Grilled Pineapple Salad

Who wants a fresh, delicious, summer salad? I love this grilled pineapple salad made with tequila chicken, tossed with feta cheese, and served with a delicious and tangy grilled jalapeno pineapple dressing!

Start by marinating the chicken and pineapple. In a large bowl, combine 1/3 cup of chopped fresh cilantro, with 1/4 cup tequila, 2 tablespoons of freshly squeezed lime juice, 2 tablespoons brown sugar, 2 tablespoons of minced jalapeno, 2 tablespoons minced garlic, 3 tablespoons soy sauce, and salt & pepper to taste.

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In a medium bowl toss 1 cup of fresh pineapple chunks with 2 tablespoons of marinade. Add 1-pound skinless, boneless chicken breasts to the remaining marinade toss to coat with marinade. Cover pineapple and chicken and let stand at room temperature for 30 minutes.

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In a medium skillet heat 3 tablespoons of butter over medium-high heat. When butter begins to brown add the chicken. Brush with marinade. Cook 4-6 minutes. Turn chicken, brush with marinade and continue cooking until chicken is no longer pink, about 10 minutes longer.

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While chicken cooks preheat a grilling pan over medium-high heat. Drain pineapple chunks. Brush grilling pan with olive oil and place pineapple chunks on the grill. Brush a jalapeno with olive oil and add to the grilling pan. Grill turning to cook all sides of pineapple and pepper, about 10 minutes total.

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Transfer the chicken and pineapple to a cutting board. Let cool slightly.

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While that cools make the dressing. Slice the grilled pepper in half and remove the seeds. Place in a food processor. Add 3/4 cups chopped fresh pineapple, 2 tablespoons chopped fresh cilantro, 2 tablespoons of freshly squeezed lime juice, 1 tablespoon honey, 4 teaspoons apple cider vinegar, and 1 clove minced garlic. Pulse until smooth. With the food processor still running, slowly pour 1/4 cup olive oil through the feed tube in a thin stream, and process until emulsified and smooth.

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In a large bowl toss 3 cups of torn Romaine lettuce to 1 diced cucumber, 2 medium diced tomatoes, and 1 diced green bell pepper. Divide between 2 salad plates. Slice the chicken into strips. Divide the chicken and pineapple between the salads. Add 1 ounce of Feta Cheese to each salad and serve with the dressing on the side

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Do you love it? Let me know what you think using the comment section! – Ella

Salmon Salad

  • Servings: 2
  • Difficulty: easy
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Ingredients


• 1-pound skinless, boneless chicken breast
• 1 cup fresh pineapple chunks
• 1/3 cup chopped fresh cilantro
• 1/4 cup tequila
• 2 tablespoons fresh lime juice
• 2 tablespoons brown sugar
• 2 tablespoons minced jalapeno peppers
• 2 tablespoons minced garlic
• 3 tablespoons soy sauce
• 3 tablespoons butter
• 3 cups Romaine lettuce, chopped
• 1 cucumber, diced
• 2 medium tomatoes, diced
• 1 bell pepper, diced
• 2 ounces feta cheese
Dressing
• 3/4 cup chopped fresh pineapple, cut into 1″ cubes
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 4 teaspoons apple cider vinegar
• 1 grilled jalapeno pepper, seeded and minced
• 1 clove garlic, minced
• 1/4 cup olive oil

Directions

  1. In a large bowl, combine cilantro, tequila, lime juice, brown sugar, jalapeno, garlic, and soy sauce. Season with salt and pepper to taste.
  2. Brush the pineapple with 2 tablespoons of marinade. To the rest of the marinade add the chicken and toss to coat with marinade. Cover pineapple and chicken and let stand at room temperature for 30 minutes.
  3. In a medium skillet heat the butter over medium-high heat. When butter begins to brown add the chicken. Brush with marinade. Cook 4-6 minutes. Turn chicken, brush with marinade and continue cooking until chicken is no longer pink, about 10 minutes longer.
  4. While chicken cooks preheat a grilling pan over medium-high heat. Drain pineapple chunks. Brush grilling pan with olive oil and place pineapple on the grill. Brush a jalapeno with olive oil and add to the grilling pan. Grill turning to cook all sides of pineapple and pepper, about 10 minutes total.
  5. Transfer the chicken and pineapple to a cutting board. Let cool slightly.
  6. Next, prepare the dressing. Slice the grilled pepper in half and remove the seeds. Place in a food processor. Add the pineapple, cilantro, lime juice, honey, apple cider vinegar, and garlic. Pulse until smooth. With the food processor still running, slowly pour the olive oil through the feed tube in a thin stream, and process until emulsified and smooth.
  7. In a large bowl toss lettuce, cucumbers, tomatoes, and bell pepper. Divide between 2 salad plates.
  8. Slice the chicken into strips. Divide the chicken and pineapple between the salads. Add Feta Cheese and serve with the dressing.

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