For the Marinade:

• 1/3 cup light coconut milk (canned)
• 1/4 cup fresh pineapple juice
• Zest of 1 lime
• 1 tbsp gluten-free tamari sauce
• 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 (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 a vegan option)
• 1/4 tsp salt
• Black pepper, to taste