Grilled Pineapple and Chicken Salad Recipe- Tangy Summer Salad

This delicious Grilled Pineapple and Chicken Salad Recipe is a light salad with refreshing ingredients like Pineapple and Arugula leaves tossed with chicken. Serve it with a soup and sandwich for a light summer meal.

Archana Doshi
Grilled Pineapple and Chicken Salad Recipe- Tangy Summer Salad
2108 ratings.

The Grilled Pineapple And Chicken Salad Recipe is a delicious, refreshing and a healthy salad not just for summer but for all seasons. This easy salad with pineapples is perfect to make for your guests and serve it along with your other appetizers. 

The combination of  chicken which is high in protein and fiber rich pineapple along with some fresh greens makes for a healthy appetizer. 

Serve the Grilled Pineapple and Chicken Salad  along with Vegetarian Mexican Tacos with Baked Beans and Mexican Bean Enchiladas for a complete meal. 

If you like Salads, then you must try some of our favorites: 

  1. Fresh & Juicy Chickpea Salad with Fruits & Vegetables
  2. White Bean Salad with Onions and Bell peppers
  3. Summer Vegetable Salad

Cuisine: Continental
Course: Appetizer
Diet: High Protein Non Vegetarian
Prep in

15 M

Cooks in

15 M

Total in

30 M


4 Servings


  • 1 cup Chicken breasts , chopped
  • 2 cups Pineapple , cut into 1 inch strips
  • 1 cup Arugula leaves
  • 2 Thai Red chilli (Birds Eye Chilli) , finely chopped
  • 2 teaspoons Extra Virgin Olive Oil
  • For the dressing
  • 1 teaspoon Extra Virgin Olive Oil
  • 2 cloves Garlic , crushed
  • 1 teaspoon Honey
  • 1/4 teaspoon Tabasco Original - Hot Sauce
  • Salt and Pepper , to taste

How to make Grilled Pineapple and Chicken Salad Recipe- Tangy Summer Salad

  1. To begin making the Grilled Pineapple And Chicken Salad Recipe, first prep all the ingredients and keep them ready.

  2. Heat oil in a grill pan on medium heat.  Add a teaspoon of olive oil and roast the chicken on medium heat. Sprinkle some salt and cook until the chicken is done. This will take about  8-10 minutes.

  3. Once the chicken is cooked, transfer it to a bowl and set aside. 

  4. Alternatively, if you do not have a grill pan, you can pan roast the chicken in a skillet. 

  5. In the same grill pan, heat another teaspoon of olive oil on high heat, and roast the pineapple pieces for 4-5 minutes, until lightly browned and the grill marks appear. Once done, transfer it to the same bowl as the chicken. 

  6. Into this bowl of chicken and pineapple, add the bird's eye chilies and mix well.

For the Dressing
  1. In another small mixing bowl, combine olive oil, garlic, honey, tabasco sauce, salt and pepper. Whisk them all together and pour it over the chicken and pineapple. Allow the chicken and pineapple to marinate in the dressing for half an hour.

  2. When you are ready to serve, toss in the Arugula leaves along with the Grilled Pineapple and Chicken

  3. Serve the Grilled Pineapple and Chicken Salad along with Vegetarian Mexican Tacos with Baked Beans and Mexican Bean Enchiladas for a complete meal.