Grilled Pineapple Farro Salad with Chicken, Yogurt and Pitas

Name: Grilled Pineapple Farro Salad with Chicken, Yogurt and Pitas
Cuisine: Greek
Ingredients: 1 can (20 oz.) DOLE® Canned Pineapple Slices in 100% Pineapple Juice, drained, juice reserved; 2 cup water; 2 boneless, skinless chicken breasts, halved; 2 (5-inch) pita breads; 1 cup plain Greek yogurt; 1 cup farro, rinsed; 1/4 cup lemon juice, divided; 5 tbsp extra virgin olive oil, divided; 1/2 cup chopped fresh mint; 1/4 cup fresh cilantro, plus additional for garnish, plus additional for garnish; 1 cup grape tomatoes, cut in half, cut in half; 1 tsp salt; 1/2 tsp black pepper

Pair tangy grilled pineapple with chicken, yogurt and pitas for a complete meal

Nutrition Facts Jump to Recipe

Categories Canned Fruit, Pineapple, Dinner, Entrees, Lunch, 30 - 60 Mins, Chicken,

Ingredients

1 can (20 oz.) DOLE^® Canned Pineapple Slices in 100% Pineapple Juice, drained, juice reserved
2 cup water
2 boneless, skinless chicken breasts, halved
2 (5-inch) pita breads
1 cup plain Greek yogurt
1 cup farro, rinsed
1/4 cup lemon juice, divided
5 tbsp extra virgin olive oil, divided
1/2 cup chopped fresh mint
1/4 cup fresh cilantro, plus additional for garnish, plus additional for garnish
1 cup grape tomatoes, cut in half, cut in half
1 tsp salt
1/2 tsp black pepper

Method

Combine reserved pineapple juice and water and bring to a boil; add farro. Reduce heat; cover and simmer 30 minutes. Drain excess liquid and set aside to cool.
Preheat grill to medium-high.
Season pineapple rings and chicken lightly with salt and pepper. On greased grill rack, cook pineapple 1 to 2 minutes per side or until caramelized with grill marks; transfer to cutting surface and cut into bite-size pieces.
Grill chicken for about 5 minutes on each side or until fully cooked; transfer to cutting surface and slice diagonally into strips.
Transfer farro to large bowl. Add 1/4 cup lemon juice, 2 tablespoons olive oil, mint, cilantro, tomatoes and pineapple; toss well. Season with 1 teaspoon salt and 1/2 teaspoon pepper or to taste.
Using 2 tablespoons olive oil, brush both sides pita breads with oil; season with salt and pepper. Grill pitas 1 to 2 minutes per side. Transfer to cutting surface; cut each into 4 wedges.
In small bowl, combine yogurt, remaining 1 tablespoon olive oil, and 1 tablespoon lemon juice. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
To assemble plates, spoon about 1 cup of salad on center of small plates. Top with chicken strips. Arrange pita wedges and dollop of yogurt sauce on side. Garnish with cilantro.