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Grilled Pineapple Salad
Grilled Pineapple Salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
205 minutes
Grilled chicken and pineapple salad on baby spinach: a perfect blend of sweet and savory flavors.
Ingredients:
  • 1 (12 fluid ounce) can or bottle beer
  • 0.5 cup honey
  • 0.33333334326744 cup Dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, or more to taste
  • 1 teaspoon garlic powder
  • 0.125 teaspoon freshly cracked black pepper
  • 2 pounds chicken breast tenderloins
  • 1 fresh pineapple
  • 1 (10 ounce) bag baby spinach leaves
  • 0.25 cup pine nuts
  • 1 (10 ounce) can mandarin oranges, drained
  • 6 tablespoons poppy seed salad dressing (such as Kraft®), or to taste
Instructions:
  • Combine beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag. Add chicken, coat well, remove air, seal, and refrigerate for several hours to overnight. Turn the bag occasionally for best results.
  • Prepare your outdoor grill by heating it to medium-high heat and giving the grate a light coating of oil.
  • Remove the top of the pineapple and peel it in long vertical strips. Cut the pineapple into vertical wedges and remove the tough core from each wedge.
  • Skewer the marinated chicken tenders and pineapple wedges, then grill until chicken is cooked through, juices run clear, and pineapple shows golden grill marks, about 10 to 12 minutes. Cut into bite-sized pieces before serving.
  • Combine fresh spinach with crunchy pine nuts and juicy mandarin orange segments in a spacious bowl. Layer the salad with savory chicken and sweet pineapple chunks. Plate the salad servings; generously drizzle each with 2 teaspoons of flavorful poppy seed dressing.

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