Grilled Chicken and Spicy Pineapple Salad - with Goats cheese.
1 large boneless Skinless Chicken breast
1 cup white wine
1 medium onion
1 tsp cinnamon
1/2 tsp cayenne pepper
1/4 cup bread crumbs
1/8 cup brown sugar
1/4 cup apple cider vinegar
1/2 cup milk
1 large red pepper
2- 3 cups shredded romain lettuce
2- 3 cups arugula
1/2 cup goats cheese
1/4 cup parmesan cheese - I used freshly graded but you can use store bought
Marinade: Slice chicken Breast in half (making the breast thinner) and marinade for at least 1 hour using white wine, half of the onion chopped, 1 cup chopped pineapple, Sprinkle of sea salt.
Grilled pineapple: On a deep plate add and mix together bread crumbs, cinnamon, brown sugar, cayenne pepper. take 3-4 large round slices from the pineapple and pat down on this mixture on each side of pineapple until coated as much as you can and set aside and let sit while chicken is marinating. - Leave pineapple in large slices for grilling.
Roasted red pepper: Take full red pepper and cut into 5 Large pieces and discard the seeds. Heat outdoor grill up to 350 -400 degrees and cook each slice of pepper skin side down on grill until skin is burnt. Then remove and place in a container and cover for 30 mins to let them sweat. After 30 mins remove and let cool for a few mins then remove skin. Cut them into smaller pieces if desired.
On a 400 degree grill: Spray grill well with oil. Add Chicken and Pineapple. Grill pineapple for 3 mins on each side then remove onto a 9x13” cooking sheet or pan. Meanwhile Grill chicken for approx 6-7 mins on each side (cooking time can depend how hot your grill is and the thickness of your chicken) The add chicken to same pan as pineapple and cook in oven at 350 for 25 mins (be sure that chicken is fully cooked through before eating) Try not to over cook.
Sauce/Dressing: In a medium frying pan add reminder of chopped union, 1/2 cup pineapple chopped finely. Add half of the goats cheese and then a generous sprinkle of sea salt. Once goats cheese is melted add 1/4 cup apple cider vinegar and stir in then add 1/2 cup of milk, most of the parmesan cheese, stir and let simmer until sauce somewhat thickens. Once sauce has thickened a little, set aside and let cool for a few mins. 10 - 15 mins.
Add chopped romaine lettuce then top with arugula, Add grilled chicken, roasted red peppers, grilled pineapple (cut pineapple into smaller pieces) Sprinkle with remainder of goats cheese and then pour somewhat cooled sauce over entire salad. Add croutons and top with parmesan cheese. And Enjoy!
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