Mediterranean Grilled Pineapple Chicken Salad

Mediterranean Grilled Pineapple Chicken Salad

Mediterranean Grilled Pineapple Chicken Salad is a refreshing and bold dish that brings together smoky grilled chicken, sweet caramelized pineapple, crisp greens, and creamy feta with a zesty lemon-herb dressing. The sweetness of the pineapple perfectly balances the savory, spiced chicken and salty feta, making this salad a unique and satisfying meal. It’s light yet filling, ideal for warm-weather dinners, cookouts, or meal-prep lunches with a Mediterranean twist.

Total Time:

Prep: 15 minutes
Cook: 15–20 minutes
Total: 30–35 minutes
Servings: 4

Ingredients

For the Chicken Marinade:

2 boneless, skinless chicken breasts (or thighs)

2 tbsp olive oil

1 tbsp lemon juice

1 tsp smoked paprika

1 tsp dried oregano

1/2 tsp cumin

1/2 tsp garlic powder

Salt & black pepper, to taste

For the Grilled Pineapple:

1/2 fresh pineapple, peeled, cored, and cut into rings or spears

1 tsp olive oil

Pinch of sea salt

For the Salad:

4 cups mixed greens (arugula, spinach, romaine, etc.)

1/2 cup cherry tomatoes, halved

1/4 cup cucumber, diced

1/4 cup red onion, thinly sliced

1/3 cup crumbled feta cheese

2 tbsp fresh mint or basil, chopped

2 tbsp toasted almonds or pine nuts (optional)

For the Lemon-Herb Dressing:

3 tbsp extra virgin olive oil

2 tbsp lemon juice

1 tsp Dijon mustard

1 small garlic clove, minced

1 tbsp fresh parsley or dill, chopped

Salt & pepper, to taste

Instructions

Marinate the Chicken:

In a bowl, whisk together olive oil, lemon juice, smoked paprika, oregano, cumin, garlic powder, salt, and pepper.

Coat the chicken breasts in the marinade and let sit for at least 15 minutes (or up to 2 hours in the fridge for extra flavor).

Grill the Chicken:

Preheat a grill or grill pan to medium-high heat.

Grill the chicken for 5–7 minutes per side, or until cooked through (internal temp: 165°F / 74°C).

Let the chicken rest for 5 minutes, then slice into strips.

Grill the Pineapple:

Brush pineapple slices lightly with olive oil and sprinkle with a pinch of sea salt.

Grill for 2–3 minutes per side until grill marks appear and pineapple is caramelized.

Cut grilled pineapple into bite-sized pieces or wedges.

Make the Dressing:

Whisk together olive oil, lemon juice, Dijon mustard, garlic, parsley or dill, salt, and pepper in a small bowl or jar.

Assemble the Salad:

In a large bowl, combine mixed greens, tomatoes, cucumber, red onion, and herbs.

Add the grilled pineapple pieces and sliced chicken.

Drizzle with the lemon-herb dressing and toss gently.

Top with feta cheese and toasted almonds or pine nuts if using.

Serve:

Serve immediately, garnished with extra herbs or a squeeze of lemon if desired.

Tips

Use Fresh Pineapple:
Fresh pineapple gives the best caramelized flavor when grilled. If using canned, choose rings packed in juice (not syrup) and pat them dry before grilling.

Don’t Overcook the Chicken:
To keep the chicken juicy, remove it from the grill as soon as it reaches 165°F (74°C) and let it rest before slicing.

Mix Up the Greens:
Use a mix of arugula, spinach, baby kale, or romaine for texture and variety.

Chill the Salad Components Separately:
If prepping ahead, store the grilled chicken and pineapple separately from the greens to keep everything crisp until serving.

Cut Uniformly:
Cut the pineapple, chicken, and vegetables into bite-sized, uniform pieces for easy eating.

Variations:

Protein Options:

Shrimp or Salmon:
Replace chicken with grilled shrimp or salmon for a seafood twist.

Vegetarian Version:
Use grilled halloumi cheese or chickpeas instead of chicken.

Flavor Twists:

Add Grains:
Turn this salad into a grain bowl by adding cooked couscous, quinoa, or farro.

Extra Fruit:
Add grilled peaches, nectarines, or mango for a tropical mix.

Spicy Kick:
Add red pepper flakes or sliced jalapeños to the salad for heat.

Herb Swap:
Try fresh cilantro, dill, or basil instead of mint or parsley for different herb profiles.

Dressing Variations:

Swap lemon juice for balsamic glaze or pomegranate molasses for a sweet-tart finish.

Add a tablespoon of Greek yogurt to the dressing for creaminess.

Q&A

Q: Can I use canned pineapple?
A: Yes! Use pineapple rings in juice (not syrup). Drain and pat them dry before grilling to prevent steaming.

Q: How long can I store leftovers?
A: Store components separately in the fridge for up to 3 days. Assemble just before serving to keep the greens crisp.

Q: Can I make this salad dairy-free?
A: Absolutely! Omit the feta cheese or use a plant-based feta alternative.

Q: Can I meal prep this salad?
A: Yes. Grill the chicken and pineapple ahead of time, store separately from greens, and assemble when ready to eat.

Nutrition Facts (Per Serving Approximate)

Note: Nutrition will vary depending on dressing quantity and toppings.

Conclusion

Mediterranean Grilled Pineapple Chicken Salad is a light yet satisfying dish bursting with sweet, smoky, tangy, and savory flavors. The combination of juicy grilled chicken, caramelized pineapple, fresh vegetables, and creamy feta creates a balanced meal that’s both nutritious and delicious. It’s perfect for summer dinners, meal prep, or as a centerpiece salad for gatherings.