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)

Chicken & Salad:

• 1/2 tbsp olive oil
• 1 large chicken breast (halved horizontally)
• 3/4 cup fresh pineapple pieces
• 6 cup chopped romaine lettuce
• 1/2 avocado (sliced)
• 1/2 red onion (thinly sliced)
• 1/2 cherry tomatoes (halved)
• 1 1/2 cup cooked quinoa (as a gluten-free substitute for rice)

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