In a bowl, whisk together light coconut milk, gluten-free tamari sauce, lime zest, lime juice, minced garlic, onion powder, cumin, paprika, ginger powder, and salt to create a flavorful marinade. Add the large chicken breast to the bowl, making sure it’s well-coated. Cover the bowl and let it marinate in the refrigerator for at least 3 hours, or overnight for maximum flavor and tenderness.

While the chicken is marinating, prepare the dressing for your Hawaiian Chicken Salad. In a jar, mix together honey, lime juice, olive oil, and cumin, sealing the jar tightly. Shake vigorously for about 30 seconds until the ingredients are well combined. Allow the dressing to sit for 15 minutes at room temperature.

After marinating, heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Place the marinated chicken breast into the skillet. Cook for about 5-6 minutes on each side, until golden brown and the internal temperature reaches 165°F. Allow the chicken to rest for 5 minutes before slicing.

In the same skillet, add fresh pineapple pieces and sear on medium heat until caramelized, about 2-3 minutes on each side.

On a large platter, layer chopped romaine lettuce, diced avocado, sliced red onion, halved cherry tomatoes, and cooked quinoa. Artfully arrange the sliced chicken and seared pineapple on top.

Drizzle the dressing generously over the salad just before serving. Toss gently to combine all the flavors.