I'm sure you never had a salad like this. The pineapple and glazed chicken combo are guaranteed to knock your socks off. Temporarily bring the summer back to your home with this tropical honey glazed pineapple and chicken salad!
Ingredients (serves 2)
For the marinade
- 1 tsp paprika powder
- 1 tsp garlic powder
- 1 tbsp soy sauce/Tamari
- 1 tsp fish sauce or more soy sauce
- 1 tbsp extra-virgin olive oil
- black pepper, to taste
For the chicken
- 6 oz skinless boneless chicken breast, cut into bite-size pieces
- 1 tbsp honey
- 1 tbsp soy sauce/Tamari
For the salad
- 3 cups salad greens of your choice, shredded
- 1.5 cup pineapple, chopped
- 1 cup tomato, chopped
- 1 cup cucumber, chopped
- 1/4 cup raw unsalted cashew nuts, raw or roasted (garnish)
Instructions
- Add chicken and marinade ingredients to a Ziplock bag or small container or bowl. Massage marinade into the chicken until well coated. Close or cover and marinate in the fridge for at least 15 minutes. The longer the better.
- In a skillet, heat cooking oil over medium heat. Cook chicken with the marinade until cooked through and nicely browned. Add honey and extra soy sauce and cook until lightly caramelized or glazed. Allow to cool or serve warm. Up to you.
- Add salad ingredients to a bowl and top with chicken and (toasted) cashew nuts.
- Optional: the pineapple and glazed chicken gave enough juiciness to the salad so we didn’t add a salad dressing. But if you want, add a little oil with lemon juice and black pepper if needed.
Enjoy!