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Grilled Chicken Salad in Pineapple Jar Recipe
Grilled Chicken Salad in Pineapple Jar Recipe
Grilled Chicken Salad in Pineapple Jar
by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

First, why not Grilled Chicken Salad in Pineapple Jar? For one, chicken is always a sure bet. For another, presenting it in a pineapple jar hypes it all up and thereby increases it's gastronomic value to greater levels.

kusina ingredients 
  • 1 kg deboned whole chicken
  • 1 cup mayonnaise
  • 1/2 cup catsup
  • 1 tbsp mustard
  • 1 tsp salt
  • 1 tsp white pepper powder
  • 50g carrots brunoise
  • 50g celery brunoise
  • 50g spring onion chopped
  • 50g raisin soaked in lukewarm water
  • 50g pickle relish
  • 50g crushed pineapple
  • 500g macaroni
  • 2 pcs hard boiled egg
kusina instructions
1. Boil macaroni into al-dente and keep cool for sometime.

2. Season deboned chicken with salt, pepper, mustard, then grill into heated charcoal until done.

3. Combine pasta macaroni with mayonnaise, grilled chicken, carrots, celery, spring onion, raisin, pickles, crushed pineapple, salt and pepper.

4. Place on salad bowl, garnish with cucumber fan and hard-boiled egg.

5. Carve pineapple into a jar. Remove half pineapple meat and place on platter, then spoon over the top of pineapple boat.

6. Lastly garnish with hard boiled egg wedges.

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