Juicy Grilled Pineapple, Chicken, and Avocado Salad

I didn’t think I liked grilled pineapple until I had it at a backyard barbecue last summer. My friend threw the rings on the grill while the chicken was cooking, and I honestly thought she was crazy. But then I tried it—warm, a little caramelized, with that sweet juice dripping down my chin—and I got it.

Now I throw pineapple on the grill all the time, especially when I’m making this salad. The smoky sweetness pairs so well with grilled chicken and creamy avocado. Toss it all on a bed of spinach with some blueberries and feta, and you’ve got yourself a salad that actually feels like a meal. Plus, grilling the fruit and protein together means less time in the kitchen and more time eating outside.

What Kind of Chicken Should I Use?

For this grilled salad, boneless skinless chicken breasts are called for, but you have some flexibility here. If you prefer dark meat, boneless skinless chicken thighs work just as well and actually stay a bit more moist on the grill. You can use fresh or frozen chicken – just make sure frozen breasts are fully thawed before grilling so they cook evenly. When picking out your chicken at the store, try to choose breasts that are similar in size and thickness so they’ll finish cooking at the same time. If you end up with thicker breasts, you can always pound them to an even thickness or butterfly them before grilling.

Options for Substitutions

This salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Chicken breasts: Chicken thighs work great here and stay juicier on the grill. You could also use grilled shrimp or even skip the meat entirely for a vegetarian version.
• Fresh pineapple: If fresh pineapple isn’t available, canned pineapple rings will do the trick. Just pat them dry before grilling and reduce the grilling time slightly since they’re already softer.
• Baby spinach: Mixed greens, arugula, or spring mix all work well. You can also use regular spinach – just tear it into smaller pieces.
• Blueberries: Strawberries, raspberries, or even dried cranberries make good substitutes. Fresh mango chunks would also pair nicely with the grilled pineapple.
• Feta cheese: Goat cheese or blue cheese crumbles work well if you want something tangy. For a milder option, try shredded mozzarella or skip the cheese altogether.
• Avocado oil: For the vinaigrette, you can use olive oil, grapeseed oil, or any neutral-flavored oil you have on hand.
• Apple cider vinegar: White wine vinegar or rice vinegar will work just fine in the dressing if that’s what you’ve got in your pantry.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling chicken breasts is not pounding them to an even thickness, which leads to dry edges while the thick center finally reaches a safe temperature – use a meat mallet to flatten them to about 3/4-inch thick for consistent cooking.

Grilling pineapple requires a clean, well-oiled grate because the natural sugars can stick and burn quickly, so make sure to brush your grill grates with oil before adding the fruit.

Don’t slice your chicken immediately after it comes off the grill – letting it rest for those full 10 minutes allows the juices to redistribute, keeping the meat moist instead of running all over your cutting board.

Finally, wait to dress your salad until right before serving, especially since the spinach will wilt quickly once the vinaigrette hits it, and nobody wants a soggy salad.

What to Serve With Grilled Pineapple, Chicken, and Avocado Salad?

This salad is pretty filling on its own, but I love serving it with some warm garlic bread or a crusty baguette on the side for scooping up any extra vinaigrette left in the bowl. If you’re feeding a crowd, consider adding some grilled corn on the cob or sweet potato wedges to round out the meal. A light iced tea or sparkling lemonade pairs really nicely with the sweet pineapple and tangy vinaigrette, making it perfect for a summer lunch or dinner. You could also serve it alongside some tortilla chips and guacamole if you want to lean into more of a tropical vibe.

Storage Instructions

Store Components Separately: This salad is best enjoyed fresh, but you can prep the components ahead. Keep the grilled chicken and pineapple in separate airtight containers in the fridge for up to 3 days. Store the spinach, blueberries, and sliced onion in their own containers too, and wait to dice the avocado until you’re ready to eat so it doesn’t brown.

Make the Dressing Ahead: The honey garlic vinaigrette actually gets better after sitting for a day or two. Whisk it up and store it in a jar in the fridge for up to a week. Just give it a good shake before drizzling it over your salad since the oil and vinegar will separate.

Assemble Fresh: When you’re ready to eat, just toss together your prepped ingredients and add the dressing right before serving. If you need to pack this for lunch, keep the dressing separate in a small container and pour it on when you’re ready to dig in.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1250-1400
• Protein: 60-70 g
• Fat: 85-98 g
• Carbohydrates: 95-110 g

Ingredients

For the chicken and fruit:

• 2 large chicken breasts
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 small pineapple (cored and sliced into 1/2-inch thick rings)
• 8 cups fresh baby spinach
• 1 cup fresh blueberries
• 1 large avocado (pitted and sliced into 1/4-inch wedges)
• 1/2 cup crumbled feta cheese
• 1/4 red onion (thinly sliced)
• 2 tablespoons chopped fresh cilantro

For the dressing:

• 1/2 cup avocado oil
• 1/4 cup apple cider vinegar
• 1 tablespoon fresh lime juice
• 2 1/2 tablespoons honey
• 2 garlic cloves (freshly minced)

Step 1: Prepare the Dressing and Mise en Place

• 1/2 cup avocado oil
• 1/4 cup apple cider vinegar
• 1 tablespoon fresh lime juice
• 2 1/2 tablespoons honey
• 2 garlic cloves, freshly minced
• 1/4 red onion, thinly sliced
• 1 large avocado, pitted and sliced into 1/4-inch wedges

While your grill preheats, whisk together the avocado oil, apple cider vinegar, lime juice, honey, and minced garlic in a small bowl.

