Sriracha Honey Lime Grilled Chicken And Pineapple Salad #SummerVibes

FOR THE MARINADE/DRESSING: 1/2 cup pineapple juice* 1/4 cup soy sauce 1 tablespoon ginger, grated 1 tablespoon garlic, grated 2 tablespoons honey 2 tablespoons brown sugar 2 tablespoons lime juice 2 tablespoons sriracha (or to taste) FOR THE SALAD: 1 pound chicken 6 cups lettuce, sliced 1 pineapple, peeled, cored and sliced 2 bell peppers, cut into strips 1 cup tomato, sliced or diced 1 avocado, sliced or diced 1/4 cup red onion, sliced or diced 1/4 cup macadamia nuts, chopped

directions FOR THE MARINADE/DRESSING: Mix everything until the sugar has dissolved. FOR THE SALAD: Marinate the chicken in half of the marinade for 30 minutes. Grill the chicken over medium-high heat until cooked and slightly charred, about 2-5 minutes per side and set aside. Grill the pineapple and pepper slices until just tender but still a little crisp and set aside. Assemble salad, toss in the dressing and enjoy! Note: I like to puree 1/4 of the pineapple in a blender to to make the pineapple juice for the marinade/dressing.