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Grilled Pineapple Chicken Salad with charred chicken breast, caramelized pineapple rings, and fresh greens on a white plate.
Layla

Grilled Pineapple Chicken Salad

Sweet caramelized pineapple and smoky grilled chicken tossed with crisp vegetables in a tangy lime dressing for the ultimate summer salad.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: lunch, Main Course, Salad
Cuisine: American, Tropical
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Pineapple
  • 1.5 lb boneless skinless chicken breasts pounded to even thickness
  • 3 cups fresh pineapple cut into 1-inch chunks
  • 2 tbsp olive oil divided
  • 1 tsp kosher salt plus more for seasoning
  • 0.5 tsp black pepper freshly ground
For the Salad
  • 8 oz mixed salad greens romaine, arugula, or spring mix
  • 1 medium red bell pepper thinly sliced
  • 0.5 medium red onion thinly sliced
  • 1 large avocado diced
  • 0.5 cup fresh cilantro roughly chopped
For the Lime Dressing
  • 3 tbsp lime juice freshly squeezed, about 2 limes
  • 1 tbsp honey
  • 3 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 clove garlic minced

Equipment

  • Grill or Grill Pan
  • Large Mixing Bowl
  • Tongs

Method
 

Prep and Grill
  1. Pat chicken dry and brush with 1 tablespoon olive oil. Season both sides generously with salt and pepper. Toss pineapple chunks with remaining 1 tablespoon olive oil and a pinch of salt.
  2. Preheat grill or grill pan to medium-high heat (about 400°F). Grill chicken 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a plate to rest. Grill pineapple chunks 2-3 minutes per side until caramelized with char marks. Remove and let cool slightly.
Make the dressing
  1. In a small bowl, whisk together lime juice, honey, olive oil, Dijon mustard, and minced garlic until emulsified. Season with a pinch of salt.
Assemble the salad
  1. Slice grilled chicken against the grain into 1/2-inch strips. In a large bowl, combine greens, bell pepper, red onion, and half the cilantro. Drizzle with about two-thirds of the dressing and toss to coat.
  2. Arrange salad on plates or a platter. Top with sliced chicken, grilled pineapple, diced avocado, and remaining cilantro. Drizzle with remaining dressing and serve immediately.

Notes

Choose a ripe but firm pineapple for grilling - too soft and it will fall apart on the grates. The chicken can be marinated in the lime dressing for 30 minutes before grilling for extra flavor. For meal prep, store grilled components separately and assemble just before eating to keep greens crisp.