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Grilled Pineapple Chicken Salad

Grilled Pineapple Chicken Salad with Orange-Coconut Dressing Recipe

A sweet and savory main-course salad with grilled chicken, pineapple, and an orange-coconut dressing.
Course Salad
Cuisine American
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings 4 servings
Author Jeanne Fratello


  • 1 1/2 pounds chicken breast fillets
  • 1 large pineapple cored, peeled, and sliced into spears
  • 1 T. olive oil divided
  • 1 small bunch kale stems removed, leaves finely chopped
  • 1/4 red cabbage grated
  • 1/2 cup coarsely chopped cashews
  • 2 T. sesame seeds
  • For the dressing:
  • Juice of one orange about 1/4 cup
  • 1/4 cup olive oil
  • 2 T. coconut cream
  • 1/4 tsp. brown sugar optional


  1. Heat a grill to medium heat. In separate bowls, coat the chicken breasts and the pineapple spears with olive oil. Grill the chicken breasts for about 4 minutes on each side, or until fully cooked with nice grill marks on both sides. Grill the pineapple spears for about 3 minutes on each side. Remove both from grill. Slice the chicken into thin strips.
  2. Set out four salad plates and evenly divide the chicken, pineapple, kale, cabbage, cashews, and sesame seeds among the four plates.
  3. In a small container, combine the orange juice, olive oil, and coconut cream. Blend with an immersion blender until thoroughly mixed. Add brown sugar if desired. Spoon over salad. Serve immediately.