Marinade: Whisk the marinade ingredients together and pour over the chicken. Place into the refrigerator to chill and marinate overnight.
Chicken: Preheat the grill to medium-high and oil the grates. Remove the chicken pieces from the marinade and discard marinade. Grill chicken for 4-5 minutes on each side, depending on the thickness of the chicken pieces. Grill until the juices run clear. Rest for 5 minutes before slicing and serving.
Vinaigrette: Whisk together the pineapple juice, white balsamic vinegar, honey, garlic powder, onion powder, sea salt and red pepper flakes. Slowly drizzle the oil into the mixture, whisking vigorously while you pour. The vinaigrette should slightly thicken. Chill until serving. Shake well before serving.
Assemble the Salads: arrange salad greens on a plate or platter. Dress with julienned cucumber and carrot. Add thinly sliced strips of red onion and red bell pepper. Top with fresh pineapple chunks and a sprinkle of bleu cheese. Slice the chicken and arrange on top. Serve drizzled with the pineapple vinaigrette.
Notes
Don't be intimidated by the ingredient list. The marinade and vinaigrette are both homemade. Should you prefer, you can take shortcuts for both depending on available prep time.
There's plenty of room to personalize the ingredients for the salad fixins' to suit your taste.
Marinating the chicken overnight, will give the flavors time to permeate the chicken breasts.
If you prefer to take a shortcut utilizing a prepared bottled marinade, choose one that includes pineapple to complement the fresh pineapple and vinaigrette.