Name: Grilled Pineapple Salad
Prep time: 15 min
Cook time: 10 min
Total time: 205 min
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; 1 teaspoon salt; 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

Grilled Pineapple Salad

5.0

(7)

5 Reviews

6 Photos

Sweet and savory come together beautifully in this salad of marinated grilled chicken and pineapple on a healthy bed of baby spinach. We never have leftovers and everyone who eats it wants the recipe! Use fresh pineapple and rosemary; it makes the dish.

Recipe by S-Zirl

Published on April 2, 2019

Prep Time:

15 mins

Cook Time:

10 mins

Additional Time:

3 hrs

Total Time:

3 hrs 25 mins

Servings:

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 (12 fluid ounce) can or bottle beer
½ cup honey
⅓ cup Dijon mustard
2 tablespoons olive oil
1 tablespoon fresh rosemary, or more to taste
1 teaspoon garlic powder
1 teaspoon salt
⅛ teaspoon freshly cracked black pepper
2 pounds chicken breast tenderloins
1 fresh pineapple
1 (10 ounce) bag baby spinach leaves
¼ cup pine nuts
1 (10 ounce) can mandarin oranges, drained
6 tablespoons poppy seed salad dressing (such as Kraft®), or to taste

Directions

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.

Tips

Editor's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts (per serving)

438	Calories
13g	Fat
52g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 438
% Daily Value *
Total Fat 13g	17%
Saturated Fat 2g	11%
Cholesterol 68mg	23%
Sodium 706mg	31%
Total Carbohydrate 52g	19%
Dietary Fiber 4g	13%
Total Sugars 40g
Protein 27g
Vitamin C 104mg	520%
Calcium 78mg	6%
Iron 3mg	16%
Potassium 680mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.