Grilled Pineapple and Chicken Salad Recipe – A Tangy Summer Delight
A perfectly balanced dish that combines the sweet, smoky flavor of grilled pineapple with tender chicken and a spicy kick, this Grilled Pineapple and Chicken Salad is the ultimate summer appetizer. Whether you’re hosting a light summer dinner or preparing a fresh dish for a backyard barbecue, this vibrant and healthy salad will surely impress your guests. With the freshness of arugula, the zest of Thai red chilies, and the tangy richness of honey and Tabasco sauce, this salad delivers an unforgettable burst of flavor in every bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breasts (chopped) | 1 cup |
| Pineapple (cut into 1-inch strips) | 2 cups |
| Arugula leaves | 1 cup |
| Thai red chilies (Bird’s Eye) | 2, finely chopped |
| Extra virgin olive oil | 2 teaspoons |
| Garlic (crushed) | 2 cloves |
| Honey | 1 teaspoon |
| Tabasco Original Hot Sauce | 1/4 teaspoon |
| Salt | To taste |
| Pepper | To taste |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Continental
Course: Appetizer
Diet: High Protein, Non-Vegetarian
Instructions
Step 1: Preparing the Chicken
Begin by preparing all your ingredients. This will help the cooking process flow smoothly.
Heat a grill pan over medium heat. Once the pan is warm, add 1 teaspoon of olive oil. Place the chopped chicken breasts in the pan, sprinkle with salt, and cook for 8-10 minutes, or until the chicken is thoroughly cooked. You can also use a skillet if you don’t have a grill pan. When the chicken is done, transfer it to a bowl and set aside.
Step 2: Grilling the Pineapple
In the same grill pan, heat another teaspoon of olive oil on high heat. Add the pineapple strips to the pan and cook them for 4-5 minutes, turning occasionally, until they are lightly browned and grill marks appear on the edges. Once the pineapple is grilled, transfer it to the same bowl with the chicken.
Step 3: Adding the Chilies and Mixing
To the chicken and pineapple mixture, add the finely chopped Thai red chilies (Bird’s Eye chilies). Mix everything together, ensuring the chicken and pineapple are evenly coated with the spicy kick from the chilies.
Step 4: Preparing the Dressing
In a small mixing bowl, combine the olive oil, crushed garlic, honey, Tabasco sauce, salt, and pepper. Whisk everything together until the dressing is smooth and well-blended.
Step 5: Marinating the Salad
Pour the dressing over the chicken and pineapple mixture. Toss everything together so that the flavors meld. Allow the salad to marinate for 30 minutes to let the ingredients absorb the dressing’s tangy flavors.
Step 6: Assembling the Salad
When you’re ready to serve, add the fresh arugula leaves to the bowl and toss gently. The peppery, crisp arugula will add a refreshing contrast to the sweet and spicy grilled chicken and pineapple.
Step 7: Serving
Serve your Grilled Pineapple and Chicken Salad immediately as a refreshing appetizer or light main course. This salad pairs beautifully with other summer favorites like Vegetarian Mexican Tacos with Baked Beans or Mexican Bean Enchiladas, making it perfect for a complete meal.
Notes:
- If you prefer a milder salad, feel free to reduce the amount of Tabasco sauce or omit the Thai chilies altogether.
- The pineapple can be grilled ahead of time and stored in the refrigerator for quick assembly when you’re ready to serve.
- For a vegetarian variation, substitute the chicken with grilled tofu or chickpeas for a protein-packed, plant-based alternative.
Enjoy this tangy and refreshing salad on a warm summer day, and let the sweet, smoky flavors dance on your tastebuds with every bite!
