The refreshing salad was inspired by a recipe on Closet Cooking. Easy, pretty and very yummy.
Serves 4
1/2 cup pineapple juice*
1/4 cup low sodium soy sauce
1 tablespoon fresh ginger, grated
1 tablespoon fresh garlic, grated
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons fresh lime juice
2 tablespoons sriracha
Mix everything until the sugar dissolves, set aside for flavors to blend for an hour or two.
1 lb boneless, skinless chicken breast
purple lettuce leaves, washed and spun dry
1 pineapple, peeled, cored, and sliced
1/4 cup red onion , small dice
2 bell peppers, cut into strips (red and orange are pretty)
1 cup tomato, sliced or cut into chunks, or different colors of cherry tomatoes, sliced in half
1 avocado, sliced
4 baby onions with long stems (called bbq onion around here)
1/4 cup macadamia nuts, chopped and toasted (I had pistachio)
Marinate the chicken in half the marinade for about two to three hours. Grill over medium-high heat until cooked and slightly charred, two to five minutes.
Grill the pineapple until they have brown marks. Put the peppers into a grilling pan with holes so they do not fall through the grates. Or use non-stick foil and poke holes into it. Grill pineapple and peppers until tender but a little crisp . Grill the baby onions.
Remove chicken from grill and let rest for about 5 minutes, then slice.
Line individual plates with lettuce leaves, Place chicken slices, pineapple slices, avocado, grilled onions, peppers, tomatoes into a pretty arrangement, sprinkle diced red onion over the chicken and tomatoes, then sprinkle the toasted macadamia nuts over. Drizzle each plate with the reserved marinade/dressing.
* Note: Puree a few slices of the fresh pineapple to make 1/4 cup for the marinade/dressing mixture.
I forgot to do this last night, but I think a sprinkle of mint over the grilled pineapple would be nice.
Serves 4
1/2 cup pineapple juice*
1/4 cup low sodium soy sauce
1 tablespoon fresh ginger, grated
1 tablespoon fresh garlic, grated
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons fresh lime juice
2 tablespoons sriracha
Mix everything until the sugar dissolves, set aside for flavors to blend for an hour or two.
1 lb boneless, skinless chicken breast
purple lettuce leaves, washed and spun dry
1 pineapple, peeled, cored, and sliced
1/4 cup red onion , small dice
2 bell peppers, cut into strips (red and orange are pretty)
1 cup tomato, sliced or cut into chunks, or different colors of cherry tomatoes, sliced in half
1 avocado, sliced
4 baby onions with long stems (called bbq onion around here)
1/4 cup macadamia nuts, chopped and toasted (I had pistachio)
Marinate the chicken in half the marinade for about two to three hours. Grill over medium-high heat until cooked and slightly charred, two to five minutes.
Grill the pineapple until they have brown marks. Put the peppers into a grilling pan with holes so they do not fall through the grates. Or use non-stick foil and poke holes into it. Grill pineapple and peppers until tender but a little crisp . Grill the baby onions.
Remove chicken from grill and let rest for about 5 minutes, then slice.
Line individual plates with lettuce leaves, Place chicken slices, pineapple slices, avocado, grilled onions, peppers, tomatoes into a pretty arrangement, sprinkle diced red onion over the chicken and tomatoes, then sprinkle the toasted macadamia nuts over. Drizzle each plate with the reserved marinade/dressing.
* Note: Puree a few slices of the fresh pineapple to make 1/4 cup for the marinade/dressing mixture.
I forgot to do this last night, but I think a sprinkle of mint over the grilled pineapple would be nice.