Pineapple Chicken W Black Bean Avocado Salad
Elevate your dinner game with this vibrant and flavorful Pineapple Chicken with Black Bean Avocado Salad! Juicy, tender chicken breasts are marinated in a tangy-sweet pineapple juice, soy sauce, and garlic mixture, then grilled to perfection for a smoky, caramelized finish. Paired with a refreshing, nutrient-packed black bean and avocado salad bursting with cherry tomatoes, red onion, and zesty lime dressing, this dish is a harmonious balance of sweet, savory, and fresh flavors. Perfect for weeknight dinners or summer cookouts, this recipe is quick to prepare, gluten-free, and packed with wholesome ingredients. Serve this colorful and satisfying meal as a healthy, crowd-pleasing option that’s as delicious as it is beautiful.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Pineapple juice
- 0.25 cup Soy sauce
- 2 tablespoons Brown sugar
- 2 cloves Garlic cloves
- 2 tablespoons Olive oil
- 1 can Black beans
- 2 whole Avocados
- 1 cup Cherry tomatoes
- 0.25 whole Red onion
- 0.25 cup Cilantro
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, and minced garlic to create the marinade.
Place the chicken breasts in a resealable plastic bag or shallow container and pour the marinade over them. Seal and refrigerate for at least 1 hour or overnight for best results.
Preheat a grill or grill pan over medium-high heat and lightly oil the grates.
Remove the chicken from the marinade, letting excess marinade drip off. Cook the chicken for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C). Set aside to rest for 5 minutes before slicing.
While the chicken is cooking, prepare the salad. Drain and rinse the black beans and place them in a large bowl.
Dice the avocados, halve the cherry tomatoes, finely chop the red onion, and roughly chop the cilantro. Add these to the bowl with the black beans.
In a small bowl, whisk together lime juice, olive oil, salt, and black pepper to make the dressing.
Pour the dressing over the salad and gently toss to combine.
Serve the grilled pineapple chicken alongside the black bean avocado salad. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
2546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 6451 mg | 280% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 29.4 g | ||
| Protein | 251.5 g | 503% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2739 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
