### TranslatedIngredients: 1 cup Chicken breasts - chopped,2 cups Pineapple - cut into 1 inch strips,1 cup Arugula leaves,2 Thai Red chilli (Birds Eye Chilli) - finely chopped,2 teaspoons Extra Virgin Olive Oil,1 teaspoon Extra Virgin Olive Oil,2 cloves Garlic - crushed,1 teaspoon Honey,1/4 teaspoon Tabasco Original - Hot Sauce,Salt and Pepper - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 15 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Continental ### Course: Appetizer ### Diet: High Protein Non Vegetarian ### TranslatedInstructions: To begin making the Grilled Pineapple And Chicken Salad Recipe, first prep all the ingredients and keep them ready.Heat oil in a grill pan on medium heat.  Add a teaspoon of olive oil and roast the chicken on medium heat. Sprinkle some salt and cook until the chicken is done. This will take about  8-10 minutes.Once the chicken is cooked, transfer it to a bowl and set aside. Alternatively, if you do not have a grill pan, you can pan roast the chicken in a skillet. In the same grill pan, heat another teaspoon of olive oil on high heat, and roast the pineapple pieces for 4-5 minutes, until lightly browned and the grill marks appear. Once done, transfer it to the same bowl as the chicken. Into this bowl of chicken and pineapple, add the bird's eye chilies and mix well.For the DressingIn another small mixing bowl, combine olive oil, garlic, honey, tabasco sauce, salt and pepper. Whisk them all together and pour it over the chicken and pineapple. Allow the chicken and pineapple to marinate in the dressing for half an hour.When you are ready to serve, toss in the Arugula leaves along with the Grilled Pineapple and ChickenServe the Grilled Pineapple and Chicken Salad along with Vegetarian Mexican Tacos with Baked Beans and Mexican Bean Enchiladas for a complete meal. 