Teriyaki Chicken and Grilled Pineapple Salad

Teriyaki Chicken and Grilled Pineapple Salad


Ingredients

3 Tbs tamari
1 tsp honey or rice syrup
1 tsp sesame seeds
2 chicken breasts
1/2 pineapple
1 baby cos lettuce
1/2 cup cooked quinoa or rice, cooled
12 cocktail or large cherry tomatoes
2 small avocados
2 tsp sesame seeds

Method

In a large bowl, whisk together the tamari, honey or rice syrup and sesame seeds. Add the chicken breast and mix well, marinate for 5 minutes.

Meanwhile, peel and core the pineapple and chop into 1cm-thick slices. Heat a large frying pan or grill pan on high and cook the pineapple slices for 1 minute on each side. Remove from heat. Add the chicken to the pan, reduce heat to medium high and cook on each side for 5-6 minutes.

Slice the cos lettuce and divide between two serving plates then sprinkle evenly with quinoa. Cut tomatoes in half, scoop the flesh out of the avocado and arrange both on top of the lettuce along with the pineapple. Slice chicken into strips and transfer to the salads then sprinkle with sesame seeds.

Credits: Australian Pineapples Ambassador, Martyna Angell


More Recipes

Attilios Italian Classic Rare Beef Salad - Chef Recipe by Shawn Sheather

Char-grilled beef fillet rested in Attilios marinade over a cherry tomato, olive and feta salad.

Spinach Ricotta Lasagne

A flavourful pasta loaded with vegetables and melted cheese!

Spicy Ahi Poke with Wontons and Mango Salsa

"This is a great sharing dish, so it’s ideal for a party or gathering. Place bowls of fried wontons,...