Barbecue Chicken and Pineapple Salad Recipe
This salad combines the American love for barbecue chicken with a lightly exotic touch of pineapple. It’s as filling as a main course, yet still fresh thanks to crunchy lettuce and corn. In the US, similar bowls are often served in barbecue joints as a lighter alternative to a burger.
This salad combines smoky, slightly sweet barbecue sauce with juicy pineapple and crunchy lettuce, so it tastes like a cross between a grill plate and a summer veggie bowl. The chicken in its thick BBQ glaze gives it that “American diner” feel, while the corn, tomato, and cheddar turn it into a full meal rather than just a light snack. It’s a great way to get that backyard barbecue vibe even without a grill on the balcony.
Chef's tips
Cook the chicken in a well-heated pan over medium heat—if the heat is too high, the barbecue sauce will start to burn before the meat cooks through. Add the glaze from the last 1–2 tablespoons of sauce only near the end of cooking, when the chicken is almost done; that way the sauce thickens nicely instead of just evaporating. If you’re using canned pineapple, drain it thoroughly and, if needed, pat it dry with a paper towel so it doesn’t water down the salad and dressing.
How to serve
Serve it as a main course for a lazy summer lunch on the balcony or for dinner when you’re craving something “from the grill” but don’t want to fire up charcoal. It pairs well with oven-roasted potatoes or a slice of crusty baguette spread with garlic butter. To drink, try a slightly sweet lemon iced tea or a light beer that will highlight the smokiness of the barbecue sauce.
Ingredients
- chicken breast - 400 g
- barbecue sauce - 80 g
- lettuce - 1 head
- pineapple - 150 g
- corn - 150 g
- tomato - 150 g
- red onion - 0.5 piece
- cheddar cheese - 60 g
- plain yogurt - 120 g
- mayonnaise - 1 tablespoon
- mustard - 1 teaspoon
- garlic - 1 piece
- vegetable oil - 1 tablespoon
- salt - 0.5 teaspoons
- black pepper - 0.25 teaspoons
Preparation
- Trim the chicken breast of any sinew and cut it into strips or small pieces. In a bowl, mix the meat with the oil, 2 tablespoons of barbecue sauce, and a pinch of salt and pepper. Set aside for 10–15 minutes to marinate.
- Heat a pan over medium heat. Fry the chicken for 8–10 minutes, stirring often, until the pieces are cooked through in the center and lightly browned on the outside. Towards the end of cooking, add another 1–2 tablespoons of barbecue sauce and toss so the meat is coated in a thick glaze.
- Wash and dry the lettuce, then tear it into smaller pieces. Arrange it on the bottom of a large bowl or on plates.
- Drain the corn and pineapple well. Halve the cherry tomatoes, and slice the red onion into thin slivers.
- On top of the lettuce, arrange separate “islands” of corn, pineapple, tomatoes, red onion, and the warm barbecue chicken. Sprinkle everything with grated cheddar.
- In a small bowl, mix the yogurt, mayonnaise, mustard, finely grated garlic, the remaining barbecue sauce, salt, and pepper. Stir until you get a smooth dressing.
- Drizzle the salad with the dressing just before serving, or serve it on the side in a small bowl so everyone can dress their own portion to taste.
Storage
Sałatkę najlepiej zjeść tego samego dnia, bo sałata szybko więdnie. Jeśli chcesz przygotować wcześniej, przechowuj osobno usmażonego kurczaka, pokrojone warzywa i sos, a sałatę porwij tuż przed podaniem.
