- In a small bowl whisk together dressing, soy sauce and honey. Place chicken in a large resealable plastic bag. Add half the dressing mixture. Seal bag; refrigerate 4 hours. Cover and refrigerate remaining dressing until ready to serve.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium (350ÂF to 400ÂF). Remove chicken from marinade; discard marinade. Place chicken and pineapple on grill. Grill pineapple 5 to 7 minutes per side. Grill chicken 6 to 7 minutes per side or until an instant-read thermometer registers 165Â°F.
- Remove chicken and pineapple from grill; cut into 1-inch pieces. In a large serving bowl combine spring greens, chicken, pineapple, bell pepper and onion. Drizzle with remaining dressing, toss to coat, and serve.
View all nutritional information
Calories 271, Calories Fat 104, Total Fat 11g, Saturated Fat 1g, Cholesterol 80mg, Sodium 403mg, Carbohydrate 10g, Protein 30g
|Calories (fat) extra||38|
|Total Fat (extra)||18|
|Saturated Fat (extra)||10|
|Vitamin A (extra)||9|
|Vitamin C (extra)||63|