Grilled Chicken and Pineapple Salad

Grilled Chicken and Pineapple Salad

Prep Time 10 minutes
Cook Time 13 minutes
Course Salad
Cuisine Classic American
Servings 2 Servings
Calories 356 kcal


For the Salad:

  • 7 oz. 200g chicken breast
  • 4 slices pineapple canned
  • 2 handfuls salad leaves
  • 1/3 cup 10g mint leaves
  • 1/2 small onion finely chopped

For the Dressing:

  • 2 tbsp. olive oil
  • 1 tsp. ginger grated
  • 1 clove garlic minced
  • 1 lime juiced
  • 1 tsp. honey
  • Tabasco optional


  • Mix the ingredients of the dressing in a salad bowl, season with salt.
  • Add in the spinach and mint leaves and let it rest.
  • In the meantime, cut the chicken breasts in half, horizontally (you will end up with 4 chicken fillets), place on a hot grill pan, and cover each chicken breast with a slice of pineapple, season with black pepper.
  • Grill for around 6-8 minutes, then turn and grill for another 5 minutes (at this stage remove the pineapple and let it grill next to the chicken).
  • Remove from the heat and let the chicken rest 3 minutes, then, cut it into strips.
  • Add the chicken to the salad together with sliced pineapple and finely chopped onion, mix before serving.


Vegetarian option: replace the grilled chicken with fried or baked tofu or feta cheese.
Keyword Chicken, pineapple, salad