Hollowed out pineapples stuffed with fresh pineapple, teriyaki chicken, avocado and lots of fresh and colorful veggies. Top with toasted almonds, sesame seeds and teriyaki vinaigrette.
Servings 2Servings
Prep Time 30 minutesmins
Cook Time 10 minutesmins
Ingredients
Salad Fixings
1pineapple shell
1/2cuppineapple chunks
4chicken tenders
1/2cupteriyaki sauce
2radishes, thinly sliced
1/2orange bell pepper, thinly sliced
2celery stalks, thinly sliced
1cupfresh cilantro sprigs
1avocado, cut into chunks
1/2cupred cabbage, thinly sliced
1cucumber, thinly sliced and curled
1/2red onion, caramelized
1/4cupslivered almonds, toasted
1tbsp. sesame seeds, lightly toasted
Teriyaki Vinaigrette
1/4cuppineapple pulpsaved from carving out the pineapple
3tbsp. soy sauce
1tbsp. sesame oil
1/4cuprice vinegar
1/4cupred wine vinegar
1/2cupcanola oil
1tbsp. minced cilantro
1/2tsp. minced fresh ginger root
1/2cupblue cheese crumblesCan go in dressing or as a garnish on salad
Instructions
Pineapple
Cut the pineapple in half lengthwise. Hollow out the center, leaving about 1/2 inch on the sides. Cut out the pineapple pieces by cutting into the pineapple both horizontally and vertically. Remove any of the core and reserve the pineapple chunks. Save the pulp from your carving work for your dressing.
Teriyaki Vinaigrette
Blend all dressing ingredients together and shake well in a container with a tight-fitting lid.
Salad Fixings
Marinate chicken tenders in either your own, or store-bought teriyaki sauce. Cook on the grill over medium heat until cooked through.
Prepare all the veggies, by slicing or dicing as you wish.
Lay a bed of fresh cilantro sprigs all along the edges of the pineapple. Arrange all of the salad fixings as artistically as you can in the pineapple shell. Drizzle dressing over the top and garnish with almonds, sesame seeds and blue cheese crumbles. Pass extra dressing.