Name: Tropical Grilled Chicken Salad with Pineapple and Quinoa
Prep time: 10 min
Cook time: PT-487093H16M1S
Total time: PT-487093H16M1S
Cuisine: Tropical
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); 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; 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

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This vibrant and fresh tropical grilled chicken salad is bursting with flavors that transport you straight to the beach. The combination of a zesty marinade, tender chicken, and a refreshing salad topped with quinoa, pineapple, and a tangy lime dressing makes this dish the perfect balance of sweet, savory, and healthy. Whether you’re in the mood for a light dinner or a satisfying lunch, this recipe is both delicious and nourishing.

Why You’ll Love This Recipe

This recipe is a flavorful fusion of tropical ingredients and wholesome goodness. The chicken is marinated in a mix of coconut milk, pineapple juice, and spices, creating a juicy and fragrant base. Paired with fresh romaine lettuce, avocado, cherry tomatoes, and quinoa, this salad offers a satisfying texture and taste. The dressing adds a zesty punch of lime and cilantro, making every bite a burst of flavor. Plus, it’s gluten-free, dairy-free, and can easily be made vegan by substituting honey with maple syrup.

Tropical Grilled Chicken Salad with Pineapple and Quinoa

Ingredients

For the Marinade:

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)

For the 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 (as a gluten-free substitute for rice)

For the 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Marinade:

In a bowl, combine the light coconut milk, pineapple juice, tamari sauce, lime zest, minced garlic, onion powder, cumin, paprika, ginger powder, and salt.
Whisk the mixture until well combined.
Place the halved chicken breasts in a resealable bag or shallow dish, and pour the marinade over the chicken.
Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2-4 hours, to allow the flavors to infuse.

For the Chicken & Salad:

Heat 1/2 tablespoon olive oil in a large skillet over medium heat.
Remove the chicken from the marinade and cook for about 5-6 minutes on each side, or until the chicken reaches an internal temperature of 165°F and is fully cooked through. Remove from heat and set aside to rest for a few minutes before slicing it thinly.
While the chicken cooks, prepare the salad by placing the chopped romaine lettuce in a large bowl.
Add the fresh pineapple pieces, sliced avocado, red onion, cherry tomatoes, and cooked quinoa to the bowl with the lettuce.
Toss gently to combine all ingredients.

For the Dressing:

In a small bowl, whisk together lime juice, olive oil, chopped cilantro, honey (or maple syrup), salt, and black pepper until well combined.

To Assemble the Salad:

Arrange the salad mixture on plates or in bowls.
Top with the sliced grilled chicken.
Drizzle the cilantro-lime dressing over the salad and toss gently to coat.

Servings and Timing

Servings: This recipe serves 2-3 people.
Prep time: 10 minutes for the dressing and salad prep
Cook time: 15-20 minutes for grilling the chicken
Total time: 40-50 minutes (including marinating time)

Variations

Vegan Option: Omit the chicken and replace with grilled tofu or tempeh marinated in the same coconut-pineapple marinade for a plant-based version.
Spicy Kick: Add some sliced jalapeños or a pinch of chili flakes to the salad or dressing for a spicy twist.
Add Nuts: Sprinkle some toasted coconut flakes or chopped cashews on top for added crunch and flavor.

Storage/Reheating

Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. The salad components (except avocado) can also be stored separately for up to 2 days.
Freezing: It’s best to freeze the chicken separately if you want to store it long-term. Freeze for up to 3 months and reheat when ready to serve.
Reheating: Reheat the chicken in the microwave or on the stovetop until warmed through. Fresh salads with avocado are best served immediately.

FAQs

1. Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs are a great alternative and will add extra juiciness and flavor. Just adjust the cooking time to ensure they reach an internal temperature of 165°F.

2. Can I make this salad ahead of time?

Yes, you can prep the salad ingredients (except for avocado) and store them in the refrigerator for up to 1-2 days. Add the avocado and dressing just before serving.

3. Can I use a store-bought dressing?

Yes, if you’re short on time, feel free to use a store-bought dressing. Look for one with clean ingredients if you’re aiming for a Whole30-compliant or clean option.

4. How can I make the dressing creamier?

For a creamier dressing, you can add a bit of plain coconut yogurt or a tablespoon of mayonnaise to the dressing base.

5. Can I use brown rice instead of quinoa?

Yes, brown rice is a great substitute for quinoa if you prefer a different grain or if quinoa is unavailable.

6. Is this recipe Whole30 compliant?

Yes, this recipe is Whole30 compliant if you omit the honey and use maple syrup as a substitute in the dressing.

7. Can I grill the chicken instead of cooking it in a skillet?

Yes, you can absolutely grill the chicken instead of cooking it in a skillet. Preheat the grill to medium-high and cook the chicken for 6-7 minutes per side.

8. How do I make the chicken more flavorful?

You can marinate the chicken longer (up to 12 hours) to infuse even more flavor into the meat. The marinade is packed with tropical flavors that will make the chicken extra juicy.

9. Can I use frozen pineapple?

Fresh pineapple is recommended for the best flavor, but frozen pineapple can be used if fresh is unavailable. Just thaw it before adding to the salad.

10. Can I add more vegetables to the salad?

Absolutely! You can add any veggies you like, such as cucumber, bell peppers, or carrots, to make the salad even more colorful and nutrient-dense.

Conclusion

This tropical grilled chicken salad with pineapple and quinoa is a refreshing and nutrient-packed dish that’s perfect for a light yet satisfying meal. With the delicious marinade, juicy grilled chicken, and a zesty lime dressing, this salad brings together fresh ingredients that are as tasty as they are healthy. Whether you’re following a specific diet or simply craving something flavorful, this dish is sure to become a favorite. Enjoy the tropical vibes with every bite!