Back to Pineapple Chicken Salad

Print Options


Card Sizes

Pineapple Chicken Salad Recipe

Pineapple Chicken Salad Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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


  • 1. 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.

Nutritional Facts

1 each: 212 calories, 11g fat (2g saturated fat), 16mg cholesterol, 546mg sodium, 19g carbohydrate (13g sugars, 5g fiber), 11g protein.

Reviews for Pineapple Chicken Salad

Average Rating
Loading Image