Ingredients
1 can (8 ounces) unsweetened sliced pineapple3 tablespoons canola oil2 tablespoons light soy sauce1 tablespoon white vinegar1 tablespoon honey1/4 teaspoon ground ginger1/4 teaspoon cayenne pepper4 boneless skinless chicken breast halves (1 pound)1/2 to 1 teaspoon black pepper5 cups torn salad greens1 small green pepper, julienned1 small sweet red pepper, julienned1 cup sliced fresh mushrooms1 small onion, sliced into rings
Preparation
Drain pineapple, reserving 2 tablespoons juice. In a small bowl, combine the juice; oil, soy sauce, vinegar, honey, ginger and cayenne. Brush some over pineapple slices; set aside.
Sprinkle both sides of chicken with pepper; grill or broil for 4-5 minutes on each side or until a thermometer reads 170°. Slice into strips.
Grill or broil pineapple, turning to brown both sides, for 2-3 minutes or until heated through. In a large bowl, toss the greens, peppers, mushrooms and onion. Top with chicken and pineapple; or arrange on four plates. Drizzle with remaining dressing.
