This Grilled Chicken and Pineapple Salad is a refreshing and vibrant dish packed with flavor. Tender grilled chicken pairs perfectly with juicy grilled pineapple, crisp greens, and a tangy dressing. It’s ideal for a light meal or a crowd-pleasing appetizer.
Why You’ll Love This Recipe
- Combines savory, sweet, and tangy flavors for a perfect balance.
- High in protein and packed with nutrients from fresh ingredients.
- Easy to customize with your favorite salad toppings and dressings.
- Great for meal prep or a healthy lunch option.
- Perfect for summer grilling or any time you crave a light, flavorful dish.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chicken and Pineapple:
- Boneless, skinless chicken breasts
- Pineapple slices (fresh preferred)
- Olive oil
- Salt
- Black pepper
- Paprika
- Garlic powder
For the Salad:
- Mixed greens (spinach, arugula, or romaine)
- Cherry tomatoes (halved)
- Cucumber (sliced)
- Red onion (thinly sliced)
- Avocado (sliced)
For the Dressing:
- Olive oil
- Fresh lime juice
- Honey
- Dijon mustard
- Salt and pepper to taste
Directions
- Marinate the Chicken:
- In a bowl, mix olive oil, salt, pepper, paprika, and garlic powder. Rub the mixture over the chicken breasts and let them marinate for 15–20 minutes.
- Grill the Chicken and Pineapple:
- Preheat the grill or grill pan over medium heat. Lightly oil the grates.
- Grill the chicken for 6–8 minutes per side, or until fully cooked and juices run clear. Set aside to rest for 5 minutes before slicing.
- Grill the pineapple slices for 2–3 minutes per side, or until grill marks appear and the fruit is slightly caramelized.
- Prepare the Salad:
- In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and avocado slices.
- Make the Dressing:
- In a small bowl or jar, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper until well combined.
- Assemble the Salad:
- Add the sliced chicken and grilled pineapple to the salad bowl. Drizzle the dressing over the top and toss gently to combine.
- Serve:
- Divide the salad among plates and serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Spicy Twist: Add a pinch of cayenne pepper or chili flakes to the chicken marinade for a spicy kick.
- Tropical Flair: Toss in some shredded coconut or diced mango for extra tropical flavor.
- Vegetarian Option: Swap the chicken for grilled tofu or chickpeas.
- Nuts and Seeds: Sprinkle toasted almonds, walnuts, or sunflower seeds for added crunch.
- Cheese Addition: Add crumbled feta or goat cheese for a creamy, tangy touch.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent the salad from getting soggy.
- Reheating: Reheat the chicken and pineapple in a skillet or microwave before adding them to the salad.
- Freezing: Freezing is not recommended for this dish due to the fresh ingredients.
FAQs
1. Can I use canned pineapple instead of fresh?
Yes, but fresh pineapple provides better texture and flavor when grilled.
2. How do I ensure the chicken stays juicy?
Avoid overcooking the chicken and let it rest for a few minutes before slicing to retain its juices.
3. Can I prepare the salad ahead of time?
You can prep the ingredients and dressing in advance, but assemble the salad just before serving to keep it fresh.
4. What can I serve with this salad?
Pair it with crusty bread, a light soup, or a side of quinoa for a more filling meal.
5. Can I use pre-cooked chicken?
Yes, rotisserie or leftover grilled chicken works well in this recipe.
6. What’s a good substitute for lime juice in the dressing?
Lemon juice or apple cider vinegar can be used as an alternative.
7. How can I add more protein to the salad?
Include hard-boiled eggs, chickpeas, or a sprinkle of hemp seeds for an extra protein boost.
8. Is this salad gluten-free?
Yes, all the ingredients are naturally gluten-free. Just ensure the Dijon mustard is certified gluten-free if needed.
9. Can I use spinach alone for the greens?
Absolutely, spinach works well as a standalone base for the salad.
10. How can I make the dressing creamier?
Add a tablespoon of Greek yogurt or avocado to the dressing for a creamier texture.
Conclusion
Grilled Chicken and Pineapple Salad is a delightful combination of flavors and textures that’s both nutritious and satisfying. The sweet and savory notes make it a standout dish that’s perfect for any occasion. Whether you’re hosting a summer barbecue or preparing a quick lunch, this recipe is sure to impress. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Tropical, American
Description
Brighten your day with this refreshing Grilled Chicken and Pineapple Salad! Juicy grilled chicken, sweet pineapple, creamy avocado, and vibrant veggies are tossed together over fresh greens for a healthy, tropical-inspired dish. Perfect for a quick lunch or a light dinner.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad:
- 4 cups mixed salad greens (arugula, spinach, or romaine)
- 1 cup fresh pineapple, diced
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Chicken:
- Rub the chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Preheat a grill or grill pan over medium-high heat.
- Grill the chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes before slicing into bite-sized pieces.
- Assemble the Salad:
- In a large salad bowl, arrange the mixed greens. Top with pineapple, avocado slices, cherry tomatoes, and red onion.
- Make the Dressing:
- In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper.
- Combine and Serve:
- Add the grilled chicken to the salad. Drizzle with the dressing and toss gently to combine. Serve immediately.
Notes
- Add a handful of roasted nuts or seeds, such as almonds or sunflower seeds, for extra crunch.
- Substitute mango or papaya for pineapple for a fruity twist.
- Leftover chicken works perfectly for this recipe
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