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Looking for a salad that’s anything but ordinary? This Teriyaki Chicken & Grilled Pineapple Salad brings together sweet, savory, and vibrant flavors in every bite. Juicy marinated chicken pairs perfectly with smoky grilled pineapple, creamy avocado, and crisp spring greens, while a sprinkle of sesame seeds adds just the right crunch. Toss in some protein-packed quinoa or rice and fresh cherry tomatoes, and you’ve got a colorful, satisfying meal that feels indulgent without the guilt. Ready to turn lunchtime into a tropical escape? Let’s dive in!
The recipe can be found here.
In a medium bowl, whisk together all the marinade ingredients until well combined. Add the chicken breasts, making sure they’re fully coated, and refrigerate for at least 30 minutes to allow the flavors to soak in.
Preheat your grill to medium-high heat.
While the grill is heating, peel and core the pineapple, then slice it into ½-inch-thick rounds.
Grill the marinated chicken breasts and pineapple slices, turning as needed, until the chicken is cooked through and the pineapple is tender with light grill marks.
Remove everything from the grill and let it cool slightly before slicing the chicken and pineapple into bite-sized pieces.
Divide the spring mix salad greens between two bowls. Top with cooled quinoa or rice, cherry tomatoes, avocado slices, grilled chicken, and pineapple. Finish with a sprinkle of sesame seeds and serve immediately.
The recipe can be found here.
This Teriyaki Chicken & Grilled Pineapple Salad is proof that healthy meals can be vibrant, flavorful, and totally crave-worthy. With the perfect balance of sweet, savory, and fresh ingredients, it’s a dish that works for lunch, dinner, or even meal prep for the week. Simple to make and impossible not to love, it’s time to bring a little tropical sunshine to your plate!
Happy Cooking!
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