Grilled Pineapple Salad

Grilled Pineapple Salad

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    3 h 25 m
S-Zirl
Recipe by  S-Zirl

“Sweet and savory come together beautifully in this salad of marinated grilled chicken and pineapple on a healthy bed of baby spinach. We never have leftovers and everyone who eats it wants the recipe! Use fresh pineapple and rosemary; it makes the dish.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. 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.
  2. Preheat outdoor grill for medium-high heat and lightly oil the grate.
  3. 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.
  4. 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.
  5. 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.

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Reviews (2)

Rate This Recipe
Bibi
9

Bibi

This recipe contains a great marinade for chicken! We love grilled pineapple, too, so it was win/win. This is a great salad. My only change was to grill the chicken and pineapple separately, to assure the correct amount of doneness. I will place this recipe in 3 places in my RB, because I don't want to forget about it. It will go in the poultry folder, the salad folder, AND the sauce and marinade folder! Thanks for the idea.

Linda O
0

Linda O

This was a delicious salad. Made as written except I toasted the pine nuts. The grilled pineapple was superb with the marinaded chicken. Served it on a bed of spring mix and used poppy seed dressing. Other light dressings or vinegars could be substituted. Thanks for a great recipe.

More Reviews

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 438 cal
  • 22%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 52.1 g
  • 17%
  • Protein
  • 27.1 g
  • 54%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 706 mg
  • 28%

Based on a 2,000 calorie diet

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