Grilled chicken breasts, juicy pineapple slices, crisp romaine lettuce, red kidney beans, and sweet cherry tomatoes come together in this delicious salad, all tossed with a creamy honey-mayo dressing! The chicken is first marinated in milk and oil, then grilled in a grill pan until beautifully cooked. My favorite part of this salad is that first bite when the smoky grilled chicken, sweet pineapple, and creamy honey-mayo dressing meld beautifully in every bite. What a delicious combination! This salad is always a huge hit!
A Salad That Won Over My Friends
I served this salad to friends a few days ago, and it received rave reviews! Unfortunately, I was so busy playing hostess and enjoying everyone’s company that I completely forgot to take pictures of this beauty. Today, when my son asked me to make it again, I promised myself I wouldn’t forget to photograph it this time so I could share it with all of you! If you’re serving a crowd, you might want to double the recipe because it is always a hit.
Make Your Own Creamy Honey-Mayo Dressing
Skip the ready-made supermarket dressings and give your salad a delicious homemade touch with a simple mayo-honey dressing! I also love adding a dash of cayenne pepper for an extra kick and a little zing. It’s such an easy way to bring everything together, and trust me, you’ll love this simple yet delicious dressing!
Frequently Asked Questions
Why do you marinate the chicken in milk and oil?
Milk helps tenderize the chicken, while the oil helps keep it moist during grilling. I particularly like this combination because milk provides a gentler tenderizing effect than acidic marinades made with lemon juice or vinegar, which can sometimes affect the texture of chicken if left for too long. Together, milk and oil help produce tender, juicy chicken that pairs beautifully with the sweet grilled pineapple and creamy dressing.
Can I prepare this grilled chicken and pineapple salad ahead of time?
Yes! You can grill the chicken, prepare the vegetables, and make the honey-mayo dressing ahead of time. Store each component separately in airtight containers in the refrigerator. When you’re ready to serve, grill the pineapple slices until lightly caramelized and warm, then arrange them over the salad along with the other ingredients. Add the dressing just before serving to keep the romaine lettuce crisp and fresh.
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple works well too. Just ensure it is ripe and sweet so the natural sugars caramelize beautifully.
What can I use instead of romaine lettuce?
You can substitute romaine lettuce with iceberg lettuce, green leaf lettuce, or a mixture of your favorite salad greens. Choose crisp greens that hold up well against the creamy dressing.
Is this grilled chicken and pineapple salad gluten-free?
It can easily be made gluten-free. Just make sure to use gluten-free mayonnaise and check the labels of your other ingredients to ensure they are suitable for a gluten-free diet.
Can I make the honey-mayo dressing spicier?
Of course! Add a pinch of cayenne pepper for a gentle kick, or increase the amount to suit your taste. The heat complements the sweetness of the pineapple and honey beautifully.
Can I serve this salad as a main course?
Definitely! With grilled chicken, red kidney beans, and plenty of fresh vegetables, this is a hearty, protein-rich salad that makes a satisfying meal on its own.
Click here to find more crowd-pleasing options in our Salads section
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Grilled Chicken and Pineapple Salad
Description
Ingredients
- 1 kg / 2 lbs 4 oz chicken breasts
- 800 g / 28 oz canned pineapple slices drained
- 400 g / 14 oz canned red beans drained
- 2 cups cherry tomatoes halved or left whole
- 1 head romaine lettuce or your favorite lettuce
- 1 teaspoon salt
For the marinade:
- ¾ cup canola oil
- ¾ cup milk
- A pinch of salt
- A dash of black pepper
For the dressing:
- 1 cup good-quality mayonnaise
- ½ cup water
- 3 tablespoons honey
- ½ teaspoon ground black pepper
- A dash of cayenne powder optional, for a subtle warmth
- A pinch of salt
Instructions
- In a large ceramic bowl, combine the milk and oil, and season with salt and pepper. Add the chicken breasts and leave to marinate overnight in the refrigerator.
- Preheat a grill pan over medium-high heat. Meanwhile, drain the chicken breasts from the marinade.
- Add the chicken breasts to the hot grill pan (you may need to do this in batches). Cook for about 7 to 10 minutes, flipping occasionally and basting with ¼ cup of the marinade, until well-cooked and beautifully browned on both sides. Remove from the heat, slice the chicken breasts, and set aside.
- To the same grill pan, add the pineapple slices without cleaning the pan first, as the delicious pan residues will infuse the pineapple with extra flavor. Grill on both sides until a lovely golden color is achieved, then set aside.
- Chop the romaine lettuce and scatter it across a large serving dish. Neatly arrange the sliced grilled chicken breasts, grilled pineapple slices, drained beans, and cherry tomatoes on top.
- Whisk together the dressing ingredients. Adjust the salt to your taste preference, drizzle over the salad, and toss gently to assemble. Enjoy!
6 Comments
I made this salad and brought it to a potluck at work! It was a huge hit, everyone loved it! Thank you Hadia!!
Thank you so much for sending me this comment, that`s lovely to hear, Dave!
Can’t wait to start making summer salads again. This one looks amazing, especially with the addition of the grilled fruit. And I think the addition of cumin in th dressing sounds like a great way to add another layer of smoky flavor to the dish.