Hawaiian Chicken Salad: Gluten-Free & Whole Health Flexi-Plan

Short, Catchy Intro:
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Hawaiian chicken salad is the kind of food that looks like you tried hard but actually took less effort than ordering pizza. Bright, tangy, slightly sweet, and fully gluten free, it feels like a mini vacation on a plate. Ready to pretend you are on a beach towel while you eat?

Why This Recipe is Awesome
This salad hits all the good notes. It is fresh, balanced, and not fussy. The chicken soaks up a light coconut pineapple marinade that says aloha without needing a ukulele. The quinoa adds chew and stays satisfying, so you will not doomscroll for snacks an hour later.

It is also, frankly, idiot proof. Want to marinate overnight? Great. Forgot to marinate? Still good. Hate cilantro? Swap it and no one dies. If you like quick, bright meals that make you look like a culinary genius, this is your thing. Oh and if you want more easy chicken ideas try this handy recipe I like over at Chicken Sausages with Zucchini Pasta. Trust me this one plays nicely with your weeknight vibe.

Ingredients You’ll Need

• 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
• 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
• 1 large chicken breast
• 3/4 cup fresh pineapple pieces
• 6 cup chopped romaine lettuce
• 1/2 avocado
• 1/2 red onion
• 1/2 cherry tomatoes
• 1 1/2 cup cooked quinoa
• 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

Yes the ingredient list looks long but many items are pantry staples. Keep the pineapple fresh if you can. If not, canned works in a pinch but fresh has that pop of brightness. Also season boldly on the chicken and the dressing. That is the secret to big flavor without drama.

Step-by-Step Instructions

1. Marinate Chicken
   Combine marinade ingredients and marinate chicken for a minimum of 3 hours, preferably overnight. Use a zip bag or shallow dish. Press out air and let the flavors sit in the fridge.

2. Prepare Dressing
   Shake dressing ingredients together in a jar and set aside for at least 15 minutes. This gives the honey time to loosen and the lime to wake up.

3. Cook Chicken
   Heat oil in a non-stick skillet over high heat. Add chicken and cook each side for about 3 minutes or until golden. Remove, cover loosely with foil for 5 minutes, then slice thickly.

4. Sear Pineapple
   In the same skillet, sear pineapple pieces until golden. The caramelized bits are where the magic lives. Keep them chunky so they stand out in each bite.

5. Assemble Salad
   Arrange lettuce, avocado, onion, tomatoes, and quinoa on a platter. Top with sliced chicken, seared pineapple or your favorite fruit. Have fun with the layout. This is not a math exam.

6. Serve
   Drizzle over the dressing and serve. Toss right before eating so the greens stay crisp and delightful.

Common Mistakes to Avoid

• Skipping the marinate time. Sure you can skip it, but then the chicken will taste like a sad tennis ball. Marinate at least three hours. Trust me.
• Overcrowding the skillet. Want browning or steaming? Choose. Leave space and get that golden crust.
• Using canned pineapple and expecting fresh juice brightness. Canned is fine but not identical. If you use canned, rinse it and maybe add a splash of fresh lime.
• Dressing too early and letting the salad go limp. Make the dressing early but add it at the last minute. The lettuce thanks you.
• Underseasoning the quinoa. Salt your cooking water. Bland quinoa ruins good vibes fast.

Alternatives & Substitutions

• No tamari on hand? Use gluten-free soy sauce or coconut aminos. I like the slightly sweet tang of coconut aminos if you have it.
• No quinoa? Try brown rice, farro, or even cauliflower rice for a lower carb option. Each gives a different texture so pick your mood.
• Hate cilantro? Swap flat leaf parsley or basil. I will not judge. My cilantro police are off duty.
• Dairy person who misses creaminess? Add a dollop of plain Greek yogurt to the dressing for extra tang and body.
• Want more crunch? Add toasted macadamia nuts or sliced almonds for a tropical crunch factor. Macadamias feel bougie in the best way.

FAQ

Q What if I want to grill the chicken instead of pan searing it
A Want to grill? Go for it. Preheat to medium high and grill about 3 to 4 minutes per side depending on thickness. Let it rest so the juices settle.

Q Can I make this ahead for meal prep
A Absolutely. Keep components separate. Store chicken and pineapple in one container and lettuce plus creamy add ins in another. Dress only when you are ready to eat.

Q Is this recipe kid friendly
A Mostly yes. If you have picky eaters, keep the dressing on the side and serve pineapple on the side. Kids often love the sweet and savory combo.

Q Can I use canned pineapple juice for the marinade
A Yes, but if you can, use fresh. Fresh juice has brighter acidity which helps tenderize and flavor the chicken better.

Q How long will leftovers last
A Store in the fridge up to three days. The salad will soften over time so if you plan to keep it, keep the dressing separate and add just before eating.

Q Can I use shrimp or tofu instead of chicken
A Totally. Shrimp cooks faster so keep a close eye. Tofu loves a good press, marinade, and a hot pan to get a nice crust.

Q Do I have to use honey in the dressing
A Not required. Use maple syrup or agave if you want to keep it vegan. It will still play nice with the lime.

Final Thoughts
This Hawaiian chicken salad is unfussy, colorful, and very forgiving. It works for weeknight dinners, casual lunches, and flexing a little culinary flair when guests drop by. The combo of coconut, pineapple, lime, and tamari creates a flavor orchestra that plays well with quinoa and crisp greens. You do not need a lot of effort to deliver big taste.

If you want to make it fancier, add roasted sweet potato cubes or a smear of avocado crema under the chicken. If you want to keep it simple, follow the recipe and call it a win. Either way you will have a plate that looks like you worked harder than you did. Pretty great deal.

Conclusion

If you want the original source inspiration, check out this full write up Hawaiian Chicken Salad: Gluten-Free & Whole Health Flexi-Plan. If you feel like comparing variations and seeing other bloggers take on the concept, this is a nice reference The Best Hawaiian Chicken Salad. And if you are feeling like delegating dinner for a week try meal kits from HelloFresh to get some fresh inspiration and ingredients delivered. Now go impress someone or just eat it on your couch with a show. You earned it.

Hawaiian Chicken Salad

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• Author: admin
• Total Time: 180 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A bright and tangy Hawaiian chicken salad that’s easy to make, gluten-free, and feels like a mini vacation on a plate.

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Ingredients

Scale 1x2x3x

• 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
• 1 large chicken breast
• 3/4 cup fresh pineapple pieces
• 6 cups chopped romaine lettuce
• 1/2 avocado, sliced
• 1/2 red onion, 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
• 1/4 tsp salt
• Black pepper to taste

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Instructions

1. Combine marinade ingredients and marinate chicken for a minimum of 3 hours, preferably overnight.
2. Shake dressing ingredients together in a jar and set aside for at least 15 minutes.
3. Heat olive oil in a non-stick skillet over high heat, add chicken, and cook each side for about 3 minutes or until golden.
4. In the same skillet, sear pineapple pieces until golden.
5. On a platter, arrange lettuce, avocado, onion, tomatoes, and quinoa. Top with sliced chicken and seared pineapple.
6. Drizzle dressing over the salad and serve immediately.

Notes

Make sure to season boldly to enhance the flavors. Feel free to substitute ingredients as needed.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Pan searing
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 12g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 25g
• Cholesterol: 50mg

Keywords: Hawaiian salad, chicken salad, gluten-free meal, easy salad recipe, summer salad