Roast your chicken: Preheat oven to 400°F (200°C). Toss chicken breasts with a little olive oil, salt, and pepper. Roast on a baking tray for 18–25 minutes until the internal temperature reads 165°F (74°C). Rest for 5–10 minutes, then shred with forks.

Alternatively, poach the chicken: Place chicken breasts in a pot, cover with water or low-sodium chicken broth, add a bay leaf and a couple of peppercorns, bring to a gentle simmer, then cover and cook for 12–15 minutes until done. Remove and shred.

While chicken cools, chop the celery, red onion, and cilantro. If using fresh pineapple, core and dice it; if canned, drain and pat dry.

Toast nuts and coconut (if using) on a baking tray at 350°F for 5–7 minutes, stirring once, until fragrant. Let cool.

In a small bowl, whisk together mayonnaise, Greek yogurt (if using), lemon juice, honey (or pineapple juice), salt, and pepper. Taste and adjust if needed.

In a large bowl, combine shredded chicken, pineapple, celery, onion, and chopped nuts.

Pour dressing over the mixture and gently fold until everything is evenly coated.

Fold in cilantro and toasted coconut last to maintain texture.

Chill for at least 30 minutes to let flavors meld; serve chilled or at room temperature.