GRILLED CHICKEN WITH CHARRED PINEAPPLE SALAD
This super-healthy recipe heroes the gluten-free grain, quinoa, which is full of all-important protein and fibre. Paired with lean chicken in this tasty lunch, it makes for a great post-workout meal, as protein promotes muscle growth and repair.
Provided by Jamie Oliver
Categories Healthy chicken recipes Jamie Magazine Dinner for two Chicken breast Chicken Fruit
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Combine the oregano in a bowl with 1 to 2 tablespoons of oil, then season with sea salt and black pepper.
- Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book to butterfly. Place in the bowl with the herby oil, turning until well coated, then leave to one side.
- Cook the quinoa according to the packet instructions, then drain and set aside.
- For the dressing, peel and destone the avocado half, then scoop the flesh into a blender. Add half the coriander (stalks and all) and the jalapeños, along with a splash of the pickling liquid and the juice of 1½ limes. Blitz until smooth, adding a splash of oil, if needed. Stir through the quinoa.
- Finely shred the cabbage, pick the remaining coriander leaves, then toss with the salad leaves.
- Place a griddle pan over a high heat. Peel the pineapple, remove and discard any core, then chop into 4. Place on the hot griddle pan for a few minutes on each side, or until charred, and transfer to a chopping board.
- In the same pan, griddle the chicken for 5 minutes on each side, or until charred and cooked through, then remove from the pan and leave to rest on the board for a few minutes.
- Chop the griddled pineapple into bite-sized chunks, then slice the chicken into thin strips. Deseed and finely chop the chilli.
- Divide the yoghurt between four plates, then top with the chicken, adding the pineapple on one side and the dressed quinoa on the other. Toss the leaves and cabbage with the juice of the remaining lime half and a little salt and pepper, plus the chopped chilli. Divide between the plates, then serve.
Nutrition Facts : Calories 290 calories, Fat 10 g fat, SaturatedFat 2 g saturated fat, Protein 24.7 g protein, Carbohydrate 26.7 g carbohydrate, Sugar 7.5 g sugar, Sodium 1.2 g salt, Fiber 1.3 g fibre
GRILLED PINEAPPLE AND CHICKEN SALAD
Provided by Emeril Lagasse
Categories main-dish
Time 1h35m
Yield 6 to 8 servings (2 generous quarts)
Number Of Ingredients 14
Steps:
- Preheat the grill. Season the chicken with salt, pepper, and 1 1/2 tablespoons of olive oil. Place the chicken on the grill and cook for about 4 minutes on each side, or until cooked through and nicely marked by the grill. Brush the pineapple slices with the remaining olive oil and season lightly with salt and pepper. Place the pineapple slices on the grill and cook for 1 to 2 minutes on each side, or until the fruit is slightly softened and nicely marked by the grill. Remove from the grill and cool. Reserve 4 slices of the pineapple and dice the rest of the fruit. Dice the cooled chicken. In the bowl of a food processor, add the 4 reserved slices of fruit. Process until mostly smooth. While the processor is still running, add the walnut oil in a steady stream until combined and emulsified. Stir in the chervil and season the vinaigrette with salt and pepper. In a mixing bowl, toss the diced chicken, pineapple, red onions, celery, and walnuts with the dressing. Cover the salad and refrigerate for 1 hour.
- Heat the vegetable oil in a non-reactive and heavy-bottomed pot until 350 degrees F. Add wontons slowly to prevent the oil from bubbling over. Fry the wontons for 30 seconds or until crispy. Drain on paper towels and season with salt and sesame oil.
- Serve chicken salad on top of Bibb lettuce leaves and garnish with chopped parsley and fried wontons.
GRILLED PINEAPPLE CHICKEN
A trip to Hawaii is easy with this juicy grilled pineapple chicken. Simply give it a quick marinade, fire up the grill and let it sizzle. We love this low-carb recipe! -Charlotte Rogers, Virginia Beach, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first six ingredients; add chicken and turn to coat. Cover and refrigerate 1-2 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165°. If desired, serve with grilled pineapple and sliced green onions.
Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 209mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
GRILLED PINEAPPLE SALAD
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.
Provided by S-Zirl
Categories Salad
Time 3h25m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 437.5 calories, Carbohydrate 52.1 g, Cholesterol 68.3 mg, Fat 13.1 g, Fiber 3.7 g, Protein 27.1 g, SaturatedFat 2.2 g, Sodium 706.4 mg, Sugar 39.9 g
GRILLED CHICKEN AND PINEAPPLE SALAD
Provided by Marian Burros
Categories dinner, salads and dressings, main course
Time 35m
Yield 2 servings
Number Of Ingredients 14
Steps:
- If using a broiler, turn it on.
- For the pasta, bring water to boil in a covered pot.
- Wash, trim and chop fennel finely and place in large serving bowl.
- Cut pineapple into small pieces. You will need about 3/4 of the pineapple to make 1 1/2 cups. Add to fennel.
- If using a stove-top grill, prepare. Grill or broil chicken until it is brown on both sides, about 10 minutes, depending on thickness of pieces.
- Cook pasta according to package directions.
- Cut up olives and grate onion; add to bowl along with anchovy paste, mustards, Worcestershire sauce, yogurt and vinegar.
- Wash, trim and dry arugula.
- When chicken is cooked, remove and cut into julienne strips; add to bowl.
- Drain pasta and add to bowl. Season with pepper.
- Arrange arugula on two serving plates and top with chicken salad. Add two slices of crusty French or Italian bread.
