Quinoa Salad with Pineapple Lime Chicken


One more day closer to Memorial Day weekend and T.W.O. has one more recipe for you to make! It involves pineapple, mint, lime and honey – – – and no it’s not the drink of the day on the cruise ship. Sounds like it though, right? Anyone want a topper!? Well, we will let you decide after you try this recipe out!

 Quinoa Salad with Pineapple Lime Chicken

– 2 large limes, juiced
– 1 Tablespoon Fresh Mint, chopped
– 1 Tablespoon honey
– 2 skinless chicken breasts
– ½ cup uncooked quinoa
– 1 cup water
– 1 teaspoon coconut oil
– ½ sweet onion, sliced
– 4 pineapple rings
– ¼ cup cilantro, chopped
– ¼ cup fresh mint, chopped
– 2 Tablespoons coconut flakes
– ¼ cup pineapple juice
– ½ avocado
– Salt
– Pepper


  1. In a bowl, combine lime juice, mint and honey. Add the washed chicken breast and mix. Cover and place in the refrigerator for a minimum of 2 hours.
  2. To make the quinoa: heat 1 teaspoon of coconut oil on medium-high heat in a medium pan. Toast the uncooked quinoa until slightly brown.
  3. Pour the quinoa into a large pot filled with the water. Bring to a boil and then cover and turn down to low. The quinoa will be ready once all the water is absorbed, about 15 minutes.
  4. While the quinoa is cooking, heat up the barbeque and cook the chicken about 5 minutes per side or until fully cooked. Remove from heat.
  5. In a large bowl, mix the quinoa, mint, cilantro, mint, pineapple juice and coconut. Add salt and pepper to taste.
  6. Place the onion rings and pineapple slices on the grill over medium-high heat for about 2 minutes each side. You want to char is a little.
  7. For the assembly – place the quinoa on a plate, top with sliced chicken, a side of pineapple and onions covered with 2 slices of avocado and cilantro to garnish.

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Happy Cooking!

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