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 dishcelery, sweet pointed pepper, bunch onions, softly fed farmer's cheese, garlic, dry white wine, cornstarch, whipped cream, salt and pepper,summer cheese fondue
-
20 minMain dishBroccoli, Macaroni, onion, olive oil, tomato paste, dairy spread light chives, smoked salmon cubes,macaroni with salmon sauce
-
30 minMain dishsaffron, sea salt, black peppercorns, butter, chicken breast, Red pepper, Red onion, pineapple,chicken skewers with pineapple
-
10 minMain dishpickles, carrot-seller salad, lettuce, chicken breast,root wrap
Nutrition
265Calories
Sodium1% DV30mg
Fat29% DV19g
Protein38% DV19g
Carbs9% DV28g
Fiber20% DV5g
Loved it