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1.
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In a medium-sized bowl, combine the lime juice, mint and honey.
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Add the chicken and flip them a couple of times to coat with the marinade.
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Cover and refrigerate for at least 2 hours or up to overnight.
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2.
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To make the quinoa: 3.
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Heat the coconut oil on medium-high heat in a medium pan.
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Toast the uncooked quinoa until lightly golden and nutty smelling, about 2-3 minutes.
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4.
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Pour the toasted quinoa into a large pot and combine with water.
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Bring to a boil on high heat, and then cover and turn to low heat.
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Cook until the water is absorbed, about 15 minutes.
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5.
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Heat your grill up to medium/high heat.
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When hot add your chicken and cook until it is no longer pink throughout, about 4-6 minutes a side depending on how hot your grill is.
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Remove chicken from the grill to a plate.
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Cover the chicken with some foil and set aside to let it rest.
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6.
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Turn the heat up on your grill to high heat, and add the sliced onions and pineapple rings.
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Cook until they have a nice char, about 1-2 minutes per side.
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Set aside and turn off the grill.
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7.
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In a large bowl, combine the cooked quinoa, chopped cilantro, mint, coconut flakes, and pineapple juice.
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Toss until well mixed.
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8.
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Divide the quinoa between two bowls and top with avocado, grilled onions and pineapple, toasted macadamia nuts and a chicken breast.
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9.
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Serve!
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Notes: If youre not sure how to to toast coconut flakes and macadamia nuts, I put them in a 400 F oven onto separate tin foil lined pans.
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Coconut flakes only take 2-3 minutes to go lightly golden, macadamia nuts take closer to 10 minutes.
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Be sure to watch closely so you dont burn them.
