Creole-Style Chicken and Pineapple Salad

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(1 vote)
Creole-Style Chicken and Pineapple Salad
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Health Score:
82 / 100
20 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie380 cal.(18 %)
Protein26 g(27 %)
Fat14 g(12 %)
Carbohydrates36 g(24 %)
Sugar added2 g(8 %)
Roughage4.5 g(15 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.8 mg(32 %)
Vitamin K53.7 μg(90 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin16.4 mg(137 %)
Vitamin B₆0.8 mg(57 %)
Folate45 μg(15 %)
Pantothenic acid1.5 mg(25 %)
Biotin5.4 μg(12 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C63 mg(66 %)
Potassium925 mg(23 %)
Calcium74 mg(7 %)
Magnesium81 mg(27 %)
Iron2.6 mg(17 %)
Iodine2 μg(1 %)
Zinc1.5 mg(19 %)
Saturated fatty acids2 g
Uric acid239 mg
Cholesterol62 mg
Complete sugar36 g


For the marinade
3 Tbsps Lime juice
2 tsps honey
2 Tbsps freshly grated ginger
4 Tbsps cold pressed olive oil
For the salad
2 Chicken breasts (each about 200 grams)
Sea salt
1 yellow paprika
2 Tomatoes
1 ripe Pineapple
1 Tbsp vegetable oil
½ head Oak leaf lettuce
1 bunch Watercress
How healthy are the main ingredients?
olive oilgingerWatercresshoneyChicken breastTomato

Preparation steps


Whisk together the honey, lime juice, ginger and olive oil. Rinse the chicken breasts with cold water, pat dry, season with salt and pepper and sprinkle with 1 tablespoon marinade. Rinse all the fruits and vegetables. Cut the tomatoes in half, remove the steam and finely dice and mix with 2 tablespoons marinade. Rinse the peppers, trim, cut in half, remove seeds, remove the white membrane, quarter and brush with marinade. Cut the pineapple in half lengthwise and cut the halves into quarters. Cut the flesh crosswise every 2 cm (approximately 3/4 inch) but do not cut through the skin and sprinkle with the remaining marinade.


Heat a grill pan and coat with oil and grill the chicken breasts on each side for 3-5 minutes remove and keep warm in the oven. Add the pineapple and grill 4 minutes on each side and grill the peppers 3-4 minutes. Remove and mince the peppers. Remove the pineapple and cut 4 of the wedges in half crosswise. Loosen the flesh from the remaining pineapple wedges, mix with tomatoes and peppers. Trim the lettuce and watercress lay, rinse and shake dry. Arrange the lettuce on the thinly sliced chicken breasts on 4 plates and serve garnished with watercress and pineapple wedges.