-
To make the marinade: Combine sriracha, juice of 1 lime, 1/4 teaspoon sea salt, and black pepper in a marinade dish, bowl or Ziploc bag. Add the chicken. Marinate in the refrigerator at least 20 minutes.
-
Meanwhile, prep the pineapple, tomatoes, onion, and avocado.
-
To make the vinaigrette: Whisk together olive oil, vinegar, juice of 1 1/2 limes, honey and dash sea salt. Taste and adjust as desired.
-
In a serving dish, toss lettuce with vinaigrette and top with tomatoes, onion, and avocado.
-
To finish the chicken and pineapple: Heat the grill. You may also use a stove top if you do not have a grill. If using a stove top, cook the chicken over medium heat, about 4-5 minutes on each side. Add the pineapple to the grill or sear on a skillet over high heat, about 1 minute.
-
Slice the chicken and add to the salad. Add pineapple to finish assembly. Now serve!