Description
Sweet and savory come together beautifully in this salad of marinated grilled chicken and pineapple on a healthy bed of baby spinach. We never have leftovers and everyone who eats it wants the recipe! Use fresh pineapple and rosemary; it makes the dish.
Ingredients
- 1 (12 fluid ounce) can or bottle beer
- ½ cup honey
- ⅓ cup Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, or more to taste
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ⅛ teaspoon freshly cracked black pepper
- 2 pounds chicken breast tenderloins
- 1 fresh pineapple
- 1 (10 ounce) bag baby spinach leaves
- ¼ cup pine nuts
- 1 (10 ounce) can mandarin oranges, drained
- 6 tablespoons poppy seed salad dressing (such as Kraft®), or to taste
Instructions
- Mix beer
- honey
- Dijon mustard
- olive oil
- rosemary
- garlic powder
- salt
- and black pepper in a large resealable plastic bag until thoroughly combined. Add chicken to the marinade
- evenly coat
- and squeeze air from the bag. Seal and refrigerate several hours to overnight
- turning bag over occasionally.
- Preheat outdoor grill for medium-high heat and lightly oil the grate.
- Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge.
- Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside
- chicken juices run clear
- and pineapple wedges are tender and show light brown grill marks
- 10 to 12 minutes. Cut chicken and pineapple into bite-sized pieces.
- Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 3 hrs 25 mins
Servings: 8