For optimal flavor, use a good quality craft beer and fresh ingredients. Marinating the chicken overnight yields the best results. Toasting the pine nuts enhances their flavor and texture. Toast them in a dry skillet over medium heat until lightly golden, watching carefully to prevent burning. If you don't have a grill, you can pan-fry the chicken and pineapple in a skillet over medium-high heat. Adjust the amount of poppy seed dressing to your liking. Feel free to add other vegetables to the salad, such as sliced red onion, bell peppers, or avocado.
Grilled Pineapple Salad
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME3 hrs 25 mins
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SERVING8 People
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VIEWS21
Experience a symphony of flavors with this vibrant salad, where succulent grilled chicken and caramelized pineapple dance atop a bed of fresh spinach, creating a truly unforgettable culinary experience. A guaranteed crowd-pleaser that balances sweetness, savory notes, and refreshing textures.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Cholesterol68 mg
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Fiber4 g
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Protein27 g
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Saturated Fat2 g
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Sodium706 mg
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Sugar40 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Marinade: In a large resealable plastic bag or non-reactive container, whisk together the beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and pepper. (5 minutes)
02
Step
8 hrs
Marinate the Chicken: Add the chicken tenderloins to the marinade, ensuring they are evenly coated. Seal the bag or cover the container and refrigerate for at least 4 hours, or preferably overnight, turning occasionally to ensure even marination. (4-12 hours)
03
Step
15 mins
Prepare the Pineapple: Preheat your outdoor grill to medium-high heat. While the grill is heating, twist off the top of the pineapple. Carefully cut away the peel in long, vertical strips, following the curve of the pineapple. Cut the pineapple into wedges and remove the tough core from each wedge. (15 minutes)
04
Step
11 mins
Grill the Chicken and Pineapple: Thread the marinated chicken tenderloins onto skewers (optional, but recommended for easier grilling). Lightly oil the grill grate. Grill the chicken skewers and pineapple wedges until the chicken is cooked through (no longer pink inside, juices run clear) and the pineapple is tender with light brown grill marks. Turn the chicken and pineapple occasionally for even cooking. (10-12 minutes)
05
Step
5 mins
Assemble the Salad: In a large bowl, gently toss the baby spinach with the toasted pine nuts and mandarin orange segments. (5 minutes)
06
Step
5 mins
Final Touches: Once the chicken and pineapple are cool enough to handle, cut them into bite-sized pieces. Top the spinach salad with the grilled chicken and pineapple. Drizzle each serving with poppy seed dressing to taste. Garnish with fresh mint leaves, if desired. Serve immediately. (5 minutes)
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RECIPE REVIEWS
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Abigail Schinner
Jun 17, 2025I made this for a summer BBQ, and it was a huge hit! Everyone loved the combination of flavors and the freshness of the ingredients." - Michael B.
Alda Mills
May 28, 2025The marinade is fantastic! I used a local IPA, and it really elevated the flavor of the chicken. I'll definitely be making this again!" - Emily K.
Dariana Conroy
May 5, 2025I added some grilled red onions and bell peppers to the salad, and it was even better! Thanks for the great recipe!" - David L.
Jerel Stehr
Apr 30, 2025This salad is absolutely amazing! The grilled pineapple and chicken are so flavorful, and the poppy seed dressing adds the perfect touch of sweetness." - Sarah J.