Preheat grill to medium-high heat.
Season the chicken breasts and grill the chicken until no longer pink, about 8 minutes per side.
2 chicken breasts
Liberally brush the barbecue sauce over the chicken, and cook for another 2 to 4 minutes per side.
½ cup Paleo barbecue sauce
Remove from heat and let rest.
Grill the pineapple for 2 to 3 minutes per side, then set aside.
1 pineapple
Slice the chicken and pineapple into bite-sized pieces.
In a salad bowl, gently toss the pineapple, chicken, mixed greens, red onion, and grape tomatoes together.
6 cups mixed greens, 1 red onion, ½ cup grape tomatoes
In a dressing jar, combine the pineapple juice, apple cider vinegar, olive oil and season to taste.
¼ cup pineapple juice, 2 tbsp. apple cider vinegar, ¼ cup olive oil, Sea salt and freshly ground black pepper
Drizzle the dressing over the salad, toss gently, and serve.