Pairing pineapple and chicken is quite common in gastronomy. This recipe takes advantage of their wonderful match in the form of a fine summer salad, made complete with an oriental dressing. It can be a perfect, light lunch or dinner in the summer heat.
Cut the chicken breast into small cubes and then grill it on a spoonful of sunflower seed oil, with a pinch of salt.
Peel the pineapple and cut it into slices and then wedges. Grill them on all sides in a grill pan on another spoonful of sunflower seed oil.
Cut the cherry tomatoes in half.
In a bowl, mix the fish sauce, the pear balsamic vinegar, the hazelnut oil, the grated garlic and the finely snipped chili.
Place the chicken breast in a bowl, together with the pineapple, the tomato and the green salad, and then toss them together with the dressing. Finally, tear some coriander leaves on it.