Bulgur Wheat Salad with Grilled Chicken and Pineapple

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Dietary: Egg-Free, Kosher, Peanut-Free, Tree-Nut Free, Whole Grain

The combination of healthy Hodgson Mill Bulgur Wheat, grilled chicken, fresh pineapple and green onions tossed together with a dressing made of lime juice, seasoned rice vinegar, honey and soy sauce will have you looking forward to a bright, flavorful midday meal in no time at all.

Prep: 20 min
Total Time: 1 h 40 min
Yield: 6 servings


  • 1 cup Hodgson Mill Bulgur Wheat
  • 1-1/2 cup chicken broth
  • 1/2 cup water
  • 1 lb. chicken breast, boneless, skinless
  • 8 oz pineapple, fresh and diced
  • 5 green onion, thinly sliced
  • 2 Tbsp lime juice, fresh
  • 2 Tbsp rice vinegar, seasoned
  • 2 Tbsp soy sauce
  • 2 Tbsp honey


  • In a medium-sized saucepan, heat the chicken broth and water until boiling. Remove from heat and stir in bulgur wheat. Cover pan with a lid and set aside to soak for one hour. (If this step is done the night before, be sure to refrigerate the bulgur in an airtight container until ready to use.)
  • Next, heat a grill pan over medium-high heat on the stove and grill the chicken breasts for 4 minutes on each side or until cooked through. This step can be done on an outdoor grill, up to two days in advance if desired, just refrigerate until needed. Set chicken aside.
  • Thinly slice the green onions and dice the pineapple into bite-sized chunks. Put the green onions, pineapple and bulgur into a medium-sized bowl and toss together. Set aside.
  • In a small bowl, whisk together the lime juice, vinegar, soy sauce and honey. Add dressing to the bulgur mixture and toss together. Set aside. Slice the chicken into bite-sized pieces and toss together with the bulgur mixture. Serve immediately or refrigerate for up to four days in an airtight container.