Spicy chicken pineapple salad

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! .