Grilled Pineapple Salad
Grilled Pineapple Salad is a gluten free and dairy free salad. One serving contains 375 calories, 28g of protein, and 13g of fat. This recipe serves 8. For $3.35 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. 30 people were glad they tried this recipe. A mixture of pepper, honey, chicken breast tenderloins, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Allrecipes. From preparation to the plate, this recipe takes about 3 hours and 25 minutes. Overall, this recipe earns an awesome spoonacular score of 92%. Similar recipes include Grilled Chicken & Pineapple Salad with Pineapple-Serrano Dressing, Grilled Short Ribs with Grilled Pineapple and Pineapple-Habanero Sauce, and Grilled Pineapple Salad.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1 (10 ounce) bag baby spinach leaves
1 (10 ounce) can mandarin oranges, drained
2 pounds chicken breast tenderloins
1/3 cup Dijon mustard
1 tablespoon fresh rosemary, or more to taste
1 teaspoon garlic powder
1/2 cup honey
2 tablespoons olive oil
1/8 teaspoon freshly cracked black pepper
1/4 cup pine nuts
1 fresh pineapple
6 tablespoons poppy seed salad dressing (such as Kraft®), or to taste
1 teaspoon salt
Equipment:
ziploc bags
grill
skewers
bowl
Cooking instruction summary:
Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined. Add chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally. Preheat outdoor grill for medium-high heat and lightly oil the grate. Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge. Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes. Cut chicken and pineapple into bite-sized pieces. Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing. Kitchen-Friendly View
Step by step:
1. Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined.
2. Add chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally.
3. Preheat outdoor grill for medium-high heat and lightly oil the grate.
4. Twist top from pineapple and cut peel off in long vertical strips.
5. Cut pineapple into wedges vertically and cut the tough core from each wedge.
6. Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes.
7. Cut chicken and pineapple into bite-sized pieces.
8. Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces.
9. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.
Nutrition Information:
covered percent of daily need
