Preparation

Prepare the Ingredients:
Start by peeling, coring, and cutting the pineapple into bite-sized chunks. Set aside.

Dice the cooked chicken breast into small pieces.
Peel and dice the cucumber, seed and dice the red bell pepper, thinly slice the red onion, and halve the cherry tomatoes.

Shred the lettuce or use a mix of salad greens.
If desired, toast the coconut flakes in a dry pan over medium heat until golden brown. Set aside.

Chop the fresh cilantro, mint, and macadamia nuts. Set aside.

Make the Dressing:
In a small bowl, whisk together the pineapple juice, lime juice, soy sauce, honey, extra virgin olive oil, grated ginger, minced garlic, salt, and pepper. Set aside.

For the Dressing:
• 1/4 cup pineapple juice
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons extra virgin olive oil
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• Salt and pepper to taste

Assemble the Salad:
In a large salad bowl, combine the pineapple chunks, diced chicken breast, diced cucumber, diced red bell pepper, sliced red onion, halved cherry tomatoes, shredded lettuce or salad greens, toasted coconut flakes (if using), chopped cilantro, mint, and macadamia nuts (if using).

Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly.

Serve and Enjoy:
Transfer the Hawaiian salad to individual serving plates or bowls.

Garnish with additional fresh herbs and a sprinkle of toasted coconut flakes for an extra tropical touch.
Serve immediately and relish the refreshing flavours of this Hawaiian-inspired salad.

Optional Additions:
For an added burst of flavour, consider including grilled shrimp, diced mango, or avocado slices in the salad.