Whisk together light coconut milk, fresh pineapple juice, gluten-free tamari sauce, minced garlic in a bowl. Add the chicken and coat thoroughly. Cover and refrigerate for at least 3 hours, preferably overnight.

In a jar, combine olive oil, fresh lime juice, chopped cilantro, honey, and a pinch of salt. Shake until blended and let sit for 15 minutes.

Heat a skillet over medium-high heat, add olive oil, and cook the marinated chicken for about 3 minutes each side until golden brown, reaching an internal temperature of 165°F. Let rest for 5 minutes before slicing.

In the same skillet, sear fresh pineapple pieces for 2-3 minutes until caramelized.

On a platter, arrange chopped romaine lettuce, then top with sliced avocado, red onion, cherry tomatoes, quinoa, chicken slices, and seared pineapple.

Drizzle the dressing over the salad, toss gently, and serve. Enjoy fresh!