Grilled Pineapple Farro Salad with Chicken, Yogurt and Pitas

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

Grilled Pineapple Farro Salad with Chicken, Yogurt and Pitas
  • Prep time 10 min

  • Total time 1 hr

  • Servings 4

Grilled Pineapple Farro Salad with Chicken Yogurt and Pitas nutrition info

You will need

  • 1 can (20 oz.) DOLE® Pineapple Slices, drained, juice reserved
  • 2 cups water
  • 2

    boneless, skinless chicken breast halves OR 4 boneless, skinless chicken thighs

  • 2 (5-inch) pita breads
  • 1 cup thick Greek yogurt
  • 1 cup farro, rinsed
  • 1/4 cup plus 1 tablespoon fresh lemon juice, divided
  • 5 tablespoons extra virgin olive oil, divided
  • 1/2 cup chopped fresh mint
  • 1/4 cup fresh cilantro, plus additional for garnish
  • 1 cup grape tomatoes, cut in half
  • 1

    teaspoon salt

  • 1/2

    teaspoon black pepper


  • 1

    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.

    Start timer
  • 2

    Preheat grill to medium-high.

  • 3

    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.  

  • 4

    Grill chicken for about 5 minutes on each side or until fully cooked; transfer to cutting surface and slice diagonally into strips.

  • 5

    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.

  • 6

    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. 

  • 7

    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.

  • 8

    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.

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