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 dishpeanut oil, sunflower oil, savoy, green coal, beef broth, breakfast bacon, blue cheese, seedless red grapes,cabbage with roasted bacon and blue cheese
-
15 minMain dishgarlic, oriental stir-fry oil, Chinese vegetable mix, fish bouillon tablets, ginger syrup, fish sauce, surimiflakes, stir-fry rice,stir-fry soup with surimi
-
45 minMain dishsweet potato, parsnip, fresh thyme, beef chipolata, garlic, traditional olive oil, fresh kale, medium oranges,stew with sweet potato and parsnip
-
45 minMain dishmashed potatoes, turkey fillet, oil, onions, Red pepper, gravy, cabbage, pampering fruit,casserole of turkey with fruit
Nutrition
265Calories
Sodium1% DV30mg
Fat29% DV19g
Protein38% DV19g
Carbs9% DV28g
Fiber20% DV5g
Loved it