Sriracha Honey Lime Grilled Chicken and Pineapple Salad

On hot summer days I often don’t feel like doing a lot of cooking or eating a heavy meal so I find myself making salads for dinner fairly frequently. You really just need to take any salad and add some meat to change it from a side to a meal but I like to keep things interesting with themed salads like this Hawaiian themed Sriracha Honey Lime Grilled Chicken and Pineapple Salad. This salad starts out with a pineapple based marinade with soy sauce, sriracha, lime, honey, garlic and ginger. The chicken is marinated the sauce and then grilled, since it’s nice and warm outside anyways, before being sliced and tossed in the salad. Since we have the grill out I like to throw some pineapple and pepper slices on it for the salad as well. The salad is rounded out with tomatoes and avocado slices along with some chopped macadamia nuts. This Hawaiian themed pineapple Sriracha Honey Lime Grilled Chicken and Pineapple Salad is nice and quick and easy, light, and juicy; perfect for hot summer days!

Sriracha Honey Lime Grilled Chicken and Pineapple Salad

Prep Time:10 minutes Marnate Time:30 minutes Cook Time:20 minutes Total Time:30 minutes Servings: 4

A fresh and juicy sriracha honey lime grilled chicken, pineapple and pepper salad!

ingredients

For the marinade/dressing:

1/2 cup pineapple juice*
1/4 cup soy sauce
1 tablespoon ginger, grated
1 tablespoon garlic, grated
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons lime juice
2 tablespoons sriracha (or to taste)

For the salad:

1 pound chicken
6 cups lettuce, sliced
1 pineapple, peeled, cored and sliced
2 bell peppers, cut into strips
1 cup tomato, sliced or diced
1 avocado, sliced or diced
1/4 cup red onion, sliced or diced
1/4 cup macadamia nuts, chopped

directions

For the marinade/dressing:

Mix everything until the sugar has dissolved.

For the salad:

Marinate the chicken in half of the marinade for 30 minutes.
Grill the chicken over medium-high heat until cooked and slightly charred, about 2-5 minutes per side and set aside.
Grill the pineapple and pepper slices until just tender but still a little crisp and set aside.
Assemble salad, toss in the dressing and enjoy!

Note: I like to puree 1/4 of the pineapple in a blender to to make the pineapple juice for the marinade/dressing.

Nutrition Facts: Calories 469, Fat 20.2g (Saturated 2g, Trans 0), Cholesterol 87, Sodium 440mg, Carbs 37g (Fiber 10g, Sugars 20g), Protein 37g

Nutrition by:

Yum

Comments

Francesca Bruzzese says
July 11, 2016 at 2:08 pm
This looks great! I totally agree with you about eating salads during the Summer when it is too hot for anything else — I make one with nectarines, prosciutto, arugula, and burrata that is my favorite, heat-free but still fancy and filling 🙂 http://www.pancakesandbiscotti.com/2015/07/nectarine-burrata-prosciutto-and.html
Cookbook Queen says
July 11, 2016 at 2:16 pm
Salads are the PERFECT Summer meal — it gets to hot here in Arkansas, sometimes I can barely stomach anything else. I LOVE all the flavors in this one — I need my salads loaded with tons of stuff. This is absolutely perfect.
Julie Wampler says
July 11, 2016 at 2:18 pm
I could use a salad like this today!!
Maria says
July 11, 2016 at 2:30 pm
Love that grilled pineapple you snuck in there!
Melissa HalpernRojas says
July 11, 2016 at 9:33 pm
my very dear mr. lynch: you make some of the most exciting recipes out of your closet kitchen. keep up the good work. melissa HR
Heather Christo says
July 11, 2016 at 10:08 pm
This is just the kind of beautiful salad that I love- gorgeous Kevin!
Savory Simple says
July 12, 2016 at 1:14 am
This looks fab, Kevin!
marla says
July 12, 2016 at 2:08 am
A great way to dress up chicken! Love this recipe Kevin!
janice15 says
July 12, 2016 at 2:28 am
Looks simply devine and refreshing, would like to try it… Would be great for a family bbq. Thanks with love Janice
Laura @ Laura's Culinary Adventures says
July 15, 2016 at 1:34 pm
What a flavorful salad! I light eating lighter meals in the summer too.