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Pineapple Chicken Salad

 Pineapple Chicken Salad
This is one of my family's favorite summer dishes. The kids love this filling salad's sweet dressing. While the chicken is grilling, I prepare the dressing and vegetables.—Stephanie Moon, Boise, Idaho.
4 ServingsPrep/Total Time: 30 min.


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon lemon-pepper seasoning
  • 1 can (8 ounces) unsweetened sliced pineapple
  • 3 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon ground ginger
  • 8 cups assorted vegetables (lettuce, red onion, carrots, sweet red pepper and broccoli)
  • Salted peanuts, optional


  • Sprinkle chicken with lemon-pepper. Grill over medium-hot heat or
  • broil 4-6 in. from the heat for 15-18 minutes or until juices run
  • clear, turning once. Set aside and keep warm. Drain pineapple,
  • reserving 2 tablespoons juice (discard remaining juice or save for
  • another use); set pineapple aside. In a jar with a tight-fitting
  • lid, combine oil, soy sauce, vinegar, honey, ginger and reserved
  • pineapple juice; shake well. Brush some of the dressing over
  • pineapple; grill or broil for 2 minutes. Cut chicken into strips.
  • Arrange vegetables on serving plates; top with pineapple and
  • chicken. Sprinkle with peanuts if desired. Serve with remaining
  • dressing. Yield: 4 servings.

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Pineapple Chicken Salad (continued)

Nutritional Facts: 1 serving (1 each) equals 212 calories, 11 g fat (2 g saturated fat), 16 mg cholesterol, 546 mg sodium, 19 g carbohydrate, 5 g fiber, 11 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.