Welcome to a taste of the tropics! ???? This Tropical Hawaiian Chicken Salad with Quinoa and Pineapple brings the vibrant flavors of Hawaii right to your table. It’s a refreshing dish that’s perfect for lunch or dinner. If you love combining savory chicken with the sweet tang of pineapple, this recipe is for you! Let’s dive into this delightful, healthy, and gluten-free meal that you’re going to adore.
Introduction
There’s something about the blend of tropical ingredients that makes Tropical Hawaiian Chicken Salad with Quinoa and Pineapple so unique and flavorful. Imagine enjoying a delicious salad that combines juicy pineapple, tender chicken, creamy avocado, and the slight bite of quinoa, all wrapped in a tangy lime dressing. Inspired by the bright and fresh cuisine of Hawaii, this dish offers a perfect balance of sweet and savory.
I first discovered this recipe on a family trip to the Hawaiian Islands. We had just come back from a hike when we stumbled upon a small beachside café. Their signature salad was so refreshing after a long day under the sun that I knew I had to recreate it at home. Now, it’s a staple in my weekly meal prep, and I can’t wait for you to try it!
Ingredients
To prepare this comforting Tropical Hawaiian Chicken Salad with Quinoa and Pineapple, you’ll need:
Marinade:
- 1⁄3 cup light coconut milk (canned)
- 1⁄4 cup fresh pineapple juice
- 1 tbsp gluten-free tamari sauce
- Zest of 1 lime
- 2 garlic cloves (minced)
- 1⁄4 tsp onion powder
- 1⁄4 tsp cumin
- 1⁄4 tsp paprika
- 1⁄4 tsp ginger powder
- 1⁄4 tsp salt (or to taste)
Chicken & Salad:
- 1⁄2 tbsp olive oil
- 1 large chicken breast (halved horizontally)
- 3⁄4 cup fresh pineapple pieces
- 6 cups chopped romaine lettuce
- 1⁄2 avocado (sliced)
- 1⁄2 red onion (thinly sliced)
- 1⁄2 cup cherry tomatoes (halved)
- 1 1⁄2 cups cooked quinoa (gluten-free substitute for rice)
Dressing:
- 1 1⁄2 tbsp lime juice
- 2 1⁄2 tbsp olive oil
- 2 tbsp finely chopped cilantro
- 1⁄2 tsp honey (or maple syrup for vegan option)
- 1⁄4 tsp salt
- Black pepper to taste
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How to Make Tropical Hawaiian Chicken Salad with Quinoa and Pineapple
Follow these steps to create your own delicious Tropical Hawaiian Chicken Salad with Quinoa and Pineapple:
1. Marinate Chicken:
In a bowl, combine coconut milk, pineapple juice, tamari sauce, lime zest, garlic, onion powder, cumin, paprika, ginger powder, and salt. Place the chicken in the marinade and let it sit for at least 3 hours, preferably overnight.
2. Prepare Dressing:
Mix lime juice, olive oil, cilantro, honey (or maple syrup), salt, and black pepper in a jar. Shake well and let it sit for 15 minutes to allow the flavors to meld together.
3. Cook Chicken:
Heat olive oil in a skillet over medium-high heat. Sear the marinated chicken breast for 3 minutes per side or until golden brown. Remove from heat, let rest under foil for 5 minutes, then slice into thick strips.
4. Sear Pineapple:
Using the same skillet, sear the pineapple pieces until caramelized and golden, about 2-3 minutes per side.
5. Assemble Salad:
On a platter, arrange the chopped romaine lettuce, avocado slices, red onion, cherry tomatoes, and cooked quinoa.
6. Top Salad:
Add the seared chicken and pineapple over the salad.
7. Serve:
Drizzle the prepared dressing generously over the salad and enjoy your vibrant, tropical dish!
Helpful Tips
To ensure your Tropical Hawaiian Chicken Salad turns out perfect, here are a few helpful tips:
- Marinating time: For maximum flavor, marinate the chicken overnight if possible. This allows the pineapple juice to tenderize the meat while infusing it with delicious tropical flavor.
- Gluten-Free Option: If you want to keep it strictly gluten-free, make sure to use gluten-free tamari sauce instead of regular soy sauce.
- Vegan Option: Swap the chicken with grilled tofu or tempeh for a vegan twist. You can also use maple syrup in place of honey for the dressing.
Cooking Tips
Here are a few more tips to help you succeed with this recipe:
- Caramelizing Pineapple: Make sure the skillet is hot before adding the pineapple. This will give the fruit a beautifully caramelized exterior without making it too soft.
- Perfect Quinoa: Fluff the cooked quinoa with a fork and let it cool slightly before adding it to the salad to avoid wilting the lettuce.
- Equipment Tips: A cast-iron skillet is perfect for getting that deep, caramelized sear on the chicken and pineapple. If you don’t have one, a nonstick skillet works fine too.
Serving Suggestions
Tropical Hawaiian Chicken Salad with Quinoa and Pineapple is a standalone dish packed with nutrients, but if you’re looking to complement it with a side or a drink, here are some ideas:
- Side Dishes: Pair it with a side of sweet potato fries or coconut rice for extra tropical vibes.
- Beverages: A refreshing coconut water, iced hibiscus tea, or even a tropical smoothie would complement the flavors perfectly.
