Teriyaki Chicken and Grilled Pineapple Salad
Those topless pineapples available throughout colder months are actually much sweeter than their top-on counterparts, so don't be afraid to give them a go. Oh, and I think a piece of grilled salmon, teriyaki or otherwise would go really well in this salad as well.
Servings: 2
Ingredients
- 3 tablespoons tamari
- 1 teaspoon honey or rice syrup
- 1 teaspoon sesame seeds
- 2 chicken breasts
- 1/2 small pineapple
- 1 baby cos lettuce
- ½ cup cooked quinoa or rice, cooled
- 12 cocktail or large cherry tomatoes
- 2 small avocados
- 2 teaspoons sesame seeds
Instructions
- 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, slice into 1cm-thick slices. Heat a large frying pan or grill pan on high and cook the pineapple slices for 1 minutes 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.
- Meanwhile, slice cos lettuce and divide between two serving plates, 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, sprinkle with sesame seeds.
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