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Bowl of gluten-free Hawaiian Chicken Salad with fresh tropical ingredients

Hawaiian Chicken Salad

A refreshing and comforting Hawaiian Chicken Salad that combines juicy chicken, vibrant pineapple, and fresh greens, perfect for family gatherings and easy to prepare.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Hawaiian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1/3 cup light coconut milk Adds creaminess and tropical flavor
  • 1/4 cup fresh pineapple juice Enhances tropical taste
  • 1 tbsp gluten-free tamari sauce Soy sauce alternative
  • 1 tbsp olive oil For marinating the chicken
  • Zest of 1 lime Adds brightness
  • 2 cloves garlic, minced For flavor
  • 1/4 tsp onion powder
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp ginger powder
  • 1/4 tsp salt Seasoning
For the Salad
  • 1 large chicken breast Main protein
  • 3/4 cup fresh pineapple pieces For sweetness
  • 6 cups chopped romaine lettuce
  • 1/2 avocado, sliced Adds creaminess
  • 1/2 medium red onion, sliced
  • 1/2 cup cherry tomatoes, halved For color
  • 1 1/2 cups cooked quinoa For added texture
  • 1 1/2 tbsp lime juice For dressing
  • 2 1/2 tbsp olive oil For dressing
  • 2 tbsp finely chopped cilantro For freshness
  • 1/2 tsp honey Adds sweetness
  • 1/4 tsp salt
  • to taste black pepper For seasoning

Method
 

Preparation
  1. In a bowl, combine coconut milk, pineapple juice, gluten-free tamari, lime zest, garlic, onion powder, cumin, paprika, ginger powder, salt, and olive oil. Add the chicken breast, ensuring it’s well-coated. Marinate for a minimum of 3 hours, preferably overnight.
  2. In a jar, shake together lime juice, olive oil, cilantro, honey, salt, and black pepper. Set aside for at least 15 minutes.
Cooking
  1. Heat a non-stick skillet over high heat and add a little olive oil. Cook the marinated chicken for about 3 minutes on each side until golden, then cover loosely with foil for about 5 minutes before slicing.
  2. In the same skillet, sear pineapple pieces for about 1-2 minutes on each side until caramelized.
Assembly
  1. On a platter, arrange chopped romaine, avocado slices, red onion, cherry tomatoes, and cooked quinoa. Top with sliced chicken and seared pineapple.
  2. Drizzle the dressing over the top and serve immediately.

Notes

Serve alongside warm gluten-free bread or rice cakes. This salad is versatile; feel free to add any vegetables or substitute proteins as needed.