Directions

1. 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.
2. 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 165°F.
3. 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.