Tropical Mango Chicken Salad with Grilled Pineapple & Shredded Coconut

Enjoy the delicious tastes of the Hawaiian islands from the comfort of your own kitchen! Grilled pineapple, mango, and coconut flakes make a tropical trifecta of delicious vision boosting produce.


Enjoy these gorgeous summer salads too!

Maintain healthy vision: Regular intake of both fruit and vegetables may decrease your risk of age-related macular degeneration. At less than 250 calories per serving, this island-inspired chicken salad contains pineapple, mango and radicchio leaves – a triple whammy of vision-boosting produce! 

Prep Time
15 min
Cook Time
10 min
25 min


  • 1/4 cup shredded unsweetened coconut
  • 4 4-oz boneless, skinless chicken breasts
  • 4 1-inch slices peeled pineapple
  • 1 mango, peeled, pitted and diced
  • 2 tbsp chopped fresh mint
  • 1 tsp extra-virgin olive oil
  • Sea salt and ground black pepper, to taste
  • 12 radicchio leaves


  1. Heat a small skillet on medium-high. Add coconut and toast for 2 to 3 minutes, until golden brown; set aside.
  2. Heat a large stove-top grill pan or griddle on medium-high and mist with cooking spray. Arrange chicken in half of pan and grill until cooked through and no longer pink inside, 5 to 6 minutes per side. Add pineapple alongside chicken and grill for 1 to 2 minutes per side, until golden brown. Set chicken and pineapple aside to cool; cut both into 1-inch chunks and transfer to a large bowl.
  3. To bowl, add mango, coconut, mint, oil, salt and pepper; mix well to combine. Divide radicchio leaves among plates and spoon chicken mixture into leaves, dividing evenly.

Nutrition Information

  • Serving Size 1½ cups chicken mixture and 3 radicchio leaves
  • Calories 221
  • Carbohydrate Content 17 g
  • Cholesterol Content 66 mg
  • Fat Content 5 g
  • Fiber Content 2 g
  • Protein Content 28 g
  • Saturated Fat Content 2 g
  • Sodium Content 125 mg
  • Sugar Content 12 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g