I went to the grocery store this week with inspiration to make a few new recipes. I’ve been in a rut since Teddy was born. My love for cooking has taken a backseat to easy, convenient, routine meals – things I know how to make by heart and don’t have to write down.
I’m hoping this is the start of getting back into my passion for cooking and blogging. I’m starting back up with a delicious meal, perfect for the first day of summer: Pineapple Grilled Chicken Salad.
Tim and I loved this meal. The tang from the soy sauce marinade and the zest from the pineapple are the perfect combination. Paired with light summer greens – you’ve got yourself a delicious, easy meal ready for summer!
Pineapple Grilled Chicken Salad
4 boneless skinless chicken breasts
½ C. brown sugar
1/3 C. soy sauce
¼ C. pineapple juice (from 8 oz. can pineapple slices)
1 Tbsp. minced garlic
¼ tsp. pepper
½ tsp. salt
1 Tbsp. cornstarch
1 Tbsp. water
Spring Greens
In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, minced garlic, pepper, and salt. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.
Bring marinade to boil and boil about 1-3 minutes until the mixture starts to thicken. Remove from heat. Make sure to reserve ¼ C. of the sauce for later.
Marinate the chicken in the sauce and refrigerate for 30 – 60 minutes. Grill the chicken over medium heat on each side for 6-7 minutes or until cooked all the way through. Continually brush extra marinade on chicken throughout grill process.
Towards the end of grilling, place pineapple slices on the top rack of the grill. Grill pineapple for 3-4 minutes.
To assemble salad, put layer of spring greens on plate. Place grilled chicken breast on top of the greens and top with a pineapple slice.
