Recipes Salad Grilled Pineapple Salad 5.0 (7) 5 Reviews 7 Photos 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. Submitted by S-Zirl Published on April 2, 2019 Save Rate Print Share Close Add Photo 7 7 7 7 Prep Time: 15 mins Cook Time: 10 mins Additional Time: 3 hrs Total Time: 3 hrs 25 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 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 Directions 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. Tips Editor's Note: The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary. I Made It Print 24 home cooks made it! Nutrition Facts (per serving) 438 Calories 13g Fat 52g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 438 % Daily Value * Total Fat 13g 17% Saturated Fat 2g 11% Cholesterol 68mg 23% Sodium 706mg 31% Total Carbohydrate 52g 19% Dietary Fiber 4g 13% Total Sugars 40g Protein 27g 54% Vitamin C 104mg 115% Calcium 78mg 6% Iron 3mg 16% Potassium 680mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.