teriyaki chicken salad with pineapple


  • 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)


  • 1/2 cup teriyaki sauce
  • 1/3 cup rice wine vinegar
  • 1/3 cup olive oil
  • Reserved pineapple juice


  1. Using a mallet pound chicken breast to a thin even thickness. Place chicken into a container.
  2. In a jug add teriyaki sauce and half of the reserved pineapple juice, stir to combine.
  3. Pour marinade over chicken, cover with lid and chill in the refrigerator for 15 minutes or until your ready to cook.
  4. In a jar add all dressing ingredients with remaining pineapple juice, seal with lid and shake to combine. Set aside.
  5. Meanwhile, prepare salad. Add lettuce, tomatoes, onions, avocado, cucumber to salad bowl.
  6. Preheat BBQ. Cook chicken for 5-10 minutes until browned and cooked through. Discarding the marinade.
  7. Cook pineapple slices on BBQ until heated through.
  8. Slice chicken into bite-sized pieces and add on top of salad along with pineapple slices.
  9. Drizzle over the dressing and serve.