Teriyaki Chicken Arugula Salad with Pineapple Chunks

Teriyaki Chicken Arugula Salad with Pineapple Chunks


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This bittersweet salad is an unforgettable combination of fresh arugula and pineapple with tangy teriyaki chicken slices.

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Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

1 serving


  • 1 chicken breast (skinless and boneless)
  • 1 handful of arugula
  • ½ can of pineapple chunks
  • 2 tablespoons of soy sauce
  • 2 tablespoons of brown sugar
  • 1 tablespoon of sesame oil
  • 1 tablespoon of pineapple juice
  • salt and pepper

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In a sauce dish, whisk soy sauce, brown sugar, sesame oil, pineapple juice and salt and pepper together. Set 2 tablespoons of the mixture aside and pour the rest into a large plastic bag with the chicken thigh. Marinate for 20 minutes.
In your serving bowl, toss together the arugula, pineapple and dressing mixture.
In a small sauce pan, cook the marinated chicken over medium heat, about 5 minutes on both sides, until cooked through.
Slice the chicken and place over your tossed salad, and enjoy!

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