Grilled Pineapple Mojito Chicken Quinoa Bowls

1. In a medium-sized bowl, combine the lime juice, mint and honey. Add the chicken and flip them a couple of times to coat with the marinade. Cover and refrigerate for at least 2 hours or up to overnight.
2. To make the quinoa:
3. Heat the coconut oil on medium-high heat in a medium pan. Toast the uncooked quinoa until lightly golden and nutty smelling, about 2-3 minutes.
4. Pour the toasted quinoa into a large pot and combine with water. Bring to a boil on high heat, and then cover and turn to low heat. Cook until the water is absorbed, about 15 minutes.
5. Heat your grill up to medium/high heat. 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. Remove chicken from the grill to a plate. Cover the chicken with some foil and set aside to let it rest.
6. Turn the heat up on your grill to high heat, and add the sliced onions and pineapple rings. Cook until they have a nice char, about 1-2 minutes per side. Set aside and turn off the grill.
7. In a large bowl, combine the cooked quinoa, chopped cilantro, mint, coconut flakes, and pineapple juice. Toss until well mixed.
8. Divide the quinoa between two bowls and top with avocado, grilled onions and pineapple, toasted macadamia nuts and a chicken breast.
9. Serve!

Notes: If you’re 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. Coconut flakes only take 2-3 minutes to go lightly golden, macadamia nuts take closer to 10 minutes. Be sure to watch closely so you don’t burn them.