“I cook the chicken / pineapple on our “George Hamilton” grill (what we call our Hamilton Beach “George Foreman-type ” grill.) You could also use your broiler instead. You only lose the lovely grill marks on the pineapple and chicken. Aloha”
READY IN:
27mins
SERVES:
4
YIELD:
4 lunch size salads
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir together yogurt, juice, curry powder & pepper. Refrigerate.
  2. Spray unheated grill with cooking spray.
  3. Arrange chicken on grill. Grill 6 minute Turn chicken.
  4. Cut one, ½” thick, slice (ring) of pineapple (for garnish). Cut remaining pineapple into 1” thick slices.
  5. Add pineapple to grill. Grill 6-9 min more or til chicken is cooked through. Turn pineapple once during grilling.
  6. Line 4 salad plates with baby spinach leaves.
  7. Cut grilled chicken into bite size pieces. Cut the 1 “ thick grilled pineapple slices into chunks (6-8 chunks per slice).
  8. Gently mix chicken, pineapple chunks, carrot, jicama & yogurt mixture til well combined.
  9. Mound 1/4 of salad atop spinach on each plate. Place a ring of sprouts around base of salad mounds.
  10. Cut four, 1 ½ inch diameter, flower shapes from the ½ “ thick grilled pineapple slice. Using knife tip or skewer point, poke hole through center of each pineappple "flower".
  11. Garnish top of each salad mound with one pineapple "flower".
  12. Insert 2 carrot strips and 1 jimica strip into salad through center of each pineapple "flower" garnish (stamen)
  13. Split 4 spinach leaves lengthwise. Insert two spinach pieces under side(s) of each pineapple "flower" (leaves).

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