Grilled Teriyaki Chicken Salad PT120M https://img4.recipesrun.com/201907/2019/1016/44/8/633164/300x200x90.jpg This recipe is nice and simple because the teriyaki sauce gets split to double as a marinade, and the rest is saved for the dressing – 2 for 1! It’s packed with veggies, but the star of the show for me is the grilled pineapple. The pineapple always finishes before the chicken, so just remove it as it’s finished. I like to cook mine just long enough to get grill marks on both sides, and it’s slightly softened. 4 servings Ingredients: 1/4 cup avocado or olive oil 3 tbsp. freshly squeezed lime juice 1/2 cup reserved teriyaki sauce 1/4 cup mirin, optional 1/4 cup maple syrup 1/2 cup gluten-free soy sauce, or coconut aminos 2 cloves garlic, minced 1 tbsp. minced fresh ginger 1 tbsp. sesame seeds 1 ripe avocado, thinly sliced 1/2 cup roughly chopped cilantro 1 small orange bell pepper, thinly sliced 1 small red bell pepper, thinly sliced 1/2 red onion, thinly sliced 1 head romaine, cut and washed 1 1/2 pounds fresh pineapple 1 1/2 pounds boneless skinless chicken thighs