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!
Notes
- 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.