Preheat oven to 400°F (200°C). Melt 2 teaspoons coconut oil. In a medium bowl, toss 2 cups cubed squash with the melted coconut oil until evenly coated. Spread the squash in a single layer on a cookie sheet.

Roast the squash in the preheated oven until fork-tender, about 15–20 minutes. Remove from oven and set aside.

While the squash roasts, bring 2/3 cup water to a boil in a small saucepan. Add 1/3 cup quinoa and a pinch of salt, reduce heat to low, cover, and simmer until the water is absorbed, about 15 minutes. Remove from heat and set aside; fluff with a fork.

In a bowl, toss 2/3 cup chopped onion with 2/3 cup pineapple chunks and 1 teaspoon ginger powder.

Heat a skillet over medium-high heat. Add a small amount of the melted coconut oil reserved from step 1 (if none remains, proceed without additional oil). Add the pineapple–onion mixture and cook, stirring occasionally, until the onion and pineapple are lightly caramelized, about 5–7 minutes. Transfer to a bowl and set aside.

Use the toasted ingredients as listed: add 2 tablespoons toasted macadamia nuts and 2 tablespoons toasted unsweetened coconut flakes directly to the salad mixture (no additional toasting required). If you prefer, briefly warm them in the skillet for 30–60 seconds, watching carefully so they do not burn.

In a large bowl, combine the cooked quinoa, roasted squash, caramelized pineapple and onion, toasted macadamia nuts, toasted coconut flakes, and 1 tablespoon Splenda. Stir gently to combine.

Chop 1/4 cup cilantro and fold it into the salad. Serve warm or at room temperature.