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
A fresh and juicy sriracha honey lime grilled chicken, pineapple and pepper salad!
ingredients
- 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)
- 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
For the marinade/dressing:
For the salad:
directions
- Mix everything until the sugar has dissolved.
- 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!
For the marinade/dressing:
For the salad:
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Thai Peanut Chicken Buddha Bowls
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Thai Grilled Steak Salad
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
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.
I could use a salad like this today!!
Love that grilled pineapple you snuck in there!
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
This is just the kind of beautiful salad that I love- gorgeous Kevin!
This looks fab, Kevin!
A great way to dress up chicken! Love this recipe Kevin!
Looks simply devine and refreshing, would like to try it… Would be great for a family bbq. Thanks with love Janice
What a flavorful salad! I light eating lighter meals in the summer too.