Grilled Chicken and Pineapple Salad Recipe

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Grilled Chicken and Pineapple Salad Recipe

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I frequently prepare this fabulous, filling salad for supper.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (8 ounces) unsweetened sliced pineapple
  • 3 tablespoons canola oil
  • 2 tablespoons light soy sauce
  • 1 tablespoon white vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 4 boneless skinless chicken breast halves (1 pound)
  • 1/2 to 1 teaspoon black pepper
  • 5 cups torn salad greens
  • 1 small green pepper, julienned
  • 1 small sweet red pepper, julienned
  • 1 cup sliced fresh mushrooms
  • 1 small onion, sliced into rings

Directions

Drain pineapple, reserving 2 tablespoons juice. In a small bowl, combine the juice; oil, soy sauce, vinegar, honey, ginger and cayenne. Brush some over pineapple slices; set aside.
Sprinkle both sides of chicken with pepper; grill or broil for 4-5 minutes on each side or until a thermometer reads 170°. Slice into strips.
Grill or broil pineapple, turning to brown both sides, for 2-3 minutes or until heated through. In a large bowl, toss the greens, peppers, mushrooms and onion. Top with chicken and pineapple; or arrange on four plates. Drizzle with remaining dressing. Yield: 4 servings.
Originally published as Grilled Chicken Salad in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p42

Nutritional Facts

1 cup: 331 calories, 12g fat (0 saturated fat), 66mg cholesterol, 551mg sodium, 27g carbohydrate (0 sugars, 4g fiber), 30g protein. Diabetic Exchanges: 3-1/2 lean meat, 2-1/2 vegetable.

  • 1 can (8 ounces) unsweetened sliced pineapple
  • 3 tablespoons canola oil
  • 2 tablespoons light soy sauce
  • 1 tablespoon white vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 4 boneless skinless chicken breast halves (1 pound)
  • 1/2 to 1 teaspoon black pepper
  • 5 cups torn salad greens
  • 1 small green pepper, julienned
  • 1 small sweet red pepper, julienned
  • 1 cup sliced fresh mushrooms
  • 1 small onion, sliced into rings
  1. Drain pineapple, reserving 2 tablespoons juice. In a small bowl, combine the juice; oil, soy sauce, vinegar, honey, ginger and cayenne. Brush some over pineapple slices; set aside.
  2. Sprinkle both sides of chicken with pepper; grill or broil for 4-5 minutes on each side or until a thermometer reads 170°. Slice into strips.
  3. Grill or broil pineapple, turning to brown both sides, for 2-3 minutes or until heated through. In a large bowl, toss the greens, peppers, mushrooms and onion. Top with chicken and pineapple; or arrange on four plates. Drizzle with remaining dressing. Yield: 4 servings.
Originally published as Grilled Chicken Salad in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p42

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