Growing up we only ate a pineapple from a can that had been preserved in heavy syrup. Seriously, I don’t think I really knew what real pineapple tasted like. But now you can find pineapples almost anywhere, anytime.
I love that this recipe includes grilled pineapple in the recipe. The grilling really brings out the sweet flavor of this unique fruit.
With so many recipes the rub or seasoning is added at the time the meat is put on the hot grill. But, this recipe takes adding flavor to the next level.
And Lexi reminds us that the light dressing is the perfect touch.
Let’s see what we got: spicy and bold chicken, sweet and juicy grilled pineapple, refreshing crisp local lettuce, local tomatoes, and finally, avocado. Oh, and don’t forget the light and easy lime vinaigrette.
I think this might be my new go-to summer salad!
Sriracha Lime Chicken
Ingredients
- 2 organic chicken breasts
- 3 tablespoons sriracha
- 1 lime, juiced
- 1/4 teaspoon Morton’s fine sea salt
- 1/4 teaspoon freshly ground pepper
Salad
- 4 cups chopped lettuce
- 8 pineapple slices
- 1 cup organic grape tomatoes
- 1/3 cup chopped red onion
- 1 avocado, cubed
Lime Vinaigrette
- 1/3 cup Bertolli light olive oil
- 1/4 cup apple cider vinegar
- 2 limes, juiced
- 2 tsp raw honey
- Dash Morton’s fine sea salt
Instructions
- Heat the grill to medium heat.
- Season chicken with salt and pepper. In a bowl or marinade dish, combine sriracha and lime.
- Add chicken and let marinade in the fridge for at least 20 minutes, the longer, the better.
- Once ready to cook, add chicken to the greased grill.
- Cut pineapple and add to grill, grill for 3-4 minutes on each side.
- While they are grilling, chop lettuce, then chop avocado, tomato, and red onion and add to the serving dish.
- Whisk together dressing, taste, and adjust seasoning as desired. Place in fridge until ready to use.
- Once the chicken is done cooking, assemble the salad, toss with dressing and enjoy!
Quick Tip: If you can’t find good fresh pineapple you can always use canned.