When summer rolls around, I’m instantly transported to sun‑drenched backyard barbecues and tropical beachside dinners. One of my all‑time favorite dishes from those warm nights is Grilled Pineapple Chicken Salad—a vibrant fusion of smoky chicken, caramelized pineapple, and crisp greens, all brought together by a zesty lime dressing. The first time I tried a version of this salad at a friend’s pool party, I was struck by how the sweet pineapple and tangy dressing woke up my taste buds, while the juicy chicken kept me feeling satisfied and light. Today, I’m thrilled to share my take on this crowd‑pleasing recipe, perfect for al fresco lunches, quick weeknight dinners, or as a show‑stopping side at your next gathering.
Why You’ll Love This Grilled Pineapple Chicken Salad
- Flavor Contrast: Smoky, charred pineapple and chicken meet bright citrus and crunchy greens.
- High-Protein & Light: Lean chicken breast and minimal dressing keep calories in check.
- Make‑Ahead Friendly: Grill components ahead and assemble when you’re ready to eat.
- Colorful & Inviting: A rainbow of colors makes it as beautiful as it is delicious.
- Customizable: Swap the lettuce blend, add avocado, or top with toasted nuts for extra texture.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 2 (about 1 lb total) |
| Fresh pineapple, sliced into rings or wedges | 4 rings or 8 wedges |
| Mixed salad greens (romaine, spinach, arugula) | 6 cups |
| Cherry tomatoes, halved | 1 cup |
| Cucumber, sliced | 1 medium |
| Red bell pepper, thinly sliced | 1 medium |
| Red onion, thinly sliced | ¼ cup |
| Queso fresco or feta, crumbled (optional) | ½ cup |
| Fresh cilantro leaves, chopped | 2 tablespoons |
| Olive oil | 3 tablespoons |
| Lime juice | 3 tablespoons |
| Honey | 1 tablespoon |
| Dijon mustard | 1 teaspoon |
| Garlic powder | ½ teaspoon |
| Salt and freshly ground black pepper | To taste |
Equipment Needed
| Equipment | Purpose |
|---|---|
| Grill or grill pan | To char pineapple and cook chicken |
| Large mixing bowl | For whisking dressing |
| Tongs | For flipping pineapple and chicken on the grill |
| Chef’s knife & cutting board | To prep produce and slice chicken |
| Salad bowl or platter | For assembling and serving |
| Measuring cups and spoons | To ensure precise dressing measurements |
Step‑by‑Step Instructions
- Marinate & Preheat (10 minutes)
- Pat chicken breasts dry and season both sides with salt, pepper, and a light drizzle of olive oil.
- Preheat grill or grill pan over medium-high heat.
- Grill the Chicken & Pineapple (12–15 minutes)
- Place chicken on the hot grill. Cook 6–7 minutes per side, until internal temperature reaches 165 °F (74 °C).
- While chicken rests, grill pineapple slices 2–3 minutes per side until caramelized and slightly charred.
- Make the Dressing (2 minutes)
- In a large mixing bowl, whisk together 3 tablespoons olive oil, 3 tablespoons lime juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, garlic powder, and a pinch of salt and pepper until emulsified.
- Prep the Salad Base (5 minutes)
- On a large platter or salad bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, red bell pepper, and red onion.
- Slice & Assemble (3 minutes)
- Thinly slice rested chicken and cut grilled pineapple into bite‑sized pieces.
- Arrange chicken and pineapple artfully over the salad greens.
- Dress & Garnish (1 minute)
- Drizzle the lime dressing over the salad.
- Sprinkle crumbled queso fresco (or feta) and chopped cilantro on top.
- Serve Immediately
- Toss gently to combine and serve at once, while the chicken and pineapple are still warm.
Nutrition Facts (per serving)
(Serves 4)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Total Fat | 14 g |
| – Saturated Fat | 3 g |
| Sodium | 380 mg |
| Carbohydrates | 20 g |
| – Dietary Fiber | 3 g |
| – Sugars | 12 g |
| Protein | 28 g |
| Vitamin A | 60% DV |
| Vitamin C | 70% DV |
| Calcium | 6% DV |
| Iron | 10% DV |
Tips for Perfect Grilled Pineapple Chicken Salad
- Even Slices: Cut chicken and pineapple into uniform pieces for consistent cooking and easy eating.
- Rest Your Chicken: Let grilled chicken rest 5 minutes before slicing to seal in juices.
- Warm Meets Cool: Serve chicken warm over cool greens for a delightful contrast.
- Make It Ahead: Grill chicken and pineapple up to 2 hours before serving; keep covered and reheat briefly if needed.
Delicious Variations & Add‑Ins
- Avocado Boost: Add sliced avocado for healthy fats and creaminess.
- Spicy Kick: Sprinkle red pepper flakes or drizzle sriracha‑lime sauce on top.
- Nutty Crunch: Toasted almonds or pepitas bring extra texture.
- Herb Swap: Use fresh mint or basil instead of cilantro for a unique twist.
- Grain Bowl: Serve over quinoa or farro for a more substantial meal.
Frequently Asked Questions
Q1: Can I use chicken thighs instead of breasts?
A1: Yes—boneless thighs stay juicier. Adjust grilling time to 5–6 minutes per side until 165 °F (74 °C).
Q2: How do I keep the salad from getting soggy?
A2: Dress the salad just before serving, and keep any extra dressing on the side.
Q3: What’s the best way to grill indoors?
A3: Use a well‑seasoned grill pan over medium-high heat; preheat for at least 5 minutes to achieve char marks.
Q4: Can I substitute canned pineapple?
A4: Fresh pineapple is best for char and texture, but well‑drained, thick‑cut canned rings can work in a pinch.
Q5: How do I store leftovers?
A5: Keep dressing separate and store salad and protein in airtight containers for up to 2 days. Reassemble before serving.
Conclusion
This Grilled Pineapple Chicken Salad brings a burst of tropical flavor to your table while keeping things light, protein‑packed, and vibrant. It’s perfect for summer meals, meal prep, or any time you want a colorful, satisfying dish. Ready to grill and chill? Visit BlessedDish.com for more inspired recipes and share your creation on social media with #BlessedDish. Don’t forget to leave a ★★★★★ review and subscribe for fresh, flavorful recipes delivered straight to your inbox!
