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Grilled Pineapple and Chicken Salad

By January 12, 2011Honey Mustard

Grilled Pineapple and Chicken Salad:



½ cup orange juice

½ cup RisingHy Honey Mustard

2 tbsp. Low sodium soy sauce

2 cloves of garlic pressed

4 (6-oz.) boneless, skinless chicken breasts

4 pineapple slices, 1/2 –inch thick

1 ( 5oz) spring mix salad

1 red bell pepper, roasted, peeled, seeded and cut into ½-inch strips, could substitute bottled red pepper strips

½ red onion, cut into thin wedges.


  1. In a small bowl whisk together juice, mustard, soy sauce and garlic. Place chicken in a large resalable plastic bag. Add half of the dressing mixture. Seal bag; refrigerate 4 hours. Cover and refrigerate remaining salad dressing until ready to serve.
  2. Coat grill rack with nonstick cooking spray. Preheat frill to medium (350F to 400F). Remove chicken from marinade. Place chicken and pineapple on grill. Grill pineapple 5 to 7 minutes preside. Grill chicken 6 to seven minutes per side or until over 165F. Braze chicken with marinade as you turn it.
  3. Remove chicken and pineapple from grill; cut into 1-inch pieces. In a large serving bowl combine spring greens, chicken, pineapple, bell peppers and onin. Drizzle the remaining salad dressing, toss to coat, and serve.
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