Slices of grilled pineapple topped with salad on white plate with pineapple in background.

Grilled Pineapple Chicken Salad Recipe

This quick and easy Grilled Pineapple Chicken Salad Recipe is a simple way of turning leftover chicken into a zesty, light and delicious lunch.
Course Appetizer, Lunch, Snack
Cuisine International
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Author Monika Dabrowski


  • 1 large pineapple
  • 200 g chicken cooked, roasted or grilled, roughly chopped
  • 2 good handfuls rocket arugula, spinach and/or watercress, chopped
  • 1 tin 400 g aduki beans, strained, rinsed (or other beans)
  • 1 large or 2 small shallots finely chopped
  • 5-6 radishes chopped
  • Sea salt and plenty of black pepper to taste
  • 5 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • Walnut oil for drizzling and sliced avocado for garnish


  • In a large bowl combine all the ingredients apart from the pineapple, walnut oil and avocado. Stir thoroughly and set aside.
  • Cut off the stem and opposite end of the pineapple. Stand the pineapple up on one end and cut the skin off slicing downwards. Cut approx. 1 cm thick slices lengthways around the core (you should have 8 slices in total). Discard the tough core.
  • Heat up a griddle pan and grill the pineapple slices for a couple of minutes on each side.
  • Spoon a desired amount of the chicken salad on top of the pineapple, place avocado slices on top, drizzle with walnut oil and serve.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg