Grilled Polynesian Chicken Salad

Ingredients

• 907 g (2 lb; 6 pieces)boneless, skinless chicken breasts
• 120 ml (½ cup)pineapple juice
• 80 ml (⅓ cup)teriyaki sauce
• 60 ml (¼ cup)olive oil
• 3 tbsp (45 ml)brown sugar
• ½ tsp eachsalt and black pepper, or to taste
• 4 medium clovesgarlic, minced
• 120 ml (½ cup)pineapple juice
• 3 tbsp (45 ml)white balsamic vinegar
• 3 tbsp (45 ml)honey
• 1 tspsalt
• 1 tspgranulated garlic or garlic powder
• 1 tsponion powder
• 1 tspred pepper flakes
• 160 ml (⅔ cup)olive oil
• 12 cupsmixed salad greens
• 1 largeEnglish cucumber, julienned
• 1 largecarrot, peeled and julienned
• 1 mediumred onion, thinly sliced
• 1 largered bell pepper, seeded and thinly sliced
• 1 cupsugar snap peas
• 2 cupspineapple chunks
• 227 g (8 oz)crumbled Gorgonzola or blue cheese

Instructions

1. 1

   Marinate chicken

   Whisk the pineapple juice, teriyaki sauce, olive oil, brown sugar, salt and black pepper in a large bowl. Season the chicken lightly with extra salt and black pepper, then place it in a shallow dish or large resealable bag and pour the marinade over it. Refrigerate overnight.

2. 2

   Make vinaigrette

   Whisk the pineapple juice, white balsamic vinegar, honey, garlic, onion powder, salt and red pepper flakes together. Slowly pour in the olive oil while whisking vigorously, until the dressing thickens slightly. Chill until serving and shake well before use.

3. 3

   Heat the grill

   Preheat the grill to medium-high and oil the grates. Lift the chicken from the marinade and discard the remaining marinade.

4. 4

   Grill the chicken

   Grill the chicken breasts for 4–5 minutes per side, depending on their thickness, until the juices run clear. Rest for 5 minutes before slicing and serving.

5. 5

   Arrange the greens

   Spread the salad greens over plates or a platter. Add the julienned cucumber and carrot, followed by the sliced red onion, red pepper and sugar snap peas.

6. 6

   Add toppings

   Top the salad with fresh pineapple chunks and a sprinkling of blue cheese. Slice the chicken and arrange it over the salad.

7. 7

   Dress and serve

   Drizzle the salad with pineapple vinaigrette to serve.

What is Polynesian chicken salad?

This American-style salad takes inspiration from sweet-and-savoury island flavours, pairing pineapple with grilled, teriyaki-marinated chicken. It is not a single traditional Polynesian dish, but a fresh salad built around those flavour cues.

Here, crisp vegetables and leafy greens balance the fruit and the rich, tangy blue cheese. The pineapple appears both in the marinade and dressing, tying the plate together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 730 calories, 44g protein, 47g carbs, 41g fat.

The chicken and blue cheese supply much of the protein, while the pineapple, brown sugar, honey and vegetables contribute carbohydrates. Olive oil in the marinade and vinaigrette, along with the cheese, provides much of the fat. To balance the plate, serve a generous bed of greens and vegetables and add dressing to taste.

The pineapple marinade

Sweetness and savoury depth: pineapple juice, teriyaki sauce and brown sugar flavour the chicken, while olive oil helps coat it. The method calls for an overnight rest in the fridge, so allow for that ahead of the stated 23-minute total time.

Garlic: the ingredient list includes minced garlic in the marinade. The method does not specify when to add it, so whisk it in with the other marinade ingredients.

Getting a balanced vinaigrette

Slow emulsion: whisk the oil in gradually rather than pouring it all in at once. This helps the dressing thicken slightly and cling to the leaves.

Seasoning: honey softens the vinegar's sharpness, while red pepper flakes add a little heat. Shake the chilled dressing before serving, as it may separate while standing.

Grilling the chicken

Hot grates: preheat the grill to medium-high and oil the grates before adding the chicken. Remove excess marinade and discard it rather than using it as a dressing.

Doneness: the recipe gives 4–5 minutes per side, depending on thickness, and says to look for clear juices. Rest the chicken for 5 minutes before slicing so it is easier to cut neatly.

Building a crisp salad

Cut the cucumber and carrot into thin julienne strips, and slice the onion and pepper thinly so they are easy to eat alongside the chicken. Keep the vegetables and greens cool until you are ready to assemble.

Add the warm sliced chicken just before serving. This keeps the greens from wilting and lets the blue cheese and pineapple remain distinct toppings.

What to serve with it

This salad can stand on its own as a substantial meal, with chicken, vegetables, fruit and cheese all on the plate. For a more filling spread, serve it with warm crusty bread or plain rice.

Offer extra vinaigrette on the side so each person can dress their portion to taste. The sweet fruit and sharp cheese also work well with simply grilled vegetables.

Recipe notes & tips

• Marinate the chicken in the fridge, not at room temperature.
• Cut the chicken breasts to an even thickness so they cook at a similar rate.
• Oil the grill grates before cooking to help prevent sticking.
• Whisk the vinaigrette slowly as you add the oil for a thicker dressing.
• Keep the dressing chilled and shake it just before serving.
• Slice the chicken after its 5-minute rest for cleaner pieces.

Variations

• Use feta: swap in crumbled feta for a milder, salty cheese.
• Add avocado: slice it over the assembled salad just before serving.
• Make it spicier: increase the red pepper flakes in the vinaigrette.
• Try fresh herbs: scatter chopped coriander over the finished salad.
• Use a grill pan: cook the chicken in a hot, lightly oiled pan if you do not have an outdoor grill.

Common mistakes to avoid

• Skipping the marinade time: the method calls for an overnight chill, so start the chicken the day before.
• Using marinade as dressing: discard the chicken marinade after removing the raw chicken.
• Adding oil too quickly: drizzle it in gradually while whisking to help the vinaigrette thicken.
• Overcooking the chicken: use the 4–5-minute-per-side guide as a starting point and account for breast thickness.
• Slicing straight away: let the chicken rest for 5 minutes before cutting.
• Dressing too early: add vinaigrette shortly before serving to keep the greens crisp.

How to store

Store leftover salad components separately in airtight containers in the fridge for up to 3 days; keep the dressing apart from the greens. Reheat the chicken gently until hot, then add it to fresh or stored greens just before serving. Discard chicken that has been left at room temperature for an extended period.

Frequently asked questions