Looking for a salad that’s light yet satisfying, refreshing but still protein-packed? This Grilled Chicken & Pineapple Salad is a flavor-forward, high-protein powerhouse that proves healthy eating doesn’t have to be boring. Perfect for lunch, a post-workout meal, or a light dinner, this dish delivers the ideal mix of lean protein, juicy fruit, crisp greens, and a zingy, homemade dressing that brings everything to life.
This salad combines tender grilled chicken breast with caramelized pineapple slices for that irresistible sweet-and-savory combo. Tossed with fresh mint leaves, baby greens, and a simple lime-ginger vinaigrette, it’s a tropical-inspired plate that feels just as nourishing as it is vibrant. Add some optional gluten-free croutons for extra crunch, and you’ve got a meal that’s as versatile as it is delicious.
But this dish isn’t just about great taste. The grilled chicken provides a lean source of high-quality protein, essential for muscle repair and sustained energy. Pineapple adds natural sweetness along with digestive enzymes and vitamin C, while fresh mint supports digestion and adds a refreshing twist. The olive oil-based dressing includes garlic and ginger—both known for their anti-inflammatory and immune-boosting properties—making this salad a functional, feel-good choice for any time of day.
Quick to prepare and naturally gluten-free, this Grilled Chicken & Pineapple Salad is your go-to when you want something fresh, flavorful, and packed with clean energy. Whether you’re eating for performance or just craving something light and satisfying, this recipe checks every box.
Recipe
Serves 2
For the salad:
7 oz. (200g) chicken breast
4 slices pineapple, canned
2 handfuls salad leaves
⅓ cup (10g) mint leaves
½ small onion, finely chopped
For the dressing:
2 tbsp. olive oil
1 tsp. ginger, grated
1 clove garlic, minced
1 lime, juiced
1 tsp. honey
tabasco, optional
Gluten Free Croutons (Optional)
How to Prepare
Mix the ingredients of the dressing in a salad bowl, season with salt. Add in the spinach and mint leaves and let it rest.
In the meantime, cut the chicken breasts in half, horizontally (you will end up with 4 chicken fillets), place on a hot grill pan, and cover each chicken breast with a slice of pineapple, season with black pepper. Grill for around 6-8 minutes, then turn and grill for another 5 minutes (at this stage remove the pineapple and let it grill next to the chicken).
Remove from the heat and let the chicken rest 3 minutes, then, cut it into strips.
Add the chicken to the salad together with sliced pineapple and finely chopped onion, mix before serving.
