Grilled Chicken and Pineapple Salad

Grilled Chicken and Pineapple Salad

Chicken and Pineapple Salad

The Pregnancy Pantry
Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Servings 4


For the Salad

  • 7 oz. 200g chicken breast
  • 4 slices pineapple canned
  • 2 handfuls salad leaves / spinach / lettuce
  • 1/3 cup 10g mint leaves
  • 1/2 small onion finely chopped

For the Dressing

  • 2 tbsp. olive oil
  • 1 tsp. ginger grated
  • 1 clove garlic minced
  • 1 lime juiced
  • 1 tsp. honey
  • 1 tbsp Tabasco optional


  • Mix the ingredients of the dressing in a salad bowl, season with salt. Add in the spinach and mint leaves and let it rest.
  • In the meantime, cut the chicken breasts in half, horizontally (you will end up with 4 chicken fillets), place on a hot grill pan, and cover each chicken breast with a slice of pineapple, season with black pepper. Grill for around 6-8 minutes, then turn and grill for another 5 minutes (at this stage remove the pineapple and let it grill next to the chicken).
  • Remove from the heat and let the chicken rest 3 minutes, then, cut it into strips.
  • Add the chicken to the salad together with sliced pineapple and finely chopped onion, mix before serving.
  • Vegetarian option: replace the grilled chicken with fried or baked tofu or feta cheese
Keyword GlutenFree., HealthyDinners, Pregnancy Nutrition

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