Total Time
Prep 25 mins
Cook 25 mins

Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.

Ingredients Nutrition


  1. Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small saucepan. Bring to boil and reduce to 1/3.
  2. Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
  3. Baste chicken with pineapple mixture. Grill chicken, turning once (and continue to baste), 10 to 12 minutes or until no longer pink in the center.
  4. Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
  5. Arrange salad on plates; top with bell pepper, onion, and chicken.