Hawaiian Chicken Salad with Sliced Chicken and Seared Pineapple Recipe
This Hawaiian Chicken Salad is a vibrant, gluten-free dish combining marinated grilled chicken, fresh pineapple, and nutrient-packed quinoa tossed with crisp romaine lettuce and a tangy lime cilantro dressing. Perfect for a healthy, flavorful meal that’s easy to prepare and ideal for a whole health flexi-plan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes plus marinating time
- Yield: 2 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Hawaiian
- Diet: Gluten Free
Ingredients
Scale
Marinade
- 1/3 cup light coconut milk
- 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
- 1/2 tbsp olive oil
Main Ingredients
- 1 large chicken breast
- 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
Dressing
- 1 1/2 tbsp lime juice
- 2 1/2 tbsp olive oil
- 2 tbsp finely chopped cilantro
- 1/2 tsp honey
- 1/4 tsp salt
- Black pepper, to taste
Instructions
- Marinate Chicken: In a bowl, combine light coconut milk, fresh pineapple juice, gluten-free tamari sauce, lime zest, minced garlic, onion powder, cumin, paprika, ginger powder, salt, and olive oil to make the marinade. Add the chicken breast and coat completely. Cover and refrigerate for at least 3 hours, preferably overnight, to infuse flavors.
- Prepare Dressing: In a jar, combine lime juice, olive oil, chopped cilantro, honey, salt, and black pepper. Shake well and set aside for at least 15 minutes to let the flavors meld.
- Cook Chicken: Heat a non-stick skillet over high heat and add olive oil. Remove the chicken from the marinade and place it in the hot skillet. Cook each side for about 3 minutes or until golden and cooked through. Remove the chicken, cover loosely with foil, and let it rest for 5 minutes before slicing thickly.
- Sear Pineapple: In the same skillet, add fresh pineapple pieces and sear them until golden and caramelized, about 2-3 minutes per side. Remove and set aside.
- Assemble Salad: On a large platter, arrange chopped romaine lettuce, sliced avocado, red onion, cherry tomatoes, and cooked quinoa. Top the salad with the sliced chicken breast and the seared pineapple pieces for a burst of sweetness.
- Serve: Drizzle the prepared lime cilantro dressing over the salad. Toss gently if desired, and serve immediately for a fresh, flavorful meal.
Notes
- For best flavor, marinate the chicken overnight.
- Fresh pineapple can be substituted with other tropical fruits like mango or papaya.
- Ensure quinoa is fully cooked and cooled before adding to the salad.
- Adjust seasoning and dressing ingredients to taste.
- This salad can be served warm or chilled depending on preference.
Keywords: Hawaiian chicken salad, gluten-free salad, quinoa salad, tropical chicken salad, healthy chicken salad, lime cilantro dressing, seared pineapple