This is a print preview of "Grilled Pineapple And Chicken Salad" recipe.

Grilled Pineapple And Chicken Salad Recipe
by Global Cookbook

Grilled Pineapple And Chicken Salad
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  Servings: 2


  • 2 x Boneless skinless chicken breasts - (6 ounce ea)
  • 1 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
  • 1 whl Pineapple
  • 1/4 c. Walnut oil
  • 1 Tbsp. Minced chervil
  • 1/2 c. Chopped celery
  • 1/2 c. Minced roasted walnuts - (abt 2 ounce)
  • 1 tsp Finely-minced parsley


  1. Preheat the grill.
  2. Season the chicken with salt, pepper, and 1/2 Tbsp. of extra virgin olive oil. Place the chicken on the grill and cook for about 4 min on each side.
  3. Using a sharp knife, split the pineapple in half. Using a paring knife, make a slit around the sides of the pineapple, leaving about 1/4-inch trim and remove the fruit. Reserve the pineapple boat. Remove the core from the fruit of the pineapple and cut into 1/2-inch slices. Season the pineapple slices with salt, pepper and remaining extra virgin olive oil. Place the pineapple slices on the grill and cook for 1 to 2 min on each side. Remove from the grill and cold. Reserve 2 slices of the pineapples and dice the rest of the fruit. Dice the cooled chicken.
  4. In a mixing bowl, add in the two reserved slices of fruit. Using the back of a fork, mash the fruit against the side of the bowl. Add in the walnut oil and whisk till emulsified. Stir in the chervil. Season the vinaigrette with salt and pepper.
  5. In a mixing bowl. Toss the diced chicken, pineapple, red onions, celery, and walnuts with the dressing. Cover the salad and chill for 1 hour. Remove both the pineapple boats and salad from the refrigerator. Spoon the salad into both pineapple boats. Garnish with minced parsley.
  6. This recipe yields 2 servings.