Grilled Chicken Pineapple Salad Recipes

GRILLED CHICKEN AND PINEAPPLE SALAD

Steps:

• If using a broiler, turn it on.
• For the pasta, bring water to boil in a covered pot.
• Wash, trim and chop fennel finely and place in large serving bowl.
• Cut pineapple into small pieces. You will need about 3/4 of the pineapple to make 1 1/2 cups. Add to fennel.
• If using a stove-top grill, prepare. Grill or broil chicken until it is brown on both sides, about 10 minutes, depending on thickness of pieces.
• Cook pasta according to package directions.
• Cut up olives and grate onion; add to bowl along with anchovy paste, mustards, Worcestershire sauce, yogurt and vinegar.
• Wash, trim and dry arugula.
• When chicken is cooked, remove and cut into julienne strips; add to bowl.
• Drain pasta and add to bowl. Season with pepper.
• Arrange arugula on two serving plates and top with chicken salad. Add two slices of crusty French or Italian bread.

GRILLED PINEAPPLE AND CHICKEN SALAD

Steps:

• Preheat the grill. Season the chicken with salt, pepper, and 1 1/2 tablespoons of olive oil. Place the chicken on the grill and cook for about 4 minutes on each side, or until cooked through and nicely marked by the grill. Brush the pineapple slices with the remaining olive oil and season lightly with salt and pepper. Place the pineapple slices on the grill and cook for 1 to 2 minutes on each side, or until the fruit is slightly softened and nicely marked by the grill. Remove from the grill and cool. Reserve 4 slices of the pineapple and dice the rest of the fruit. Dice the cooled chicken. In the bowl of a food processor, add the 4 reserved slices of fruit. Process until mostly smooth. While the processor is still running, add the walnut oil in a steady stream until combined and emulsified. Stir in the chervil and season the vinaigrette with salt and pepper. In a mixing bowl, toss the diced chicken, pineapple, red onions, celery, and walnuts with the dressing. Cover the salad and refrigerate for 1 hour.
• Heat the vegetable oil in a non-reactive and heavy-bottomed pot until 350 degrees F. Add wontons slowly to prevent the oil from bubbling over. Fry the wontons for 30 seconds or until crispy. Drain on paper towels and season with salt and sesame oil.
• Serve chicken salad on top of Bibb lettuce leaves and garnish with chopped parsley and fried wontons.

GRILLED CHICKEN SALAD WITH PINEAPPLE

Steps:

• Marinate chicken breast strips in 1 cup (250mL) VH Honey Garlic Sauce for 1 hour.
• Spray grill with PAM Grilling Spray, heat grill and grill chicken over medium high heat until cooked through, about 7 minutes.
• In a large bowl place pineapple, red onion and greens. Just before serving toss with dressing, put salad onto individual plates and top with equal amounts of grilled chicken.

GRILLED CHICKEN AND PINEAPPLE SALAD

Steps:

• Drain pineapple, reserving 2 tablespoons juice. In a small bowl, combine the juice; oil, soy sauce, vinegar, honey, ginger and cayenne. Brush some over pineapple slices; set aside. , Sprinkle both sides of chicken with pepper; grill or broil for 4-5 minutes on each side or until a thermometer reads 170°. Slice into strips. , Grill or broil pineapple, turning to brown both sides, for 2-3 minutes or until heated through. In a large bowl, toss the greens, peppers, mushrooms and onion. Top with chicken and pineapple; or arrange on four plates. Drizzle with remaining dressing.

GRILLED CHICKEN & PINEAPPLE SALAD WITH PINEAPPLE-SERRANO DRESSING

Steps:

• Heat grill to medium heat.
• Grill chicken 5 to 7 min. on each side or until done (165°F). Meanwhile, grill pineapple slices and chile 8 to 10 min. or until tender, turning occasionally.
• Cut pineapple into 1/2-inch chunks. Blend dressing, 2/3 cup pineapple chunks and chile in blender until smooth. Cut chicken into strips.
• Combine chicken, dressing mixture, remaining pineapple chunks and all remaining ingredients except lime juice. Drizzle with lime juice.

GRILLED PINEAPPLE SALAD

Steps:

• Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined. Add chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally.
• Preheat outdoor grill for medium-high heat and lightly oil the grate.
• Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge.
• Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes. Cut chicken and pineapple into bite-sized pieces.
• Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.

GRILLED PINEAPPLE CHICKEN

Steps:

• In a large bowl, combine the first six ingredients; add chicken and turn to coat. Cover and refrigerate 1-2 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165°. If desired, serve with grilled pineapple and sliced green onions.

GRILLED CHICKEN & PINEAPPLE SALAD

Steps:

• Heat grill to medium heat.
• Mix dressing, cilantro, lime zest and juice until blended.
• Grill chicken 6 to 8 min. on each side or until done (165°F). Meanwhile, grill pineapple 2 to 3 min. on each side or until heated through and lightly browned.
• Cut chicken into thin slices and pineapple into bite-size chunks. Cover platter with salad greens; top with chicken and pineapple. Drizzle with dressing mixture just before serving.

BROILED CHICKEN THIGHS WITH PINEAPPLE-CUCUMBER SALAD

Steps:

• Heat broiler, with rack 4 inches from heat. Combine lime zest, chili powder, and 2 teaspoons salt. On a rimmed baking sheet, rub chicken all over with mixture. Turn skin side down.
• Broil chicken 5 minutes. Flip and broil until skin is crisp and chicken is cooked through, about 8 minutes.
• Meanwhile, combine lime juice, pineapple, cucumber, and cilantro. Season with salt and pepper. Serve chicken with salad.