Can I use canned pineapple instead of fresh?

Yes, you can use canned pineapple, but fresh pineapple provides a brighter, more natural sweetness. If using canned, choose one packed in juice rather than syrup and drain it well before searing.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (75°C). You can also slice into the thickest part—if the juices run clear and there is no pink, it's ready.

What can I substitute for quinoa?

If you don’t have quinoa, you can use cooked brown rice, couscous, or even a mix of roasted sweet potatoes for a grain-free option.

Can I make this salad ahead of time?

Yes! You can prepare the dressing, cook the quinoa, and marinate the chicken the day before. Store each component separately in airtight containers and assemble the salad just before serving.

Hawaiian Chicken Salad

Name: Hawaiian Chicken Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Hawaiian
Ingredients: ⅓ cup light coconut milk (canned); ¼ cup fresh pineapple juice; 1 tablespoon gluten-free tamari sauce; Zest of 1 lime; 2 garlic cloves, minced; ¼ teaspoon onion powder; ¼ teaspoon cumin; ¼ teaspoon paprika; ¼ teaspoon ginger powder; ¼ teaspoon salt (or to taste); ½ tablespoon olive oil; 1 large chicken breast, halved horizontally; ¾ cup fresh pineapple pieces; 6 cups chopped romaine lettuce; ½ avocado, sliced; ½ red onion, thinly sliced; ½ cup cherry tomatoes, halved; 1 ½ cups cooked quinoa; 1 ½ tablespoons lime juice; 2 ½ tablespoons olive oil; 2 tablespoons finely chopped cilantro; ½ teaspoon honey (or maple syrup for a vegan option); ¼ teaspoon salt; Black pepper, to taste

Description

This Hawaiian Chicken Salad is a refreshing, gluten-free meal packed with tropical flavors. Featuring juicy grilled chicken, sweet caramelized pineapple, and a zesty lime dressing, it’s a nutritious and easy-to-make dish perfect for lunch or dinner.

Ingredients

Scale

Marinade

⅓ cup light coconut milk (canned)
¼ cup fresh pineapple juice
1 tablespoon gluten-free tamari sauce
Zest of 1 lime
2 garlic cloves, minced
¼ teaspoon onion powder
¼ teaspoon cumin
¼ teaspoon paprika
¼ teaspoon ginger powder
¼ teaspoon salt (or to taste)

Chicken & Salad

½ tablespoon olive oil
1 large chicken breast, halved horizontally
¾ cup fresh pineapple pieces
6 cups chopped romaine lettuce
½ avocado, sliced
½ red onion, thinly sliced
½ cup cherry tomatoes, halved
1 ½ cups cooked quinoa

Dressing

1 ½ tablespoons lime juice
2 ½ tablespoons olive oil
2 tablespoons finely chopped cilantro
½ teaspoon honey (or maple syrup for a vegan option)
¼ teaspoon salt
Black pepper, to taste

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Instructions

Marinate the Chicken: In a bowl, whisk together coconut milk, pineapple juice, tamari sauce, lime zest, garlic, onion powder, cumin, paprika, ginger powder, and salt. Place the chicken in the marinade, ensuring it is fully coated. Cover and refrigerate for at least 3 hours, preferably overnight, for the best flavor.
Prepare the Dressing: In a small jar, combine lime juice, olive oil, cilantro, honey, salt, and black pepper. Shake well and let it sit for at least 15 minutes to allow the flavors to meld.
Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Remove the chicken from the marinade, allowing excess liquid to drip off. Cook for about 3 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C). Transfer to a plate, cover loosely with foil, and let it rest for 5 minutes before slicing.
Sear the Pineapple: Using the same skillet, add the pineapple pieces and cook for 1-2 minutes per side until caramelized and golden. This enhances their natural sweetness and adds a smoky depth to the salad.
Assemble the Salad: Arrange romaine lettuce, avocado, red onion, cherry tomatoes, and cooked quinoa on a large serving platter. Top with sliced chicken and caramelized pineapple for a vibrant presentation.
Dress and Serve: Drizzle the prepared lime dressing over the salad and toss gently to combine. Serve immediately and enjoy a refreshing, tropical-inspired meal.

Notes

If using canned pineapple, drain it well before searing.
For a nutty crunch, sprinkle toasted macadamia nuts or sesame seeds over the salad.
Store leftovers in an airtight container in the fridge for up to two days. Keep the dressing separate to maintain freshness.
For extra flavor, grill the chicken instead of pan-searing it.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad, Dinner
Method: Pan-seared
Cuisine: Hawaiian, Gluten-Free

Nutrition

Serving Size: 1 plate
Calories: 500 kcal
Sugar: 10g
Sodium: 890mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 38g
Cholesterol: 75mg