Grilled Pineapple Sesame Chicken Salad

A tangy, sweet and savory salad full of wonderful flavors and textures.
Course Main
Cuisine American/Asian
Servings 4 servings
Author Heather


  • Salad Makings
  • 1 1/4 lb boneless skinless chicken thighs
  • 1/2 lb bacon *optional
  • 1 20 oz can pineapple rings in 100% pineapple juice
  • 1 head romaine lettuce or 2 romaine hearts *washed & torn
  • 3 cups spinach
  • 1 english cucumber *peeled & cubed
  • half of a med red onion *cut into small strips
  • 1 cup tear drop tomatoes *cut in half
  • 2 small ripe avocados *cubed or cut into strips
  • lg. handful of sprouts of choice *optional
  • 1/2 cup toasted & sliced almonds
  • Marinade for Chicken
  • 1/4 cup sesame oil
  • 1/4 cup rice wine vinegar
  • zest of 2 lime
  • juice of 2 limes
  • 1 inch ginger *peeled & grated
  • 4 garlic cloves *minced or crushed
  • 1 tsp red chilli flakes
  • 1/2 tsp onion powder
  • 1 tbsp honey
  • Salad Dressing
  • 1/4 cup sesame oil
  • 1/4 cup extra virgin olive oil
  • 1/4 cup pineapple juice *reserved from sliced pineapple can
  • 1/4 cup lime juice *about 2 limes
  • 3-4 garlic cloves *minced or crushed
  • 1/2 inch ginger *peeled & grated or {1/2 tsp dried ginger}
  • 2 tsp Sriracha
  • 3 tsp coconut aminos *or soy sauce
  • 2 tsp fish sauce


  • Marinade- In a medium size mixing bowl whisk together oil and vinegar. Zest & juice limes-add to marinade. Add remaining ingredients whisking to fully incorporate. Combine chicken & marinade in either a medium glass container or large ziplock bag for 2-4 hours, making sure to turn chicken halfway through marinading.
  • Salad Dressing-Once chicken is marnading prepare the dressing by thoroughly whisking together oils, juices and remaining ingredients. Place in an airtight container and refrigerate until needed.
  • Grilling-Preheat grill over a medium/high flame. Remove chicken from marinade, letting excess drain off each piece. Grill until chicken reaches internal temperature of 165℉, approximately 12 mins per side. Once grilled cover and refrigerate until needed. Slice and place on salad before serving.
  • Grill pineapple at the same time as chicken over a med/high heat, approximately 6-8 minutes per side or until caramelized and grill marks form. Halfway though grilling on each side slide a spatula under each slice so as to not let the pineapple stick. Cover & refrigerate until needed.
  • Salad Assembly- Slice bacon into strips and place in cold frying pan. Turn heat onto medium, stir often once bacon begins to heat up. Fry until browned, approximately 6 mins. Remove from pan onto paper towel to catch excess grease. Set aside.
  • Cut romaine into bite size pieces and add to large salad bowl. Add spinach, avocado, onion, tomatoes,cucumber, sprouts, chicken, pineapple, bacon and almonds. Dress with as little or as much salad dressing as prerferred and toss.


*Please use as many organic ingredients as possible.*