Juicy grilled chicken stacked with caramelized pineapple, fresh veggies, and crisp lettuce for a fresh, light meal.
# What You Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons soy sauce (gluten-free)
04 - 1 tablespoon honey
05 - 1 teaspoon smoked paprika
06 - 1 garlic clove, minced
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ Pineapple & Vegetables
09 - 4 fresh pineapple rings, ½ inch thick
10 - 1 red onion, sliced into rings
11 - 1 large tomato, sliced
12 - 1 avocado, sliced
13 - 4 large leaves romaine or butter lettuce
→ Optional Toppings
14 - 4 slices cheddar or Swiss cheese
15 - 2 tablespoons mayonnaise or aioli
16 - 1 tablespoon fresh cilantro or parsley, chopped
# How To Make:
01 - Whisk together olive oil, soy sauce, honey, smoked paprika, minced garlic, salt, and black pepper in a bowl. Add chicken breasts and coat evenly. Marinate for at least 15 minutes, or up to 2 hours for deeper flavor development.
02 - Preheat grill or grill pan to medium-high temperature. Lightly oil the grates to prevent sticking.
03 - Place marinated chicken breasts on the hot grill. Cook for 5 to 6 minutes per side until cooked through and prominent grill marks appear. During the final 2 minutes, place cheese slices on top if using, and allow to melt completely.
04 - Place pineapple rings on the grill and cook for 2 to 3 minutes per side until caramelized. Grill red onion rings for 2 to 3 minutes until softened and lightly charred.
05 - Layer a lettuce leaf on each plate as the base. Top with grilled chicken breast, a caramelized pineapple ring, grilled onion, tomato slices, and avocado slices. Drizzle with mayonnaise or aioli and garnish with fresh herbs.
06 - Present stacks as composed or with a toasted bun on the side if preferred.
