Grilled Pineapple Chicken Salad
Grilled Pineapple Chicken Salad
Grilled Pineapple Chicken Salad
Grilled Pineapple Chicken Salad

Grilled Pineapple Chicken Salad

David Venable

Add some sizzle to your salad with grilled chicken, fruit and veggies.

Ingredients

  • 1.5 lbs chicken breasts
  • 1/2 whole pineapple, peeled, cored, and cut into 4 long wedges
  • 2 jalapeños
  • 2–3 Tbsp vegetable oil
  • 1 tsp salt, divided
  • 1/2 tsp pepper
  • 1/2 cup mayonnaise
  • 1 tsp lemon juice
  • 1/2 medium red onion, diced
  • 1 Tbsp fresh ginger, minced
  • 1/4 cup cilantro, chopped
  • 3/4 cup sliced toasted almonds, divided
  • Bib lettuce, for serving

Directions

Preheat a grill to 350–450°F.
Lightly coat the chicken, pineapple, and jalapeños separately
with oil. Season the chicken with 1/2 tsp salt and the pepper.
Once the grill is preheated, cook the chicken about 4–6 minutes per side, or until the protein reaches an internal temperature of at least 165°F. When flipping the chicken to cook, place the pineapple and jalapeños on the grill as well.
After chicken, pineapple, and jalapeños have cooked, transfer them to the refrigerator to chill.
In a large mixing bowl, combine the mayonnaise, lemon juice, onion, ginger, cilantro, and 1/2 cup toasted almonds. Set aside.
Once the grilled ingredients have cooled, remove them from the refrigerator. Dice the chicken and pineapple, and finely dice the jalapeños.
Add all of these to the mayonnaise mixture in the large mixing bowl. Gently fold together until well coated and season with the remaining 1/2 tsp salt. Enjoy immediately, or for best results,
refrigerate 1–2 hours or overnight.
Serve over a small bed of bib lettuce and garnish with the remaining toasted almonds.

Cook's Notes

To ensure a more even cooking time, make the chicken the same thickness. It's easy! Put the chicken breasts into a resealable bag, seal tightly, and gently pound with a meat mallet or rolling pin.

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