Name: Grilled Pineapple Salad
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Beer - 1 (12 fluid ounce) can or bottle; Honey - ½ cup; Dijon mustard - ⅓ cup; Olive oil - 2 tablespoons; Fresh rosemary, or more to taste - 1 tablespoon; Garlic powder - 1 teaspoon; Salt - 1 teaspoon; Freshly cracked black pepper - ⅛ teaspoon; Chicken breast tenderloins - 2 pounds; Fresh pineapple - 1; Baby spinach leaves - 1 (10 ounce) bag; Pine nuts - ¼ cup; Mandarin oranges, drained - 1 (10 ounce) can; Poppy seed salad dressing (such as Kraft®), or to taste - 6 tablespoons

Ingredients for - Grilled Pineapple Salad

1. Beer 1 (12 fluid ounce) can or bottle

2. Honey ½ cup

3. Dijon mustard ⅓ cup

4. Olive oil 2 tablespoons

5. Fresh rosemary, or more to taste 1 tablespoon

6. Garlic powder 1 teaspoon

7. Salt 1 teaspoon

8. Freshly cracked black pepper ⅛ teaspoon

9. Chicken breast tenderloins 2 pounds

10. Fresh pineapple 1

11. Baby spinach leaves 1 (10 ounce) bag

12. Pine nuts ¼ cup

13. Mandarin oranges, drained 1 (10 ounce) can

14. Poppy seed salad dressing (such as Kraft®), or to taste 6 tablespoons

How to cook deliciously - Grilled Pineapple Salad

1 . Stage

Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined. Add chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally.

2 . Stage

Preheat outdoor grill for medium-high heat and lightly oil the grate.

3 . Stage

Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge.

4 . Stage

Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes. Cut chicken and pineapple into bite-sized pieces.

5 . Stage

Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.