Chicken pineapple salad with cous cous

This chicken pineapple salad with cous cous is perfect to serve in summer as a fresh and light dinner. Chicken cous cous is something we do here at home often during summer season because we like to eat food that doesn’t requiere a lot of time spent in the kitchen. I made this salad with some ingredients I already had in my friedge, like pineapple and chicken breast, threw a few veggies, a bit of cous cous and then we enjoyed our dinner with friends sitting outside at the terrace.

The pineapple juice really adds a nice flavour to the chicken marinade and the bites of pineapple in the salad combines perfect with the crunchy veggies. Cous cous is a nice addition to this salad but you can also make it using rice or quinoa, for a gluten-free version.

chicken pineapple salad with minty cous cousCouscous water ratio

The general rule and “secret” to make a fluffy cous cous is to use 1 1/2 cups of water for each cup of cous cous. The ratio of 1: 1 1/2 also works with grams and ml; so lets say you need 200 gr of cous cous, meaning you gonna need 300 ml of water. That’s it, very simple right? But, the best thing you can do is to cook cous cous as recommended in the package.

How to make cous cous & chicken pineapple salad

Place chicken in a bowl, add 1 tablespoon of olive oil, the juice of half lime, the pineapple juice and some mint leaves cut in small pieces. Season with salt and pepper, toss to coat and cover the bowl. Marinate for 3 hours or overnight.

Cook cous cous as indicated in the package. Place it in a bowl and add a tablespoon of olive oil, toss to coat and let it reach room temperature.

Heat 1-2 tablespoons of olive oil in a no-sticking pan over medium high heat. Add chicken and stir fry for 8-10 minutes or until meat is cooked inside. Place in a plate and cover to prevent from drying.

In a large bowl add onions and zucchini, drizzle with lime juice, water and 1 tablespoon of olive oil. Season with salt and pepper and let sit for 5 minutes.

Add the remaining ingredients to the bowl with onions and zucchini, mix till everything is coated with chicken juices and onions marinade. Add more lemon juice, salt and pepper to taste and serve.

More recipes for summer:

Classic macaroni salad
Italian rice salad
Broccoli crunch salad
Mediterranean pasta salad

chicken pineapple salad with minty cous cous

Chicken pineapple salad – cous cous

4 servings
5 from 1 vote

Ingredients
  

  • 200 gr cous cous
  • 600 gr chicken breast / cut in cubes 1,5 – 2 cm
  • 200 gr fresh pineapple / cut in cubes
  • 80 ml pineapple juice
  • 200 gr red bell peppers / diced
  • 60 gr red onions /finely sliced
  • 120 gr zucchini /finely sliced
  • 2 limes / juice
  • mint
  • Extra virgin olive oil
  • Salt & pepper

Instructions
 

  • Place chicken in a bowl, add 1 tablespoon of olive oil, the juice of a lime, the pineapple juice and some mint leaves cut in small pieces. Season with salt and pepper, toss to coat and cover the bowl. Marinate for 3 hours or overnight.
  • Cook cous cous as indicated in the package. Place it in a bowl and add a tablespoon of olive oil, toss to coat and let it reach room temperature.
  • Heat 1-2 tablespoons of olive oil in a no-sticking pan over medium high heat. Add chicken and stir fry for 8-10 minutes or until meat is cooked. Place in a plate and cover to prevent from drying.
  • In a large bowl add onions and zucchini, drizzle with lime juice, 2 tablespoons of water and 1 tablespoon of olive oil. Season with salt and pepper and let sit for 5 minutes.
  • Add the remaining ingredients to the bowl with onions and zucchini, mix till everything is coated with chicken juices and onions marinade. Add more lemon juice, salt and pepper to taste and serve.

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