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This is a sponsored post written by me on behalf of Cooked Perfect® Fire Grilled Chicken for IZEA. All opinions are 100% mine.
Broccoli Pineapple Salad is the perfect side dish for a quick weeknight meal or a favorite for summer cookouts! My version is filled with fresh broccoli, pineapple, red onions, toasted pecans, bacon and an easy three ingredient citrus dressing.
I am all about the quick and easy dinners! Today I have a fabulous side dish and I’m sharing one of my favorite short cuts to get dinner on the table in a flash! I have even included a video just to show you how easy it can be! 
We are counting down the last days of school and our official summer is about to start here on the ranch. In fact the guys started cutting hay yesterday. Let the crazy- busy season begin. I’m ready for it and along with it, I have some great recipes to help you get dinner prepared without any hassle. 
One of my favorite shortcuts is Cooked Perfect Fire Grilled Chicken. It makes dinner time a snap! There are so many great flavor varieties, something to please everyone. Cooked Perfect Fire Grilled Chicken is grilled over an open fire to sear in the flavor, giving you juicy, tender chicken.
- Bourbon BBQ
- Buffalo Ranch
- Wildflower Honey BBQ
- Lemon Herb
- Zesty Herbs and Spice
- Szechuan Style
- Korean Style
- Classic Style
Cooked Perfect Fire Grilled Chicken was named Product of the Year in the Frozen Entrée Category by a survey of 40,000 people by Kantar TNS.
Look for the Wings, Drumsticks, Boneless & Bone-In Thighs, Tenders (my favorite) and Chunks, all in the frozen section of your grocery store. Find a Store near you.
I am a total lemon fanatic, lately, I just can’t get enough of it. The Lemon Parsley Angel Hair with Asparagus and Mushrooms has been on repeat for lunch. So I knew the Lemon Herb Fire Grilled Chicken was going to be a hit.
We have started planting our garden and it has me craving fresh vegetables like crazy. We have planted green beans, onions, lettuce, tomatoes, peppers, carrots and broccoli. I’m so excited to have our own garden fresh broccoli. 
This Broccoli Pineapple Salad is going to be perfect for our crazy summer schedule. It’s perfect to make ahead and goes so good with the Cooked Perfect Lemon Herb Fire Grilled Chicken.
My mom made broccoli and cauliflower salad when I was growing up but I think it had more of a savory dressing. I made a few changes to the traditional broccoli salad and it is my new favorite! I added orange juice to sweeten the dressing and it’s just right, not overpoweringly sweet. 
I just happened to have a pineapple sitting on the cabinet that was ripe and ready and decided it would be a fun addition in place of the traditional grapes. 
You can totally enjoy the Broccoli Pineapple Salad right away but it gets even better after refrigerating for a few hours. A great dish to have on hand for busy schedules. 
How to Make Broccoli Pineapple Salad:
- Chop fresh broccoli into bite- sized florets.
- Dice Red Onion and cut pineapple into bite-size chunks.
- Crumble cooked bacon and toasted pecans.
- Add all to a large bowl and mix to combine.
- Mix mayonnaise, white wine vinegar and orange juice and pour over broccoli mixture, tossing until well coated.
- Serve immediately or refrigerate 2 hours.
I popped the Cooked Perfect chicken in the oven and it was ready in less than 20 minutes. You can even use the microwave. So convenient and incredibly flavorful and delicious! Browse Recipes & Save $1.50
Perfect Recipes to Complete Your Meal:
- Creamy Coleslaw
- The Best Macaroni Salad
- Greek Salad with Roasted Garlic Salad Dressing
- Rosemary Brioche Rolls
Broccoli Pineapple Salad
Broccoli Pineapple Salad is the perfect side dish for a quick weeknight meal or a favorite for summer cookouts! My version is filled with fresh broccoli, pineapple, red onions, toasted pecans, bacon and an easy three ingredient citrus dressing.
Ingredients
- 4 cups fresh broccoli florets
- 1 cup fresh pineapple, cut into bite-sized chunks
- 1/2 cup diced red onion
- 4 slices bacon, cooked and crumbled
- 1/2 cup toasted pecans
- 1/2 cup mayonnaise
- 2 tablespoons white wine vinegar
- 2 tablespoons orange juice
Instructions
Add broccoli, pineapple, red onion, bacon and pecans to a large bowl and mix to combine.
In a small bowl, add mayonnaise, white wine vinegar and orange juice. Whisk until combined.
Pour dressing over broccoli mixture and stir until well coated.
Serve immediately or cover and refrigerate for 2 hours.
Nutrition Information:
Amount Per Serving: Calories: 455 Total Fat: 43g Saturated Fat: 8g Cholesterol: 30mg Sodium: 373mg Fiber: 2g Sugar: 6g Protein: 7g
Barb says
Have you ever used canned pineapple and the pineapple juice instead of the orange juice?
avis starofservice says
I love broccoli salads. Your version really pleases me very well, with ingredients that I often use in cooking too.