Golden, sweet pineapple slices are grilled along with the chicken. The pineapple juice is used in the marinade and in the vinaigrette of this colorful main dish salad.
1 can (20 oz.) Del Monte® Deluxe Gold™ Pineapple Slices
1/4 cup soy sauce
2 Tbsp. sesame oil
1 Tbsp. rice vinegar
3 Tbsp. vegetable oil
2 boneless, skinless chicken breasts halves (6 to 8 oz. each), sliced in half horizontally
1/4 cup thinly sliced red onion
2 (5-oz.) bags mixed baby spring salad greens
1/2 cup shredded carrot
1 medium red bell pepper, diced
1 medium avocado, pitted and diced
Kosher salt, to taste
Drain the pineapple juice into a small mixing bowl (about 3/4 cup); transfer pineapple slices to a plate; set aside. For the marinade, whisk the soy sauce and sesame oil into the juice. For the vinaigrette, remove 3 Tbsp. marinade to a small bowl and whisk in rice vinegar and vegetable oil; cover and refrigerate.
Place the chicken in a resealable plastic bag and pour in the marinade. Refrigerate 1 to 8 hours.
Preheat a grill to medium-high heat. Clean and oil the grates. Place the pineapple rings on one section of the grill and the chicken breasts on another. Discard marinade. Cover the grill and cook pineapple slices 2 to 3 minutes per side until dark grill marks appear. Grill chicken 4 to 5 minutes per side until dark grill marks appear and a thermometer inserted into the thickest part of the breast registers 165°F. Transfer chicken to a clean plate and let rest 5 minutes.
While the chicken rests, pour reserved vinaigrette into a large salad bowl and stir in red onion; set aside to marinate. Meanwhile, cut the pineapple slices into quarters and slice the chicken breasts. Add greens, carrot, bell pepper, pineapple and avocado to bowl; toss gently to combine and season to taste with salt. Divide evenly among 4 serving plates and arrange chicken slices on top.
TIP: Pineapple and chicken can be grilled indoors year-round on a well-oiled preheated grill pan over medium-high heat. Cook in batches, starting with the pineapple slices.