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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 (14 ounce) package boneless skinless chicken breasts |
1/2 cup archer farms® thai peanut sauce |
1 (20 ounce) container cored fresh pineapple, cut into 1/2-inch-thick half-moons, pineapple juice reserved |
3 romaine lettuce hearts, chopped |
1 cucumber, peeled in alternating strips, seeded, and cut into chunks |
1 small red onion, very thinly sliced |
Directions:
1. Heat the grill to medium.
2. Meanwhile, in a resealable quart-size plastic bag, combine the chicken and 1/4 cup peanut sauce, turning to coat. Let stand while the grill heats.
3. Grill the pineapple, turning once, until grill marks appear, about 5 minutes. Grill the chicken, turning once, until cooked through, about 12 minutes. Transfer to a cutting board and let cool. Cut into thin slices.
4. In a large bowl, stir the pineapple juice into the remaining 1/4 cup peanut sauce. Toss in the romaine, cucumber, and onion. Top with the pineapple and chicken.
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