• 1⁄3 cup light canned coconut milk
  
• 1⁄4 cup fresh pineapple juice
  
• 1 tbsp gluten-free tamari
  
• 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 (adjust to taste)
   

• 1⁄2 tbsp olive oil
  
• 1 large chicken breast, halved horizontally
  
• 3⁄4 cup fresh pineapple pieces
  
• 6 cups chopped romaine
  
• 1⁄2 avocado, sliced
  
• 1⁄2 red onion, thinly sliced
  
• 1⁄2 cup cherry tomatoes, halved
  
• 1 1⁄2 cups cooked quinoa (gluten-free alternative to rice)
   

• 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
   

1. Marinate the Chicken:
   Stir all marinade ingredients together. Add the chicken, making sure it’s well coated. Refrigerate for at least 3 hours or leave it overnight for deeper flavor.
    
2. Make the Dressing:
   Combine all dressing components in a jar. Shake well and let it sit for at least 15 minutes.
    
3. Cook the Chicken:
   Heat the olive oil in a non-stick skillet over high heat. Sear the chicken for about 3 minutes per side, or until nicely browned. Remove from heat, loosely cover with foil, rest for 5 minutes, and slice into thick strips.
    
4. Sear the Pineapple:
   Using the same pan, cook the pineapple until its edges caramelize and turn golden.
    
5. Assemble the Salad:
   Spread the romaine on a serving platter, then add avocado, onion, tomatoes, and quinoa. Arrange the sliced chicken and seared pineapple (or another fruit you enjoy) on top.
    
6. Serve:
   Finish by pouring the dressing over the salad just before serving.
    

• Cooking Time

• Chicken cooks ≈ 6 minutes total (3 minutes per side)
  
• Pineapple searing adds ≈ 2–3 minutes
  

• Additional Times

• Rest Time: 15 minutes
  
• Marinating Time: minimum 3 hours, preferably overnight (not included in total time)