- Presentation Tips: For a beautiful presentation, serve the salad on a wide, shallow bowl or platter. Garnish with fresh cilantro and lime wedges for an added pop of color.
Nutritional Information
This Tropical Hawaiian Chicken Salad is not only delicious but also packed with healthy ingredients that fuel your body with essential nutrients.
Nutritional Information (per serving)
Calories: 420 kcal
Carbohydrates: 35 g
Protein: 30 g
Fat: 20 g
Saturated Fat: 5 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 11 g
Trans Fat: 0 g
Cholesterol: 75 mg
Sodium: 450 mg
Potassium: 950 mg
Fiber: 7 g
Sugar: 12 g
Vitamin A: 1200 IU
Vitamin C: 45 mg
Calcium: 75 mg
Iron: 2 mg
This dish is high in protein, thanks to the chicken and quinoa, and rich in vitamins and minerals from the fresh vegetables and pineapple. It’s a great meal for anyone looking for a healthy, gluten-free option that’s bursting with flavor.
Storage and Leftovers
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: If you prefer a warm salad, reheat the chicken and pineapple in a skillet for a few minutes before serving.
This salad is also great for meal prepping! Simply store the ingredients separately and assemble right before eating to keep everything fresh.
Frequently Asked Questions (FAQs)
Q: Can I make this salad vegan?
A: Absolutely! You can replace the chicken with grilled tofu or tempeh and use maple syrup instead of honey in the dressing.
Q: Can I substitute quinoa with another grain?
A: Yes! Brown rice or couscous are great alternatives, though they may alter the texture slightly.
Q: How can I make this salad spicier?
A: Add a pinch of cayenne pepper to the marinade or dressing for a little extra heat.
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Conclusion
Now that you’ve learned how to make Tropical Hawaiian Chicken Salad with Quinoa and Pineapple, it’s time to bring a taste of the islands to your home! Whether you’re preparing it for lunch, dinner, or meal prep, this salad is guaranteed to satisfy with its fresh flavors and hearty ingredients.
I’d love to hear how your salad turned out! Share your thoughts in the comments below and let me know if you added any personal twists to the recipe.
Print
Tropical Hawaiian Chicken Salad with Quinoa and Pineapple
Description
Welcome to a taste of the tropics! ???? This Tropical Hawaiian Chicken Salad with Quinoa and Pineapple brings the vibrant flavors of Hawaii right to your table. It’s a refreshing dish that’s perfect for lunch or dinner. If you love combining savory chicken with the sweet tang of pineapple, this recipe is for you! Let’s dive into this delightful, healthy, and gluten-free meal that you’re going to adore.
Ingredients
- 1⁄3 cup light coconut milk (canned)
- 1⁄4 cup fresh pineapple juice
- 1 tbsp gluten-free tamari sauce
- Zest of 1 lime
- 2 garlic cloves (minced)
- 1⁄4 tsp onion powder
- 1⁄4 tsp cumin
- 1⁄4 tsp paprika
- 1⁄4 tsp ginger powder
- 1⁄4 tsp salt (or to taste)
Chicken & Salad:
- 1⁄2 tbsp olive oil
- 1 large chicken breast (halved horizontally)
- 3⁄4 cup fresh pineapple pieces
- 6 cups chopped romaine lettuce
- 1⁄2 avocado (sliced)
- 1⁄2 red onion (thinly sliced)
- 1⁄2 cup cherry tomatoes (halved)
- 1 1⁄2 cups cooked quinoa (gluten-free substitute for rice)
Dressing:
- 1 1⁄2 tbsp lime juice
- 2 1⁄2 tbsp olive oil
- 2 tbsp finely chopped cilantro
- 1⁄2 tsp honey (or maple syrup for vegan option)
- 1⁄4 tsp salt
- Black pepper to taste
Instructions
1. Marinate Chicken:
In a bowl, combine coconut milk, pineapple juice, tamari sauce, lime zest, garlic, onion powder, cumin, paprika, ginger powder, and salt. Place the chicken in the marinade and let it sit for at least 3 hours, preferably overnight.
2. Prepare Dressing:
Mix lime juice, olive oil, cilantro, honey (or maple syrup), salt, and black pepper in a jar. Shake well and let it sit for 15 minutes to allow the flavors to meld together.
3. Cook Chicken:
Heat olive oil in a skillet over medium-high heat. Sear the marinated chicken breast for 3 minutes per side or until golden brown. Remove from heat, let rest under foil for 5 minutes, then slice into thick strips.
4. Sear Pineapple:
Using the same skillet, sear the pineapple pieces until caramelized and golden, about 2-3 minutes per side.
5. Assemble Salad:
On a platter, arrange the chopped romaine lettuce, avocado slices, red onion, cherry tomatoes, and cooked quinoa.
6. Top Salad:
Add the seared chicken and pineapple over the salad.
7. Serve:
Drizzle the prepared dressing generously over the salad and enjoy your vibrant, tropical dish!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Marinating time: For maximum flavor, marinate the chicken overnight if possible. This allows the pineapple juice to tenderize the meat while infusing it with delicious tropical flavor.
- Gluten-Free Option: If you want to keep it strictly gluten-free, make sure to use gluten-free tamari sauce instead of regular soy sauce.
- Vegan Option: Swap the chicken with grilled tofu or tempeh for a vegan twist. You can also use maple syrup in place of honey for the dressing.
