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Michael Smith

Pineapple Chicken Salad


Serves 4 to 6

Ingredients

  • 1 pineapple, skinned, cored and sliced into 1” thick slices
  • 1 large red onion, peeled and sliced into 1” thick slices
  • 2 to 4 chicken breasts, boneless and skinless
  • Olive oil
  • 1 lime, juiced
  • Few dashes soya sauce
  • Few dashes of your favourite hot sauce
  • A large handful of fresh mint or basil leaves

Method

  1. Preheat your BBQ grill to high.
  2. Meanwhile put the pineapple slices into a large bowl and toss with some olive oil and salt and pepper. Add the onions and gently and lightly oil them without separating them into rings. In a separate bowl, oil the chicken and season it with salt and pepper.
  3. Lightly oil the pre-heated grill and place the pineapple slices, onion and chicken breasts onto it. Grill the chicken until it's cooked through, another 8-10 minutes. Flip pineapple and onions when they are well caramelized and have distinct grill marks. Let everything rest for a few minutes off the grill then chop into large pieces and toss into a festive salad bowl. Season with the lime juice, soya sauce and hot sauce and toss well with the herbs.
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