Grilled Chicken And Pineapple Salad

• 1 can (8 ounces) unsweetened sliced pineapple
• 3 tablespoons canola oil
• 2 tablespoons light soy sauce
• 1 tablespoon white 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 black 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. In a small bowl, combine the juice; oil, soy sauce, vinegar, honey, ginger and cayenne. 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 a thermometer reads 170u0b0. Slice into strips.
3. Grill or broil pineapple, turning to brown both sides, for 2-3 minutes or until heated through. In a large bowl, toss the greens, peppers, mushrooms and onion. Top with chicken and pineapple; or arrange on four plates. Drizzle with remaining dressing.

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

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