Ingredients

• 1 single chicken breast
• 2 thick slices of pineapple
• 1/2 small onion or scallion
• 1/2 lemon
• 2 handfuls fresh spinach leaves
• 1/3 cup mint leaves

Vinaigrette

• 2 tablespoons extra virgin olive oil
• 1 teaspoon grated ginger
• 1/2 grated garlic clove
• zest from half a lime
• juice from one lime
• 2 teaspoons maple syrup (or brown sugar)
• (optional) a few drops of tabasco

Preparation

1. Mix the vinaigrette ingredients in a larger bowl, season with salt and leave at the bottom. Place spinach and mint leaves on top.
2. Score the chicken breast in 2 places (as shown in the photo), place on a heated grill (or grill pan) with onion and lemon, salt it.
3. Cover the chicken with pineapple slices sprinkled with pepper and a bit of sugar and grill on one side for 8 minutes, then flip to the other side and grill for another 5 minutes (remove the pineapple from the chicken at this point and grill it to the side).
4. Remove from the pan, after waiting 3 minutes slice the meat into strips, add to the salad together with sliced pineapple and finely chopped onion, mix just before serving.