Let this sit for 10 minutes so the flavors meld—this resting time is crucial for developing a balanced, cohesive dressing.

Meanwhile, slice the red onion thinly, pit and slice the avocado into 1/4-inch wedges, and have your spinach, blueberries, and feta cheese ready.

I like to prep these components just before grilling so the avocado doesn’t oxidize and turn brown.

Step 2: Season the Chicken and Prepare the Grill

• 2 large chicken breasts
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Pat the chicken breasts dry with paper towels, then rub them evenly on both sides with olive oil, kosher salt, and freshly ground black pepper.

Heat your grill to medium-high heat (around 400°F if using a gas grill).

Let it preheat for 5 minutes so it’s hot enough to create good grill marks and cook the chicken through efficiently.

Step 3: Grill the Chicken and Pineapple

• seasoned chicken breasts from Step 2
• 1 small pineapple, cored and sliced into 1/2-inch thick rings

Place the seasoned chicken breasts on the grill and cook for 5 minutes without moving them—this allows a nice crust to form.

Flip and cook another 5 minutes until the internal temperature reaches 165°F.

During the last few minutes of chicken cooking, place the pineapple rings directly on the grill grates and cook for 2-3 minutes per side until they develop caramelized grill marks and soften slightly.

I find that grilling the pineapple at the end means it won’t overcook while waiting for the chicken to finish.

Step 4: Cool and Slice the Grilled Components

• grilled chicken from Step 3
• grilled pineapple from Step 3

Transfer the chicken and pineapple to a cutting board and let rest for 5 minutes—this allows the chicken to retain its juices when sliced.

Slice the chicken breasts into 1/2-inch thick strips and cut the pineapple rings into bite-sized chunks, discarding any tough outer pieces.

Step 5: Assemble the Salad

• 8 cups fresh baby spinach
• sliced chicken from Step 4
• grilled pineapple chunks from Step 4
• 1 cup fresh blueberries
• avocado slices from Step 1
• 1/2 cup crumbled feta cheese
• red onion slices from Step 1
• 2 tablespoons chopped fresh cilantro

Place the fresh baby spinach in a large salad bowl or on individual plates.

Arrange the sliced chicken, grilled pineapple chunks, blueberries, avocado slices, crumbled feta cheese, and red onion over the spinach.

Sprinkle the fresh cilantro over the top.

Step 6: Dress and Serve

• dressing mixture from Step 1

Stir the dressing from Step 1 once more to recombine any settled ingredients.

Drizzle the dressing over the assembled salad just before serving, tossing gently to coat all the components evenly without breaking up the avocado slices too much.

Juicy Grilled Pineapple, Chicken, and Avocado Salad

Delicious Juicy Grilled Pineapple, Chicken, and Avocado Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 1325

Ingredients Method

Ingredients

  

For the chicken and fruit

• 2 large chicken breasts
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 small pineapple (cored and sliced into 1/2-inch thick rings)
• 8 cups fresh baby spinach
• 1 cup fresh blueberries
• 1 large avocado (pitted and sliced into 1/4-inch wedges)
• 1/2 cup crumbled feta cheese
• 1/4 red onion (thinly sliced)
• 2 tablespoons chopped fresh cilantro

For the dressing

• 1/2 cup avocado oil
• 1/4 cup apple cider vinegar
• 1 tablespoon fresh lime juice
• 2 1/2 tablespoons honey
• 2 garlic cloves (freshly minced)

Method

 

1. While your grill preheats, whisk together the avocado oil, apple cider vinegar, lime juice, honey, and minced garlic in a small bowl. Let this sit for 10 minutes so the flavors meld—this resting time is crucial for developing a balanced, cohesive dressing. Meanwhile, slice the red onion thinly, pit and slice the avocado into 1/4-inch wedges, and have your spinach, blueberries, and feta cheese ready. I like to prep these components just before grilling so the avocado doesn't oxidize and turn brown.
2. Pat the chicken breasts dry with paper towels, then rub them evenly on both sides with olive oil, kosher salt, and freshly ground black pepper. Heat your grill to medium-high heat (around 400°F if using a gas grill). Let it preheat for 5 minutes so it's hot enough to create good grill marks and cook the chicken through efficiently.
3. Place the seasoned chicken breasts on the grill and cook for 5 minutes without moving them—this allows a nice crust to form. Flip and cook another 5 minutes until the internal temperature reaches 165°F. During the last few minutes of chicken cooking, place the pineapple rings directly on the grill grates and cook for 2-3 minutes per side until they develop caramelized grill marks and soften slightly. I find that grilling the pineapple at the end means it won't overcook while waiting for the chicken to finish.
4. Transfer the chicken and pineapple to a cutting board and let rest for 5 minutes—this allows the chicken to retain its juices when sliced. Slice the chicken breasts into 1/2-inch thick strips and cut the pineapple rings into bite-sized chunks, discarding any tough outer pieces.
5. Place the fresh baby spinach in a large salad bowl or on individual plates. Arrange the sliced chicken, grilled pineapple chunks, blueberries, avocado slices, crumbled feta cheese, and red onion over the spinach. Sprinkle the fresh cilantro over the top.
6. Stir the dressing from Step 1 once more to recombine any settled ingredients. Drizzle the dressing over the assembled salad just before serving, tossing gently to coat all the components evenly without breaking up the avocado slices too much.