A delicious Teriyaki Chicken Salad with Pineapple recipe that is easy to make and a perfect recipe for summer.
This Teriyaki Chicken Salad with pineapple has instilled a love of pineapple in me that I never knew existed! In fact, I have always disliked warmed pineapple, but for some reason it just works in this salad. I have been pleasantly surprised by how much I enjoyed it, that I’m even eating pineapple on my pizzas now – for the first time ever!
![](https://theorganisedhousewife.com.au/wp-content/uploads/2020/02/Teriyaki-Chicken-Salad-with-Pineapple-easy-1170x780.jpg)
I like to pound the chicken breast to make it cook quicker. I cook it on the BBQ, but you can grill it if you prefer. You can prepare this salad a day ahead if you desire. Marinate the chicken overnight and add the dressing ingredients into a jar and seal until required.
![](https://theorganisedhousewife.com.au/wp-content/uploads/2020/02/Teriyaki-Chicken-Salad-with-Pineapple-pound-chicken-1170x780.jpg)
I like to add lettuce, cherry tomatoes, onion, avocado, cucumber and the grilled pineapple (the hit of the salad), but you can add additional vegetables if you like.
![](https://theorganisedhousewife.com.au/wp-content/uploads/2020/02/Teriyaki-Chicken-Salad-with-Pineapple-Family-Dinner-Idea-Summer-1170x780.jpg)
This salad is filling and perfect as a main meal, and this recipe makes enough for all the family to have for dinner and hubby and I add to our lunchboxes the next day too.
![](https://theorganisedhousewife.com.au/wp-content/uploads/2020/02/Teriyaki-Chicken-Salad-with-Pineapple-easy-150x150.jpg)
teriyaki chicken salad with pineapple
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- Author: Katrina
- Total Time: 35 min
- Yield: 4 1x
Ingredients
- 1/2 cup teriyaki sauce
- 4 chicken breasts
- 1 cos lettuce, broken into pieces
- 1 punnet cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 2 avocados, sliced
- 1/3 continental cucumber
- 450g pineapple slices, drained (reserve juices)
dressing!
- 1/2 cup teriyaki sauce
- 1/3 cup rice wine vinegar
- 1/3 cup olive oil
- Reserved pineapple juice
Instructions
- Using a mallet pound chicken breast to a thin even thickness. Place chicken into a container.
- In a jug add teriyaki sauce and half of the reserved pineapple juice, stir to combine.
- Pour marinade over chicken, cover with lid and chill in the refrigerator for 15 minutes or until your ready to cook.
- In a jar add all dressing ingredients with remaining pineapple juice, seal with lid and shake to combine. Set aside.
- Meanwhile, prepare salad. Add lettuce, tomatoes, onions, avocado, cucumber to salad bowl.
- Preheat BBQ. Cook chicken for 5-10 minutes until browned and cooked through. Discarding the marinade.
- Cook pineapple slices on BBQ until heated through.
- Slice chicken into bite-sized pieces and add on top of salad along with pineapple slices.
- Drizzle over the dressing and serve.
- Prep Time: 20 min
- Cook Time: 15 min
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