Filter
Reset
Sort ByRelevance
ChefNYC
Spicy chicken pineapple salad
BBQ recipe: spicy chicken-pineapple salad with paprika and spring onions.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Light the barbecue.
-
Grill the pointed peppers for about 15 minutes until the leaves turn black. Times regularly. Take the barbecue and let it cool slightly.
-
Remove the peppers and remove the seed lists. Cut the flesh into strips.
-
Meanwhile, season the chicken fillets with the oil and grill in approx. 6 minutes until done. Times regularly. Take off the heat and sprinkle with the picadillo.
-
Halve the pineapple lengthwise and lay down with the cutting edge down for approx. 4 minutes on the barbecue, so that nice grill stripes appear.
-
Cut the flesh out of the peel, but leave the peel whole. Cut the hard core out of the flesh.
-
Cut the flesh into cubes and put the peppers in a bowl.
-
Cut the chicken fillets into pieces and add to the pineapple. Cut the spring onion into rings and mix through the pineapple.
-
Scoop the salad back into the hollowed-out pineapple halves and serve. Yummy! .
Blogs that might be interesting
-
30 minMain dishfloury potatoes, rib chops, sour apple, mustard, olive oil, Spinach,spinach stew with mustard chops
-
25 minMain dishhalf-to-half-chopped, Al-Andalus, medium sized egg, traditional olive oil, garlic, onion, rivolo cherry tomatoes, (tomato pieces), chickpeas, fresh flat parsley,fast spanish tomato stew with meatballs
-
60 minMain dishfresh Italian herbs, mashed potatoes with butter, garlic, leeks, unsalted butter, brown lentils in tin, hot vegetable broth from tablet, wheat flour, grated mature goat's cheese 50,lentil pie with leek, puree and goat cheese
-
45 minMain dishparsnip, winter carrot, canned chickpeas, garlic, baharat spice mix, traditional olive oil, chicken breast, fresh parsley,arabic spiced chicken with oven vegetables
Nutrition
265Calories
Sodium1% DV30mg
Fat29% DV19g
Protein38% DV19g
Carbs9% DV28g
Fiber20% DV5g
Loved it