill pan to medium-high (about 425°F/220°C). Remove chicken from marinade and pat lightly dry. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.

Brush the grill/grill pan with a little oil. Grill chicken 4–6 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C) and exterior has good char. During the last 2–3 minutes of cooking, brush the reserved marinade over the chicken once or twice, letting it caramelize slightly but not burn.

Transfer chicken to a cutting board and let rest 5 minutes. Slice chicken into 1/2-inch strips.

Island Vinaigrette

In a small bowl or jar, combine olive oil, rice vinegar, fresh pineapple juice, honey, soy sauce, grated ginger, lime juice, sesame oil, salt and black pepper.

Whisk vigorously or shake in a jar until emulsified. Taste and adjust: add more honey for sweetness, more lime for brightness, or a pinch more salt if needed. Chill briefly if prepared ahead.

Assemble Salad

In a large bowl, combine chopped romaine lettuce, mandarin orange segments, sliced green onions, chopped cilantro and optional sliced cucumber. Toss gently to combine.

Add sliced Huli Huli chicken on top of the salad and sprinkle crunchy chow mein noodles evenly over the salad.

Drizzle the island vinaigrette over the salad just before serving (start with about 3–4 tablespoons and add more to taste). Toss gently to coat or serve with dressing on the side.

Garnish with a few extra cilantro leaves and a wedge of lime if desired. Serve immediately so chow mein noodles stay crunchy.

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