Grilled Piri Piri Chicken Pineapple Salad Bowl

(2018 Pairings) A delicious spicy salad bowl.

Photo of Grilled Piri Piri Chicken Pineapple Salad Bowl

INGREDIENTS:

1/2 cup Peri Peri or red serrano peppers de-seeded rough chopped
1/2 cup finely diced red onion
1/2 cup cloves garlic peeled
1/2 cup fresh lemon juice
1/4 cup water
1 tablespoon smoked paprika
1 teaspoon dried oregano
1 tablespoon plus 1-1/2 teaspoons kosher salt divided
1 teaspoon ground black pepper
4 (6 oz.) boneless skinless chicken breast
1-1/2 cups DOLE Chef-Ready Cuts Pineapple Cubes thawed divided
1/4 cup fresh lime juice
1 tablespoon apple cider vinegar
1/4 cup vegetable oil
4 cups romaine lettuce chopped 12
1/2 cup red onion fine diced
2 cups cherry tomatoes halved
1 avocado halved pitted peeled 14 dice

DIRECTIONS:

  1. Combine de-seeded peppers, red onion, garlic, lemon juice, water, smoked paprika, oregano, 1 tablespoon kosher salt, and black pepper in blender. Blend on high until smooth.
  2. Transfer to a medium-sized bowl or container and add raw chicken breasts. Toss chicken in sauce to fully coat and marinate. Refrigerate covered for a minimum of 1 hour. 
  3. Place 1/2 cup of pineapple cubes in a blender and blend until smooth. 
  4. Whisk together blended pineapple puree, lime juice, apple cider vinegar and remaining 1-1/2 teaspoons kosher salt in a small bowl. Slowly whisk in vegetable oil until fully incorporated. Set dressing aside until needed. 
  5. Preheat grill on medium heat setting. Grill each chicken breast from marinade for 5-8 minutes on each side to cook thoroughly. Chicken breast should reach an internal temperature of 165° F before being removed from the grill. Allow chicken to rest for 5 minutes on cutting board or resting rack prior to slicing. Slice cooked chicken in 1” thick slices. 
  6. Combine lettuce, remaining 1 cup of pineapple cubes, onion, tomatoes and avocado in a medium bowl. Gently toss with 1/2 cup of pineapple lime dressing. 
  7. Place 1 cup of salad in each bowl and top with 3 oz. of sliced chicken breast. Drizzle with 1 tablespoon of pineapple lime dressing and serve immediately. 
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