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Hawaiian-Inspired BBQ Shrimp Rainbow Cobb Salad

This colorful BBQ Shrimp Cobb Salad is a fresh work of art. The tropical salad has croutons made with Kings Hawaiian Rolls, sweet pineapple, and BBQ shrimp. It's a refreshing island lunch.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Salad
Cuisine: American
Servings: 4 servings
Author: The Kitchen Prep


  • 1 tablespoon coconut or olive oil
  • 1 pound peeled de-veined shrimp
  • ¼ cup King's Hawaiian BBQ Sauce
  • 2 King's Hawaiian Honey Wheat Rolls cubed into croutons
  • Salt
  • 3 cups of your favorite salad blend
  • cup shredded carrots
  • cup Del Monte pineapple chunks in 100% pineapple juice drained {reserve 2 tablespoons of juice}
  • 2-3 tablespoons Mauna Loa Macadamia Nut pieces
  • cup green bell pepper diced
  • cup red onion finely diced

For Dressing

  • ¼ cup King's Hawaiian BBQ Sauce
  • 1 teaspooon fresh lime juice


  • Make croutons: Preheat the oven to 375. Line a baking pan with foil and set aside. In a small skillet, heat about 1 tablespoon of coconut oil {or oil of your choosing}. Add the cubed bread and toss quickly to coat. Toast for 1-2 minutes in the skillet, then transfer to baking pan, sprinkle with salt and bake for about 4-5 minutes or until golden brown. {Keep an eye on them, they can burn quickly!} Remove from oven and set aside.
  • Meanwhile, prepare shrimp: Heat about a tablespoon of oil in a medium skillet. Add shrimp and cook until opaque and cooked through, about 3-4 minutes. In the last minute of cooking, add the BBQ sauce to the skillet and toss with the shrimp. Set aside.
  • Make dressing: In a small bowl, whisk together barbecue sauce, pineapple juice and lime juice. Set aside until ready to use.
  • Arrange salad: On a large plate or platter, arrange a bed of lettuce. Top with a row of each of shrimp, shredded carrot, diced pineapple, macadamia nut pieces, diced green bell pepper, diced red onion, and croutons.
  • Serve BBQ dressing on the side or drizzle over salad before serving.