Best 3 Grilled Pineapple And Chicken Salad Recipes

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Grilled Pineapple and Chicken Salad: A Tropical Twist on a Classic Dish

When it comes to summer salads, grilled pineapple and chicken salad is a refreshing and flavorful dish that is sure to impress. This tropical twist on the classic chicken salad combines the sweet and tangy taste of grilled pineapple with tender chicken, crisp vegetables, and a creamy dressing. The result is a salad that is perfect for cookouts, picnics, or a light and healthy lunch or dinner.

In this article, you'll find a comprehensive guide to making grilled pineapple and chicken salad, including variations and additional recipes for pineapple chicken dishes. From the basic grilled pineapple and chicken salad recipe to a spicy version with a chili-lime dressing and a pineapple chicken stir-fry, we'll cover all the delicious possibilities. So, grab your apron, fire up the grill, and get ready to enjoy this delightful and versatile dish.

Let's cook with our recipes!

GRILLED CHICKEN AND PINEAPPLE SALAD



Grilled Chicken and Pineapple Salad image

I frequently prepare this fabulous, filling salad for supper.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 can (8 ounces) unsweetened sliced pineapple
3 tablespoons canola oil
2 tablespoons light soy sauce
1 tablespoon white vinegar
1 tablespoon honey
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breast halves (1 pound)
1/2 to 1 teaspoon black pepper
5 cups torn salad greens
1 small green pepper, julienned
1 small sweet red pepper, julienned
1 cup sliced fresh mushrooms
1 small onion, sliced into rings

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.

Nutrition Facts : Calories 331 calories, Fat 12g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 551mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

GRILLED CHICKEN AND PINEAPPLE SALAD



Grilled Chicken And Pineapple Salad image

Provided by Marian Burros

Categories     dinner, salads and dressings, main course

Time 35m

Yield 2 servings

Number Of Ingredients 14

1 small fennel bulb (3/4 cup)
1 large pineapple (1 1/2 cups)
8 ounces skinless, boneless chicken
8 ounces fresh corkscrew pasta
8 large black Italian, Greek or French olives
1 tablespoon grated onion
1 teaspoon anchovy paste
1 teaspoon dry mustard
1 teaspoon Dijon mustard
4 teaspoons Worcestershire sauce
1/2 cup plain nonfat yogurt
1 teaspoon raspberry or balsamic vinegar
1 bunch arugula
Freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 818, UnsaturatedFat 14 grams, Carbohydrate 111 grams, Fat 22 grams, Fiber 8 grams, Protein 44 grams, SaturatedFat 6 grams, Sodium 486 milligrams, Sugar 21 grams, TransFat 0 grams

GRILLED PINEAPPLE AND CHICKEN SALAD



Grilled Pineapple and Chicken Salad image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings (2 generous quarts)

Number Of Ingredients 14

6 (6-ounce) chicken breasts, boneless and skinless
Salt and pepper
3 tablespoons olive oil
2 whole pineapples, peeled, cored, and sliced into 3/4-inch slices
3/4 cup walnut oil
2 tablespoons chopped chervil
1 cup minced celery
1/2 cup minced red onion
1 cup chopped roasted walnuts
6 to 8 large nice Bibb lettuce leaves, for serving
1 tablespoon finely chopped parsley
1 quart vegetable oil
10 square wonton wrappers, cut in 1/4-inch strips
2 teaspoons sesame oil

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.

Tips:

  • For the best flavor, use ripe pineapple.
  • If you don't have a grill, you can also broil the pineapple and chicken.
  • To make the salad ahead of time, grill the pineapple and chicken and then store them in the refrigerator for up to 2 days. Assemble the salad just before serving.
  • This salad is also great for meal prep. Simply divide the salad into individual containers and store them in the refrigerator for up to 3 days.
  • Top the salad with your favorite dressing. Some good options include a simple vinaigrette, a creamy avocado dressing, or a tangy honey mustard dressing.

Conclusion:

Grilled pineapple and chicken salad is a delicious and refreshing summer dish. It's perfect for a light lunch or dinner, and it's also great for meal prep. With its sweet and savory flavors, this salad is sure to be a hit with everyone who tries it.

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