Spicy Grilled Chicken Salad

• 1 can (8 ounces) sliced pineapple
• 3 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon cider vinegar
• 1 tablespoon honey
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 4 boneless skinless chicken breast halves (1 pound)
• 1/2 to 1 teaspoon seasoned pepper
• 5 cups torn salad greens
• 1 small green pepper, julienned
• 1 small sweet red pepper, julienned
• 1 cup sliced fresh mushrooms
• 1 small onion, sliced into rings

1. Drain pineapple, reserving 2 tablespoons juice. Set pineapple slices aside. In a jar with tight-fitting lid, combine the juice, oil, soy sauce, vinegar, honey, ginger and cayenne; shake well. Brush some over pineapple slices; set aside.
2. Sprinkle both sides of chicken with pepper; grill or broil for 4-5 minutes on each side or until juices run clear. Cut into strips.
3. Grill or broil pineapple for 2-3 minutes, turning often until browned. To serve, place the greens, peppers, mushrooms and onion in a large bowl; top with chicken and pineapple. Drizzle with remaining dressing.

pineapple, vegetable oil, soy sauce, cider vinegar, honey, ground ginger, cayenne pepper, chicken breast halves, pepper, torn salad greens, green pepper, sweet red pepper, mushrooms, onion

Taken from www.tasteofhome.com/recipes/spicy-grilled-chicken-salad/ (may not work)