1/2 cup pineapple juice
2 tbsp. rice-wine vinegar
1/2 tsp. reduced-sodium soy sauce
1/4 cup sliced green onion
1 clove garlic, minced
1/8 teaspoon freshly ground black pepper
1 lb. boneless, skinless chicken breasts, halved
8 cups assorted salad greens, such as spinach, radicchio, endive, sprouts
8 slices fresh peeled pineapple, cut 1/2 inch thick
1/2 tsp. sesame seeds, toasted
Note: To toast sesame seeds, sprinkle them into a heavy skillet. Shaking the pan and stirring
seeds often, being careful not to burn them, cook over low heat until seeds make popping sound.
Prepare marinade:
Combine juice, vinegar, soy sauce, onion, garlic and pepper in glass pie plate. Add chicken and
turn to coat. Marinate 30 minutes, turning once.
Arrange salad greens on four salad plates. Set aside. Remove chicken from marinade and place
on broiler pan; reserve marinade.
Broil chicken 4 inches from heat approximately 3 minutes on each side or until browned and
cooked through. Remove from broiler, cover and set aside. Place pineapple slices on broiler pan.
Broil 1 to 2 minutes or until fruit is cooked and browned. Remove from broiler pan.
To make dressing, bring reserved marinade to boiling in small saucepan over medium-high heat.
Reduce heat to medium and boil 3 minutes. Set dressing aside to cool slightly. Slice chicken
breasts crosswise and arrange on lettuce. Spoon boiled dressing over chicken and greens.
Sprinkle with sesame seeds; add pineapple slices. Serve immediately.
Makes 4 servings.