Grilled Pineapple And Poppy Seed Salad Recipes

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.

HAWAIIAN SPINACH SALAD

Steps:

• Divide spinach among four plates. Top with tomatoes, cucumber, mushrooms and onion. Arrange pineapple and ham over salad. Drizzle with dressing.

GRILLED PINEAPPLE AND POPPY SEED SALAD

Steps:

• Heat grill to medium-high heat.
• Melt butter in small saucepan on low heat. Remove from heat. Stir in sugar.
• Place pineapple on grill grate; brush with butter mixture.
• Grill 12 min. or until pineapple is golden brown on both sides, turning frequently.
• Serve topped with dressing.

GRILLED FRUIT SALAD WITH POPPYSEED DRESSING

Steps:

• Preheat grill to medium-high heat. Grease grate of grill. Fold up sides of a 12-inch-long sheet of aluminum foil to resemble a "pan." Place on grate of grill. Add coconut. Grill 10 min. or until golden brown, stirring occasionally.
• Meanwhile, place fruit on grill grate. Grill 3 min. on each side or until lightly browned on both sides. Cool fruit. Remove and discard skin from nectarines, peaches and mangos. Cut fruit into 1/2-inch pieces.
• Toss fruit with the toasted coconut and dressing just before serving.

FRUIT SALAD WITH GRILLED CHICKEN AND CITRUS POPPY SEED DRESSING

Steps:

• For Salad Dressing: In a bowl, add all the ingredients and whisk together until combined. Makes ¾ cups
• For Salad: Marinate chicken in ¼ cup poppy seed dressing for 1 - 4 hours.
• Heat grill to medium. Cook chicken for about 7 minutes per side until no longer pink.
• Meanwhile on two plates, evenly dived the lettuce, strawberries, blueberries, orange, pineapple and walnuts. Add 4 oz chicken to each plate.
• Top with 2 Tbsp. of poppy seed dressing to each salad.