Grilled Chicken Teriyaki and Pineapple Salad

Grilled teriyaki chicken and pineapple salad in a tasty teriyaki dressing!


For the teriyaki sauce:
    • 2 tablespoons soy sauce
    • 2 tablespoons mirin
    • 2 tablespoons sugar
    • 2 tablespoons sake (optional)
For the dressing:
    • 3 tablespoons teriyaki sauce
    • 3 tablespoons pineapple juice
    • 2 tablespoons vegetable oil
    • 1 teaspoon sesame oil
    • 1 teaspoon garlic, grated (optional)
    • 1 teaspoon ginger, grated (optional)
For the salad:
  • 1 pound chicken breasts (or thighs), boneless and skinless
  • 1 pineapple, peeled, cored and sliced
  • 1 red bell pepper, sliced into long thin strips
  • 6 cups lettuce, sliced
  • 1 cup cucumber, sliced
  • 1/3 cup carrot, sliced or shredded
  • 1/4 cup red onion, sliced
  • 1/4 cup green onion, sliced
  • 1/3 cup cashew, toasted and coarsely chopped
For the teriyaki sauce:
    1. Mix everything.
For the dressing:
    1. Mix everything.
For the salad:
  1. Marinate the chicken in the remaining teriyaki sauce for 30 minutes to overnight.
  2. Grill the chicken, pineapple and bell pepper over medium-high heat until just tender and slightly charred before letting cool for a few minutes.
  3. Slice the chicken, pineapple and bell pepper into bite sized pieces.
  4. Assemble the salad, toss with dressing and enjoy!


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