1. GRILLED PINEAPPLE, CHICKEN AND AVOCADO SALAD
2 boneless skinless chicken breasts
2 tsp. olive oil
salt and pepper
1 fresh pineapple, peeled, cored and sliced into 1-inch thick rings
8 cups baby spinach
1 cup fresh blueberries
1 avocado, peeled, pitted and diced
1/2 cup crumbled feta cheese
quarter of a red onion, thinly sliced
honey garlic vinaigrette
HONEY GARLIC VINAIGRETTE INGREDIENTS:
3/4 cup vegetable oil
1/4 cup apple cider vinegar
3 Tbsp. honey
2 cloves garlic, minced
pinch of salt and black pepper
TO MAKE THE SALAD:
Brush the chicken on both sides with olive oil, then season generously with salt and pepper.
Preheat your outdoor grill to medium-high, or heat a grill pan over med-high heat. Place pineapple slices and chicken breasts on the grill. Cook for about 5 minutes per side or until the chicken is cooked through, and no longer pink on the inside. Remove pineapple and chicken and let cool for at least 10 minutes. Then slice chicken into strips, and cut pineapple into chunks.
In a large bowl, toss together spinach, blueberries, feta, red onion, pineapple and chicken until combined. Drizzle or toss with salad dressing, and serve immediately
TO MAKE THE VINAIGRETTE:
Whisk all ingredients together until blended. Let sit for at least 10 minutes for flavors to meld. Whisk again until blended, then drizzle over salad.
2. BACON WRAPPED PINEAPPLE BITES
24 1" chunks of fresh pineapple
8 strips of thick cut bacon
1/3 cup brown sugar
24 wooden toothpicks
cut the pineapple into 1" cubes
line the baking pan with aluminum foil
wrap each piece of pineapple with a piece of bacon and secure with a toothpick
dip each bacon wrapped pineapple bite into some brown sugar
bake at 350 degrees for 25-35 minutes until bacon is slightly crispy and sugar is caramelized
allow to cool 5-10 minutes before serving
3. SWEET PINEAPPLE CHICKEN QUINOA SALAD
4 cups water
2 cup uncooked quinoa
2 Tablespoons olive oil
2 Tablespoons lemon juice
2 teaspoon ground ginger
1 1/4 teaspoon ground cumin
1 teaspoon salt
4 cups fresh arugula, roughly chopped
2 cups cooked chicken breast, chopped (canned, rotisserie, or grilled all work well)
1 1/2 cup shelled, whole pistachios
1 cup chopped green onions
1 cup fresh cilantro, rinsed and finely chopped
1 cup chopped dried pineapple
1 cup dried cherries, roughly chopped
1 cup flaked, unsweetened coconut
In a medium saucepan, bring water to a boil. Add quinoa, cover and reduce heat to simmer for 12 minutes, or until water is completely absorbed.
Transfer quinoa to a large bowl and allow to cool for at least 5 minutes. Add the spices to quinoa until mixed.
Add remaining ingredients (add-in) until well evenly distributed.
You can serve this at room temperature or cold.
4. HAWAIIAN PINEAPPLE COCOUNT CHICKEN SKEWERS
¾ cup coconut milk
½ cup pineapple juice
3 tbsp brown sugar
2 tbsp tomato sauce/ketchup
3 tbsp soy sauce
Zest and juice of 1 lime
2 garlic cloves, minced
½ tsp EACH onion powder, cumin, paprika,
1 tsp ginger powder (or ½ tsp grated fresh ginger)
½ - 1 tsp cayenne pepper, optional
½ tsp salt
1 pineapple, cut into 1" pieces
1.5lb / 750g chicken thigh fillets, cut into 1"/2.5cm pieces
1 tbsp olive or vegetable oil
8 skewers, soaked in water for 30 minutes if cooking on outdoor grill
Combine Marinade ingredients in a bowl. Remove ½ cup of Marinade (for basting) and set aside in fridge. Add chicken, cover and marinate in the fridge for at least 3 hours, preferably overnight. But even 20 minutes is enough - compensate with extra basting.
Drain and discard marinade. Thread chicken and pineapple onto skewers.
Heat oil in a large skillet or on outdoor grill over medium high heat. Cook skewers, turning to cook all sides, and basting generously with reserved marinade.