Nutrition Facts : @context http, Calories 818, UnsaturatedFat 14 grams, Carbohydrate 111 grams, Fat 22 grams, Fiber 8 grams, Protein 44 grams, SaturatedFat 6 grams, Sodium 486 milligrams, Sugar 21 grams, TransFat 0 grams
GRILLED CHICKEN AND PINEAPPLE SALAD
I frequently prepare this fabulous, filling salad for supper.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving 2 tablespoons juice. In a small bowl, combine the juice; oil, soy sauce, vinegar, honey, ginger and cayenne. Brush some over pineapple slices; set aside. , Sprinkle both sides of chicken with pepper; grill or broil for 4-5 minutes on each side or until a thermometer reads 170°. Slice into strips. , Grill or broil pineapple, turning to brown both sides, for 2-3 minutes or until heated through. In a large bowl, toss the greens, peppers, mushrooms and onion. Top with chicken and pineapple; or arrange on four plates. Drizzle with remaining dressing.
Nutrition Facts : Calories 331 calories, Fat 12g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 551mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
GRILLED CHICKEN & PINEAPPLE SALAD
Pineapple slices and fresh lime juice add sweet and citrusy appeal to this weeknight-quick Grilled Chicken & Fruit Salad.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Mix dressing, cilantro, lime zest and juice until blended.
- Grill chicken 6 to 8 min. on each side or until done (165°F). Meanwhile, grill pineapple 2 to 3 min. on each side or until heated through and lightly browned.
- Cut chicken into thin slices and pineapple into bite-size chunks. Cover platter with salad greens; top with chicken and pineapple. Drizzle with dressing mixture just before serving.
Nutrition Facts : Calories 230, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
GRILLED CHICKEN SALAD WITH PINEAPPLE
With sizzling temperatures and sticky summer nights, salads are a refreshing dinner choice to keep the kitchen and the family cool. But what can really make your temperature rise is trying to convince the kids to eat their veggies. Don't sweat it-transforming traditional, bland leafy sides into a main attraction can be easy.
Provided by Mary Jenny
Categories Meat
Time 1h19m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Marinate chicken breast strips in 1 cup (250mL) VH Honey Garlic Sauce for 1 hour.
- Spray grill with PAM Grilling Spray, heat grill and grill chicken over medium high heat until cooked through, about 7 minutes.
- In a large bowl place pineapple, red onion and greens. Just before serving toss with dressing, put salad onto individual plates and top with equal amounts of grilled chicken.
Nutrition Facts : Calories 356.4, Fat 15.8, SaturatedFat 4.5, Cholesterol 109, Sodium 108.7, Carbohydrate 16.5, Fiber 1, Sugar 14.8, Protein 36
GRILLED CHICKEN BREAST AND PINEAPPLE
I have been on the lookout for a recipe that I could make myself. Infusing pineapple with teriyaki was delicious! It is the perfect amount of sweet and salty and the longer you let your chicken marinate, the more delicious it becomes! This grilled recipe is now a staple at our house - everyone loves it. Serve with peas, rice, or salad.
Provided by Samsul786
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine chicken, pineapple rings, soy sauce, lime juice, pineapple juice, honey, ketchup, ginger, sesame oil, and garlic in a large resealable plastic bag. Marinate for 4 hours, up to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cook chicken on the preheated grill until browned and no longer pink in the center, flipping as needed, about 15 minutes. Add pineapple rings to the grill during the last 5 minutes of cooking time. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 240.3 calories, Carbohydrate 28.1 g, Cholesterol 64.6 mg, Fat 3.4 g, Fiber 0.7 g, Protein 24.7 g, SaturatedFat 0.9 g, Sodium 863.3 mg, Sugar 25.1 g
GRILLED CHICKEN & PINEAPPLE SALAD WITH PINEAPPLE-SERRANO DRESSING
Served straight off the grill or chilled as a make-ahead salad, this tasty chicken and pineapple dish is a real crowd-pleaser.
Provided by My Food and Family
Categories Peppers
Time 35m
Yield 8 servings, about 1-3/4 cups each
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Grill chicken 5 to 7 min. on each side or until done (165°F). Meanwhile, grill pineapple slices and chile 8 to 10 min. or until tender, turning occasionally.
- Cut pineapple into 1/2-inch chunks. Blend dressing, 2/3 cup pineapple chunks and chile in blender until smooth. Cut chicken into strips.
- Combine chicken, dressing mixture, remaining pineapple chunks and all remaining ingredients except lime juice. Drizzle with lime juice.
Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
GRILLED CHICKEN AND PINEAPPLE SALAD
This is a copycat recipe I put together for a salad I ate at The Rivoli in Toronto. The flavours are harmonious and bold, and make your guests go "mmmmmmmm". I didn't do this because I just thought of it now, but a minced and seeded Thai red chili would add a nice subtl-ish heat to the dressing. I plated the salads individually.
Provided by Pippy
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Marinate the chicken breasts in teriyaki sauce and water (I included the water to prevent the sugar from blackening too much when grilling the chicken) for at least an hour.
- Make the salad dressing by whisking together the pineapple juice, lime juice, walnut oil, ginger, salt and pepper.
- Put aside.
- Grill the chicken and pineapple until done, basting for the last couple of minutes.
- Let rest while assembling the rest of the salad, then slice to your liking.
- Toss together the remaining vegetables with as much of the dressing as you like, and serve with fanned chicken slices on top.
- I used about half of the dressing, and served extra at the table for anyone who likes more.
- The ginger and lime juice give it lots of zing, so you don't need too much.
- Cut the rings in half, arrange among the chicken slices, and sprinkle with the cashews.
Nutrition Facts : Calories 508.1, Fat 27.9, SaturatedFat 3.7, Cholesterol 68.4, Sodium 1570.7, Carbohydrate 34.2, Fiber 3.5, Sugar 21.4, Protein 33.9
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